Sauces, conserves & preserves
Courgette relish
This lovely relish is a good way of using up a glut. Leave it to mature for at least a day – preferably longer – before eating. It's great for the barbecue season, slapped on a burger, or with cold slices of ham, or strong cheese, or sausages.
Ingredients
- 500g courgettes
- 1 onion, thinly sliced
- 2 tbsp salt
- 500ml cider vinegar
- 200g sugar
- 1 ½ tsp dry mustard
- 1 ½ tsp crushed mustard seeds
- ½ tsp turmeric
Method
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Step 1
Slice the courgettes about ¼ cm thick and place in a large, shallow dish along with the onions and salt, and mix thoroughly.
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Step 2
Add cold water to cover and mix again to dissolve the salt. Leave for one hour and drain, and then dry thoroughly between tea towels or in a salad spinner. This whole process gets the excess juices out of the veg and stops the relish being too 'wet'.
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Step 3
Put the remaining ingredients in a pan and simmer for 3 minutes. Cool a little then add to the courgette/onion mix and stir. Transfer to sterile jars and leave in a fridge for at least one day before using.
