Savory Zucchini And Onion Relish Recipe
Fusion cuisine · 600 calories
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 Saras Turmeric Haldi Powder
- 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
- 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
- 50G Pepper Black Ground BWFO
- 1 Kg White Granulated Sugar
- 50G Top-Op Nutmeg Powder 50g
- - Tata Salt
- - Golden Swan White Vinegar
- 420G Kingsford Corn Starch, 420G
Instructions
- 1. Grate 12 cups (about 1.4 kg) of zucchini and 4 cups (about 600 g) of onion. Sprinkle with 3 tablespoons of salt and let stand overnight (at least 8 hours) in a large bowl.
- 2. Drain the zucchini and onion mixture thoroughly and rinse with cold water. Drain again to remove excess moisture.
- 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. Add the drained zucchini and onion mixture to the pot. Bring the mixture to a boil over medium heat, stirring occasionally.
- 5. Once boiling, reduce the heat slightly and let it boil gently for 5 minutes, stirring to prevent sticking.
- 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. Keep refrigerated and use within 3 weeks.
How to make Savory Zucchini And Onion Relish
- 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.
- Rinse and drain. Drain the mixture thoroughly, rinse with cold water, and drain again to remove excess moisture.
- 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.
- 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.
- 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 mixture stand overnight with salt?
- Letting the zucchini and onion stand overnight with salt draws out excess water from the vegetables, which helps concentrate their flavors and prevents the relish from becoming too watery. Skipping this step could result in a soggy texture and dilute the overall taste of the relish.
- What role does cornstarch play in the recipe?
- Cornstarch acts as a thickening agent in the relish, giving it a slightly cohesive texture while ensuring the vinegar and sugar mixture binds well to the zucchini and onions. If omitted, the relish may have a thinner consistency and lack the desired coating effect.
- Can I adjust the sweetness or spice level in this relish?
- Yes, you can adjust the sweetness by reducing the amount of sugar or substituting part of it with a natural sweetener like honey. To modify the spice level, you could increase or decrease the amount of pepper or nutmeg based on your preference, but ensure the balance complements the other flavors.
- What is the best way to sterilize jars for storing the relish?
- To sterilize jars, wash them thoroughly with hot soapy water, rinse well, and then place them in a preheated oven at 120°C (250°F) for 10-15 minutes. Alternatively, you can boil the jars in water for 10 minutes. Proper sterilization prevents contamination and ensures the relish stays fresh for longer.