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 5 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 1 hour. Then it's another 5 minutes to pour it into jars and seal.

Zucchini Relish 

1kg zucchini
1 large onion
1-2 small dried or fresh chillies (I use red for the colour) 
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 a few seconds leaving a few chunks.

Put into a large pot.

Add;
300g sugar
2 tspn mustard powder
1 tspn turmeric
500ml white vinegar

Bring to boil then turn down to simmer for approximately 1 hour. Stir frequently so it doesn't burn on the bottom.

After 1 hour, make a paste with 2 heaped dessertspoons of Cornflour and roughly half cup of vinegar.
Take the zucchini mixture off the heat while slowly pouring in the cornflour mixture and stirring constantly while stirring it in.

Put the pot back onto the heat and bring back to the boil stirring frequently until a thicker consistency is reached. Approx 5 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 for the tops popping as they seal.

Try to wait 2 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.

Will keep for more than a year (or two) if kept in a dark cupboard.

                                                                                

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



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