My cousin brought this homemade relish to our New Year's Eve dinner and after just one bite I was asking for the recipe.
It was the perfect accompaniment to a cheeseboard, and works well on fritters, in sandwiches or just on its own.
So a couple of weeks ago after I forgot to check the garden for a day and found my not-yet-ready-to-pick courgettes of two days ago had become marrow’s I knew the time was right. I adapted the original ever so slightly based on what was in the pantry, so here’s the version I made.
Ingredients
1kg Courgettes, grated
2 Onions, finely chopped
2 Tbsp Salt
3 Cups White Sugar
4 tsp Yellow Mustard Seeds
3 tsp Turmeric
2 tsp Coriander Seeds
2 Cups White Vinegar
2 Tbsp Tapioca Flour
Method
Start by chopping your onions and placing them in a bowl sprinkling over the 2Tbsp salt. Massage the salt in and leave covered for 2 hours. Prep the rest of the ingredients while the onions are resting, but don’t start cooking until the 2 hours are up.
In a large pot, add the remaining ingredients, except the flour, and boil for 5 minutes.
Pour off the liquid from the onions and rinse well. Add them along with the Courgettes to the pot and boil for 30 minutes, stirring regularly.
After 30 mins, put the flour in a cup or jug with approx 2 tbsp of liquid from the pot, and stir to make a slurry. Remove the pot from the heat and slowly pour the slurry into the pot while stirring. This will thicken the relish.
Pour into sterilised jars while still warm and seal.
Notes:
The original recipe called for standard wheat flour, but I only had Tapioca which worked well and made it suitable for gluten-free friends. Cornflour would also work fine.
You could probably reduce the sugar quantity if desired.
Try to avoid getting bits of vegetable in the slurry liquid
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