This year my garden has yielded an excellent crop of tomatoes and zucchini; so excellent that they’re still coming and I’m busy inventing new ways to use them.
One of my favourite condiments is tomato relish, especially when it’s homemade! This is my version with the addition of zucchini which blends into the relish perfectly and bulks it out without losing any flavour.
Tomato And Zucchini Relish
1 kg ripe tomatoes, cored and chopped (you don’t need to peel them)
1 medium sized zucchini approx 500g
1 large onion
1/2 tbsp salt
1/2 tbsp curry powder
1/2 tbsp mustard powder
1/3 cup brown sugar
1 tbsp cornflour
Roughly peel the zucchini, cut off both ends then dice the middle section. Chop the onion and deseed and chop the tomatoes, you don’t have to peel them. Place them in a glass or stainless bowl and sprinkle over the salt, leave overnight (or at least 5 hours).
Drain off the liquid and set aside. Put the rest into a pan, add the mustard and curry powders and the apple cider vinegar. Bring to a boil for 15 minutes then stir in the sugar and boil gently for another hour.
Mix the cornflour into a tablespoon of the liquid you set aside earlier, add to the boiling sauce until it thickens up slightly. Remove from heat and pour into sterilised jars.
Makes two small jars or one large. You can double or triple this recipe. Will last for months if well sealed.