There was an endless supply of zucchini this year and this Thermomix zucchini relish has been one of my favourite ways to use it up. Sweet, tangy, and lightly spiced with curry powder and mustard, it’s the kind of relish that makes everything taste better! Best of all, the Thermomix does all the hard work, so you can have a batch ready in a very short time with very little effort!
I first found this recipe on the Thermomix Recipe Community and I’ve been obsessed with it ever since. I found the original recipe was a tad too sweet so I adjusted the quantities slightly and now it has the taste trifecta – the perfect balance of sweet, spiced and tangy! This would make a great Christmas gift and/or a delicious addition to a festive hamper.
You don’t need any fancy ingredients to make this relish, just some spices, pantry staples, a few onions and the zucchini, which is of course the real hero here. The best bit is that the relish is so flavoursome that even people who don’t like zucchini, will love this relish. Not only is this relish perfect for zucchini smuggling, it’s perfect for using up those outsize zucchini that are perfect for shredding but not so delicious for eating on their own.
I must say I’ve been confusing all my British friends and neighbours when I’ve been sharing this relish as the UK is still European enough to call zucchini ‘courgette’. However, I’ve been culinary conditioned in Australia and just can’t call this beloved green veg any thing other than zucchini now. Sorry UK friends, this will always be zucchini relish to me!
Whether you call it a courgette or zucchini, this gorgeous green vegetable can be upcycled into jars of golden, spiced relish in no time at all. I don’t want to be pushy but you have to give this recipe a go next time you have a garden glut!
What’s your favourite way to enjoy relish? Piled on a Ploughman’s platter, spread on sandwiches or served with cheese and crackers?
Makes up to 5 x 370g jars
Ingredients
455g onion, quartered
650g zucchini, skin on, roughly chopped
1 cup (250ml) white vinegar
200g sugar
1/2 cup plain flour
1 heaped tablespoon curry powder
1 heaped tablespoon mustard powder
1 tablespoon turmeric
1/4 cup (60ml) white vinegar
How to – Thermomix
- Sterilise your jars by washing them in hot, soapy water, giving them a good rinse and then popping both the jars and lids into a 160C oven for about 15 minutes. Check your timings because you want the jars to be warm (not fresh out of the oven) when you fill them.
- Weigh onions into bowl and chop for 5 seconds on speed 6.
- Add the roughly chopped zucchini and chop for 10 seconds on speed 4.5, it should look very finely chopped.
- Add 1 cup of white vinegar and the sugar. Mix gently for 5 seconds on reverse speed 4.
- Remove the measuring cup from the lid and place the steaming basket on the lid instead. Bring the mixture to the boil, for about 11 minutes at 100 degrees on reverse speed 2. The mixture should be boiling and bubbling, if it’s not cook for a further 2-3 minutes at 100 degrees on reverse speed 2.
- Add the flour, spices and the extra 1/4 cup of white vinegar. Mix for 20 seconds on reverse speed 4.
- Bring the mixture back to the boil for about 13 minutes at 100C on reverse speed 2. Once the temperature hits 100C it needs to boil for 11 minutes otherwise it will taste too vinegary. Cook for an extra minute or two if necessary.
- Before you put the relish into jars, have a quick taste test and if it has too much bite for your liking, boil for a further 4 minutes at 100C on reverse speed 2 and then add salt to taste.
- Place the relish into warm jars and seal.
