I took a jar of this zucchini and apple relish to my aunt last winter, and she’s been asking me for the recipe for a couple of months now so that she can make it. I actually didn’t make a batch this summer. We didn’t have as much zucchini as last year, so it went to other things. And, I’m not a big relish fan. Maybe if I grilled more, like my aunt does, that would change. The relish is really good with grilled meat.
The recipe came from a cookbook I bought in New Zealand, so you’ll need a kitchen scale to make it. Doing a weight-to-volume conversion to figure it out in cups is way too hard.
It will make about six cups. I canned it in half-pint jars, leaving 1/4-inch headspace and submerging in a rolling water bath for 20 minutes.
Zucchini and Apple Relish
750 grams grated zucchini
1 1/2 tablespoons sea salt
600 grams apples, peeled and chopped
4 medium white onions, peeled and chopped
500 milliliters white wine vinegar
250 gram raisins, chopped
150 gram brown sugar
1/2 teaspoon garam masala
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
Place the zucchini in a strainer, sprinkle with salt and let it drain for 2 hours. Then rinse zucchini under cold water and drain and dry on a paper towel.
Combine zucchini, apples, onion, vinegar and raisins in a large saucepan. Bring to a boil and simmer, covered, for about 20 minutes or until mixture is pulpy.
Stir in sugar and spices, stirring over heat until sugar is dissolved.
Bring to a boil again and simmer uncovered, stirring occasionally, for another 20 minutes or until mixture is thick.