Courgette relish

Paul Merry - Food Development Director
Kilner jar
Prep time: 
10 mins
Cook time: 
40 mins
  • 440gm courgettes, halved and thinly sliced
  • 115g onions, finely chopped
  • ¼ large red pepper, seeds removed and finely chopped
  • ¼ green pepper, seeds removed and finely chopped
  • ¼ tablespoon ground mustard
  • 20g salt
  • 140ml white wine vinegar
  • ⅕ teaspoon turmeric
  • ⅕  teaspoon nutmeg
  • ⅕  teaspoon cornflour
  • ⅛ teaspoon freshly ground black pepper
  • ½  teaspoon celery seeds
  • 300gm sugar
  1. Mix courgette, onion and pepper and place in a tightly-closing container overnight in the refrigerator.
  2. The next day, rinse with cold water and drain well. Boil the remaining ingredients in a large pan. Add courgette mixture and simmer for 30 minutes in an open pan.
  3. In the meantime, wash jars and lids well in the dishwasher. Sterilise the jars by rinsing with boiling water from the kettle, then store upside down on a clean cloth.
  4. Fill the jars to the top with the hot courgette mixture and screw the lids on tightly. Cool completely before storing in the refrigerator.

Chefs note
If celery seeds are not available substitute for 3 teaspoons of celery salt and omit salt.