Curried courgette relish

Name: Curried courgette relish
Yield: 6 cups
Ingredients: 4 Courgettes, (750g), coarsely grated (Main); 1 ½ Tbsp Cooking salt; 3 Apples, (600g), peeled, cored and diced; 4 Onions, (500g), diced; 2 cups Malt vinegar; 1 ½ cups Raisins, chopped; 1 cup Brown sugar, lightly packed; 1 Tbsp Ground turmeric; 2 tsp Curry powder

Makes: 6 cups

Jan Bilton

Food writer and cookbook author.

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Relishes have less sugar than chutneys.

Ingredients

4	Courgettes, (750g), coarsely grated (Main)
1 ½ Tbsp	Cooking salt
3	Apples, (600g), peeled, cored and diced
4	Onions, (500g), diced
2 cups	Malt vinegar
1 ½ cups	Raisins, chopped
1 cup	Brown sugar, lightly packed
1 Tbsp	Ground turmeric
2 tsp	Curry powder

Directions

Place the courgettes in a large sieve. Sprinkle with salt. Stand for 2 hours. Rinse under cold water, then squeeze dry.
Combine the courgettes, apples, onions, vinegar and raisins in a large saucepan. Bring to the boil. Cover and simmer for about 20 minutes or until pulpy. Stir in the sugar and spices until the sugar is dissolved.
Bring to the boil. Simmer uncovered, stirring occasionally, for about 15 minutes or until the mixture is thick. Poor into hot sterilised jars. Seal when cold.