Zucchini, Pepper and Onion Relish
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 10 mins |
| Total Time | 1 hr 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 800 g onion (s)
- 600 g bell pepper (s)
- 2 kg zucchini
- 0.5 tablespoon ½ vinegar
- 0.5 tablespoon ½ turmeric
- 0.5 tablespoon ½ pepper
- 2 tablespoon cornstarch
- 1 tablespoon mustard seeds, ground
- 1 teaspoon nutmeg
- 600 g suar
- 3 tablespoon salt
- 1 chilli pepper (to taste)
Print Recipe
Pin Recipe Instructions
- Wash the peppers, chilli and zucchini. Peel the onion. Grate the zucchini and onions finely. Cut the bell peppers and chilli pepper into small pieces.
- Mix the cut and grated vegetables with 3 tablespoons of salt and leave to stand, throwing away the escaping water again and again.
- Put all ingredients in a large saucepan and cook for 10 minutes while stirring, then pour into glasses.
- Makes 9 preserving jars of 250 ml each. It tastes best if you let the relish steep for a month.
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