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Courgette Relish on a wooden box with forks
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5 from 4 votes

Courgette Relish

A sweet tangy relish which goes with anything and everything.
Prep Time30 mins
Cook Time10 mins
Total Time8 hrs 40 mins
Course: Condiment
Cuisine: British
Servings: 80 servings
Calories: 86kcal


  • 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


  • 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.


*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 380ml jars


Calories: 86kcal | Carbohydrates: 21g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 265mg | Potassium: 84mg | Fiber: 1g | Sugar: 20g | Vitamin A: 131IU | Vitamin C: 8mg | Calcium: 9mg | Iron: 1mg