Zucchini Relish




  • 1.5 kg zucchini, grated
  • 300g onions, peeled and diced
  • ¼ cup salt
  • zest of 1 large lemon
  • 10-12 cloves garlic, peeled
  • 2 large red capsicum, seeded and diced
  • 1 cup cider vinegar
  • 4 cups sugar
  • 1 Tbsp cumin seeds
  • ½ Tbsp mustard powder
  • 1 Tbsp turmeric
  • ½ tsp cayenne pepper
  • 1-2 Tbsp cornflour


You can begin this recipe a day ahead. Combine the grated zucchini and diced onion with the salt and lemon zest in a large bowl, leave for 3 hours or overnight. Transfer to a colander and squeeze out most of the liquid.

Slice the garlic lengthwise into slivers and place in a preserving pan or large saucepan with the remaining ingredients, using the smaller measure of cornflour.

Bring to a simmer and stir regularly for about 30 minutes until reduced and thickened. If necessary, stir in the remaining cornflour slaked with a little water and simmer 5 more minutes.

Pour into hot sterilised jars (makes enough for 6 jars) and seal.