Jacican's Story

Jacican is your bespoke food experience, a place to learn, share and eat. Join me from 9am - 5pm Friday, Saturday or Sundays for lunch or high tea.

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 Jacican Curried Zucchini Relish

Each year, I end up with more zucchini than I know what to do with - yellow ones, black ones, round ones and two shades of green.

A couple of years ago, the next door neighbour's mother (yes, everyone in Mirboo North makes a contribution to what I'm doing) suggested that I make a Curried Zucchini Relish. This recipe made six-and-a-half 250 gram jars.


  • 1 kg zucchini
  • 500 grams onion, peeled
  • 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


Dice zucchini and chop the onion. Combine in a non-corrosive container. I use a large plastic bucket that fits in the fridge.

Sprinkle with salt and cover with tap water. Leave overnight in the fridge.    

add onion to diced zucchini  add salt and mix well

Drain the mixture well the next day.

drain zucchini and onion

Place vinegar in a large pan with sugar. Heat, stirring, until the sugar has dissolved. Bring to the boil.

Add the zucchini and onion to the pan.

vingar and brown sugar in pot  add zucchini and onion to vingar and brown sugar

In a separate bowl, mix arrowroot with spices and extra vinegar to form a paste. Add the paste to the pan.

Return to the boil for 10 minutes.

spices and arrowroot for curried zucchini relish  add extra vingar to spices  spice, arrowroot and vingar paste  add spice paste to zucchinis in pot

Bottle and seal in hot sterilised jars.

finished Curried Zucchini Relish

Makes 6 x 250ml jars.

See you at the next Farmers Market for your jar, or pop around to Jacican sometime to pick one up.



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