Name: Cheeseboard with zucchini relish
Ingredients: 1 kg (2.2 lbs) Zucchini, washed and grated; 2 medium brown onions, peeled and diced finely; approx ⅓ cup salt (To sweat the zucchini and onions. I used Kosher salt); 3 cups (600g) white sugar; 2 cups (480ml), white vinegar, plus a little extra to make a paste with the flour; 4 tsp mustard seeds, or 5 tsp mustard powder; 2 tsp celery seed or celery salt; 3 tsp turmeric powder; 3 Tbsp flour; approx ⅓ cup salt (I used Kosher salt)

Description

Cheeseboard with zucchini relish

Ingredients

Scale

1 kg (2.2 lbs) Zucchini, washed and grated
2 medium brown onions, peeled and diced finely
approx ⅓ cup salt (To sweat the zucchini and onions. I used Kosher salt)
3 cups (600g) white sugar
2 cups (480ml), white vinegar, plus a little extra to make a paste with the flour
4 tsp mustard seeds, or 5 tsp mustard powder
2 tsp celery seed or celery salt
3 tsp turmeric powder
3 Tbsp flour
approx ⅓ cup salt (I used Kosher salt)

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Instructions

Wash and grate the zucchini. Place into a large bowl. Add the finely diced onions. Salt heavily, and stir well to combine. Leave for at least 2 hours to allow the zucchini and onion to sweat.
In a large pot, combine the sugar, vinegar, mustard seeds, celery seeds and turmeric. Bring to the boil and simmer for 10 minutes, stirring occasionally.
Drain and rinse the zucchini and onion, squeezing out any excess moisture. Add to the pot and cook for 10 minutes, stirring to ensure it does not catch.
Mix the flour with a little vinegar to make a smooth runny paste. Add to the pot, and cook until the relish thickens slightly.
Pour into sterilised jars, and screw on lids tightly. Allow to cool completely before using. Store in the fridge once open.