- 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.