Courgette Relish
A sweet tangy relish which goes with anything and everything.
Servings: 48 servings
Calories: 144kcal
Ingredients
- 1.5 kg courgettes julienned, about 12
- 1 kg spanish onions grated, about 4
- 2 red peppers sliced very thinly, then quartered lengthways
- 3 tablespoons salt
- 1.5 kg granulated sugar
- 925 ml white wine vinegar
- 1.5 tablespoons turmeric
- 1.5 tablespoons white mustard seeds
- 3 teaspoons celery seeds
- 3 teaspoons nutmeg
- ¾ teaspoon ground white pepper
Instructions
- Place the courgettes, onions, peppers and salt in a large preserving pan, cover with water and leave to stand overnight.
- The next day drain and rinse well to remove the excess salt.
- Return the courgette mix to the preserving pan and add the rest of the ingredients.
- Bring to the boil, then turn down and simmer for 10 minutes.
- Decant into sterilised jars*. It is ready to eat straightaway or you can store in a cool dark place until needed for up to a year.
Notes
*To sterilise the jars place the very clean jars you would like to use in an oven pre-heated to 140°C for 20 minutes. Sterilise the lids by dropping them into a saucepan of boiling water for 10 minutes with a splash of vinegar. I don’t sterilise my lids in the oven as they tend to ruin.
Yield 8 200ml jars
Nutrition
Calories: 144kcal | Carbohydrates: 35g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 442mg | Potassium: 140mg | Fiber: 1g | Sugar: 33g | Vitamin A: 220IU | Vitamin C: 13.7mg | Calcium: 16mg | Iron: 0.5mg