Curried Zucchini Relish
This has always been one of my best sellers when guests come to visit.
It could have something to do with that it is fantastic whipped into a 250-gram packet of cream cheese to make a corn relish style dip!
If zucchinis are in season, we may make Curried Zucchini relish in a Jacican preserving cooking class.
Recipe
Ingredients
-
- 1 kg zucchini - 1 cm dice
- 500 grams onion, peeled and chopped
- 70 grams salt
- 570 ml vinegar
- 320 grams brown sugar
- 70 grams arrowroot
- 10 grams turmeric
- 10 grams mustard powder
- 10 grams curry powder
- 5 grams ground ginger
- 5 grams paprika - mild
- 150 ml vinegar, extra
Method
Dice zucchini, chop the onion and combine in a non-corrosive bowl. I use a large plastic bucket that fits in the fridge.
Sprinkle with salt, cover with tap water and leave in the fridge overnight.
The next day drain very well.
Place vinegar in a large pan with sugar, heat, stirring until sugar has dissolved. Bring to boil. Add zucchini and onion.
Mix arrowroot with spices and extra vinegar to form a paste.
Add the paste to zucchini. Return to the boil. Boil 10 minutes.
Bottle and seal in hot sterilized jars.
You should have six and a half 250 mls jars of Curried Zucchini Relish from this recipe.
See you in the kitchen soon!
PS: If you would like me to teach you how to make Curried Zucchini Relish, come along to a Jacican preserving cooking class.
Acknowledgment of country
Hello, I’m Jaci Hicken, from the lands of the Brataualung clan, which is where I’ve spent most of my life.
I would like to acknowledge all of us here today to cook together and share a meal.
I love sharing my dream of growing the food this country has to offer and share it with you.
The traditional place that we come together today is on the lands Gunaikurnai people
And I’d like to pay my respects to our elders past, present, emerging leaders, along with all the young people in our community.