- Prep time
- 0:30
- Cook time
- 0:30
- Skill level
- Low
- Serves
- 4 - 6 400ml jars
It's a time of year when an abundance of zucchini can appear in the garden at short notice, some intimidatingly large.
Thankfully, Tasmanian chef Kirsten Bacon shares her lush tomato and zucchini relish, which makes use of larger zucchinis and overripe tomatoes. Feel free to scale the recipe based on the produce you have on hand.
Ensure you sterilise jars before use, Kirsten recommends either washing them in a dishwasher with vinegar (it cleans your dishwasher at the same time!) or in an oven over 100 degrees.
She recommends her easy zucchini and bean salad with tahini dressing for an in-season fresh salad.
Ingredients
Method
- 1.To a large bowl, add the zucchini, celery, capsicum and onions and cover with water. Add the salt and mix well. Cover and leave to stand overnight.
- 2.The next day, drain the water and rinse the vegetables under cold water.
- 3.Once drained, combine the vegetables and vinegar in a large pan.
- 4.Bring to the boil, reduce heat and simmer for approximately 10 minutes, until vegetables are tender. Add tomatoes and simmer for an additional 5 minutes.
- 5.Mix flour, curry and mustard powder with 1/2 cup fresh water to make a slurry. Set aside.
- 6.To the vegetables, add the sugar and cook gently until all the sugar dissolves. Remove from heat and cool on the bench for 15 minutes.
- 7.Return to the stove and add the flour slurry mix. Stir well and bring to the boil. Reduce heat and simmer for 5 minutes, stirring occasionally.
- 8.Bottle and seal when cool. The texture should be like a thick sauce. Store in a dark cool place.
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