Sunday, 15 February 2015

Zucchini Relish

 I've been trying to give away some zucchinis but all my friends run away as soon as I mention the Z word.  
Have you got too many zucchinis?
Here's a recipe that is so easy, a 12 year old could make it.  There will be delicious relish to "relish" throughout the year and have you being grateful that you spent a few minutes to do this.  We eat it with meats, hot or cold, on a cheese platter, in a sandwich etc etc.
It takes roughly 5 minutes to chop the ingredients before putting it onto the stove to cook for  approximately 40-60 minutes. Then it's another 5 minutes to pour into jars and seal.

** Addendum 28/1/2018**
I've just finished making another batch today and have altered the basic recipe to include coriander seeds and salt.  

Zucchini Relish 

1kg zucchini
1 large onion
1 small dried or fresh chillies (I use red for the colour) 
or 1 teaspoon chilli flakes will do if you don't have chillies on hand

Roughly chop before putting into a food processor taking care to chop for only a few seconds, leaving a few chunks. If you don't have one of those gadgets it will take slightly longer to chop finely by hand.

Put into a large pot.

350g sugar
2  teaspoon mustard powder
1 teaspoon turmeric
2 teaspoons coriander seeds
2 teaspoons salt
500ml of cider or white vinegar (or a mixture of both) 
* Hold back 1/8 cup of vinegar to mix with cornflour to make the paste later

Slowly bring to boil then turn down to simmer for approximately 40mins-1 hour. Stir frequently so it doesn't burn on the bottom.

When it is cooked to your liking, make a paste with 1 dessertspoon of Cornflour and 1/8 cup vinegar* that we held back.
Take the zucchini mixture off the heat while slowly pouring in the cornflour mixture and stirring constantly while stirring it in to avoid lumps.

Return pot to the heat and bring back to the simmer stirring frequently until it thickens. Approx five minutes.

Take off heat and, using a small jug, pour into clean jars, leaving only a very small head space. Screw lids on tight immediately whilst very hot. (They must be metal lids).

Leave to cool and listen to the tops popping as they seal.

Try to wait two weeks before eating to allow the flavours to develop. (Good luck with that)
You may wish to adjust the sugar or the chilli level after tasting this first batch and before going ahead to make your next batch at double this quantity, as I do. 
This is the sweetness and chilli taste that we enjoy, but it's an individual taste.

The sealed unopened jars will keep for more than a year (or two) if kept in a dark cupboard, and the flavour really does improve with age.

So, next time someone tries to give you some zucchinis, accept them and give this a try.

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