We're digging in with advice & inspo for your piece of paradise! Read the latest Tui Times Magazine
SHOPPING CART
Your cart is empty

There are no items in your shopping cart.

 
Item Quantity Price
 
Total Price
  Go to checkout

Free shipping on all NZ orders $50 and over.

Shipping calculated at checkout

Continue Shopping

Courgette & Capsicum Relish

In autumn many of you will be enjoying capsicums fresh from your garden - they tend to take a bit longer than other crops! If you've also got a bumper crop of courgettes from summer, turn both harvests into this delicious relish from Food in a Minute. Simply add to your favourite burgers, sandwiches or cold meat.

Ingredients:

  • 1.5kg courgettes, grated or chopped
  • 4 red capsicums, deseeded and finely chopped
  • 1 large onion, finely chopped
  • 2 Tbsp salt
  • 2 cups sugar
  • 2 cups malt vinegar
  • 1 tsp Gregg's Ground Nutmeg
  • 1 tsp Gregg's Ground Turmeric
  • 1 tsp Gregg's Yellow Mustard Seeds
  • 1 tsp celery seeds
  • 1 tsp salt
  • 2 Tbsp cornflour
  • 3 Tbsp extra malt vinegar

Makes: 7-8 x 250ml jars
Prep time: 20 minutes plus refrigeration for 4 hours or overnight
Cook time: 35 minutes

Method:

  1. Place prepared vegetables in a large bowl. Sprinkle over salt. Cover and refrigerate for 4 hours or overnight.
  2. Rinse vegetables in cold water and drain through a colander or sieve. Transfer to a large saucepan or preserving pan. Add sugar, malt vinegar, Gregg’s Ground Nutmeg, Gregg’s Turmeric, Gregg’s Mustard Seeds, celery seeds and salt. Stir while bringing to the boil. Continue cooking for 30 minutes, stirring regularly.
  3. Mix cornflour with extra malt vinegar and stir into the hot relish. Continue cooking and stirring for a further 5 minutes.
  4. Pour into sterilised jars. Screw on lids to seal. Leave for a few days before eating to allow flavours to develop.
  5. Once opened store in the refrigerator.

 

For more tasty recipe inspiration visit

Follow our Capsicum Growing Guide here > 

Post a comment

Your comment

Region

Courgette & Capsicum Relish Comments

  • Do you seal the jars while the mix is still hot? Or do you wait for it to cool down before sealing?

    RM

    • Hi there, we checked with Food in a Minute and they have advised to seal when hot. Happy cooking!

      Tui Team

  • I have made this, absolutely lovely. I had to make a couple of tweaks as I never had mustard and celery seeds so used thinly sliced celery and powdered mustard.

    Audrey

  • Can you use white wine vinegar or apple cider vinegar to make this gluten free?

    Lucy Ellis

    • Hi Lucy, we haven’t tried substituting another vinegar, but Apple Cider Vinegar is a good substitute for malt vinegar as it has a similar mild taste. 

      Lianne

    • Your comment