Halal Squash And Pepper Relish Recipe

About this recipe

A tangy and flavorful squash relish made with bell peppers, onions, and a blend of spices. Perfect as a side dish or condiment for dinner, this recipe is Halal-friendly and vegetarian.

Ingredients

• 1pc Butternut Squash
• 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
• 250 g Organically Grown Green Capsicum
• 100 g Catch Sprinklers - Iodized Table Salt
• 500 g Uttam Sugar White Sugar Cubes
• 2 x 170 ml Masterchow White Vinegar - Pack Of 2
• 50G Ottogi Mustard Powder 오뚜기 겨자분 50G
• 100 g Eastern Turmeric Powder/Haldi
• 1 pack (100 g) Zoff Big Fennel Seeds Whole - Saunf

Instructions

1. 1. In a large bowl, mix together 4 cups of diced squash, 2 cups of diced green capsicum, 4 diced bell peppers, and 2 teaspoons of salt. Let the mixture sit for 1 hour, then drain any excess liquid.
2. 2. In a large pot, combine 3 cups of sugar, 2 cups of white vinegar, 1 teaspoon of fennel seeds, 1 teaspoon of dry mustard, and 2 teaspoons of turmeric. Bring the mixture to a boil over medium heat, stirring occasionally.
3. 3. Add the drained squash mixture to the pot with the boiling syrup. Stir well to combine.
4. 4. Allow the mixture to return to a boil, then reduce the heat slightly and cook for 10 minutes, stirring occasionally.
5. 5. Transfer the hot relish into sterilized jars and seal tightly, or let it cool and store in plastic freezer-safe containers for freezing.