Savory Zucchini And Onion Relish Recipe

About this recipe

A tangy and spiced zucchini relish perfect for dinner as a condiment or side. This vegetarian recipe combines fresh zucchini, onions, and aromatic spices for a flavorful addition to your meal.

Ingredients

• 100 g Sambar Onion Peeled
• 500 g Uttam Sugar White Sugar Cubes
• 1 kg Simply Staples Mineral Rich Sea Salt
• 250 g Zucchini Yellow
• 1 pc (50 g) On1Y Pepper Grinder
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 1 pack (25 g) Snapin Nutmeg Powder
• 1 pack (500 g) Daily Good Turmeric - Haldi Powder
• 2 x 170 ml Masterchow White Vinegar - Pack Of 2

Instructions

1. 1. Grate 12 cups of zucchini and 4 cups of onion. Sprinkle with 3 tablespoons of salt and let stand overnight in a large bowl.
2. 2. Drain the zucchini and onion mixture thoroughly and rinse with cold water. Drain again to remove excess moisture.
3. 3. In a large pot, combine 2 1/4 cups of white vinegar, 3 cups of sugar, 1 teaspoon of turmeric, 1 teaspoon of nutmeg, 1 teaspoon of pepper, and 1 teaspoon of cornstarch. Stir well to dissolve the sugar and cornstarch.
4. 4. Add the drained zucchini and onion mixture to the pot. Bring the mixture to a boil over medium heat, stirring occasionally.
5. 5. Once boiling, reduce the heat slightly and let it boil gently for 5 minutes, stirring to prevent sticking.
6. 6. Carefully pack the hot relish into sterilized jars, leaving a small headspace at the top. Seal the jars tightly and allow them to cool completely before storing.

How to make Savory Zucchini And Onion Relish

1. Salt the vegetables. Grate 12 cups of zucchini and 4 cups of onion, sprinkle with 3 tablespoons of salt, and let stand overnight in a large bowl.
2. Rinse and drain. Drain the mixture thoroughly, rinse with cold water, and drain again to remove excess moisture.
3. Make the spiced vinegar. Combine 2 1/4 cups of white vinegar, 3 cups of sugar, 1 teaspoon each of turmeric, nutmeg, pepper, and cornstarch in a large pot, stirring to dissolve.
4. Boil the relish. Add the drained vegetables, bring to a boil over medium heat, then reduce slightly and boil gently for 5 minutes, stirring to prevent sticking.
5. Jar and cool. Pack the hot relish into sterilized jars leaving a small headspace, seal tightly, and allow to cool completely before storing.

Frequently asked questions

Why do you need to let the zucchini and onion sit with salt overnight?

Salting the zucchini and onion overnight draws out excess moisture, ensuring the relish has a concentrated flavor and a proper texture. Skipping this step can result in a watery relish that lacks depth and structure.

Can I substitute the yellow zucchini with another type of squash?

Yes, you can substitute yellow zucchini with green zucchini or other mild-flavored summer squashes. However, yellow zucchini adds a vibrant color to the relish, which may be less pronounced with other varieties.

How does nutmeg influence the flavor of this relish?

Nutmeg adds a warm, slightly sweet and earthy undertone to the relish, balancing the tanginess of the vinegar and the sweetness of the sugar. It complements the turmeric and pepper, creating a layered fusion of flavors.

What is the purpose of cornstarch in this recipe?

Cornstarch acts as a thickening agent, giving the relish a slightly glossy and cohesive texture. It ensures the liquid binds well to the zucchini and onion mixture, preventing the relish from being overly runny.

What is the best way to store the relish and how long does it last?

After packing the relish into sterilized jars and sealing them tightly, store the jars in a cool, dark place. Properly sealed jars can last up to 6 months, while opened jars should be refrigerated and consumed within 2-3 weeks.