Our zucchini plants have been abundant!
Lots and lots – not too many for us though – we have had 3 plants steadily producing through the summer and eaten just about all of them.
We have had grilled zucchini on the BBQ in salads and on their own. We have had raw zucchini salads in thai style dressings. We have had zucchini slice from a few different recipes. We have had chicken meatballs cooked in a stewed zucchini and garlic reduction, zucchini (with tomato, onion and potato) soup, chocolate zucchini cake (so, so good) and pickled zucchini with onion, but by far the best thing we have done has been this zucchini relish, which is not too sweet, has a cumin twist and a slight amount of heat from the chilli. I like it because it’s not too sweet. The husband has greedily devoured most of the jars in less than 2 weeks and declares it a success!
Zucchini Relish (makes 8ish jars):
- 1.5kg zucchini
- 2 red, 2 green capsicum
- 3 large onions
- 1/2 cup salt
- 2 heaped tablespoons cumin
- 2 heaped tsp chilli paste
- 2 heaped tsp mustard seeds
- 2 heaped tsp turmeric
- 1/4 tsp black pepper
- 1.5 cups vinegar
- 2.5 cups boiling water
- 1.5 cups sugar
Slice the zucchini, onion & capsicum finely -I used the slicer attachment on my kenwood mixer but a hand held mandolin slicer would work just as well. Or do it by hand if you are very, very patient…. There’s quite a lot of thin slicing involved. Be warned.
Put all the veggies in a large mixing bowl, cover with the salt, and toss well. Leave them for an hour – they will release water. Strain and rinse the veggies and squeeze them to get rid of all the liquid.
In a large saucepan combine the vinegar & water with the sugar & spices. Add the veggies and bring to boil – then reduce to a simmer for 20-30 minutes. If there is still liquid left after 30 minutes, remove some in a cup, add 1 tablespoon of cornflour to thicken and put that back into the put to cook for another 5 minutes.
Spoon the relish into sterilised jars and store in the fridge.