Courgette (Zucchini) Relish

This time of the year one might find ones self with a glut of courgettes and our allotment is no different.  I have been using courgettes in loads of different ways the last 2-3 weeks but when you get too many to cope with this recipe is perfect. 

I have so far made two batches (each batch yielding 16 jars).  It takes a bit of time to prep everything but the actual making is fast and simple.

Ingredients:
10 cups coarsly chopped courgettes
3 green peppers
2 red peppers
3 large onions
3 stalks of celery
1-3 chilli peppers depending on taste
5 Tablespoons salt
2 1/2 cups white vinegar
4 cups sugar
1 teaspoon ground nutmeg
1 Tablespoon mustard seeds
1 teaspoon tumeric
1 Tablespoon celery seeds
1/2 teaspoon black pepper
1/2 teaspoon cornflour (cornstarch)

Into a large bowl add the chopped

courgettes, red peppers, green peppers, celery and onions.  Sprinkle with the salt and mix well.

Let the vegetables stand over night.
Drain the vegetables then rinse thoroughly with cold water.
Drain and rinse again.

Place in a large pan (preserving pan is perfect).
Stir in the vinegar, sugar, nutmeg, mustard seeds, tumeric, celery seeds, pepper, chilli and cornflour.

Bring to a boil. Reduce the heat and simmer for 20 minutes.

Ladle into hot, sterilized jars. Seal with jam pot covers and allow to cool

This is the perfect relish to serve with burgers, sausages and BBQ chicken.

Because it is a relish and not a chutney you can eat it right away but it does improve with age.  Refrigerate after opening.

As usual all photos and opinions are my own.