Recipe | Zucchini relish

Every home gardener needs a zucchini relish or chutney recipe to cope with rampant zucchini growth in summer. Use medium-sized zucchini as the seeds of older, larger zucchini should be discarded and their skin is usually tougher and can be bitter. When first made, the cumin seeds in this preserve are a little dominant, but after a couple of days the flavours mellow and balance out.

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Makes 6x 400g jars

Ingredients

1.5kg zucchini, grated

350g onions, peeled and finely chopped

¼ cup non-iodised table salt

10–12 cloves garlic, peeled

2 large red capsicums, diced small

1¼ cups white vinegar or cider vinegar

3 cups sugar

1 tbsp cumin seeds

1 tbsp mustard seeds

1 tbsp mustard powder

1 tbsp turmeric

 ½ tsp chilli powder

1½ tbsp cornflour mixed with 3 tbsp water

Method

Combine the prepared zucchini and onions in a large bowl with the salt. Leave for at least 30 minutes, then squeeze with your hands or transfer to a large sieve or colander and press the liquid out.

Slice the peeled garlic cloves lengthways into slivers and place in a large saucepan with the remaining ingredients, including the zucchini and onions.

Bring to a simmer and cook uncovered for 30–40 minutes, or until reduced and thickened. Stir in a little extra cornflour with a little water at this point if you feel this is necessary, and simmer for 5 more minutes.

Pour into hot, sterilised jars and seal with hot, sterilised screw-on metal lids.

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More recipes by Rowan Bishop — 

Persimmon, tamarind + date chutney

Green herb mayo