This bright and colourful relish is every bit as good as it looks and more so,

It’s an excellent condiment to serve with ham or pork.

If you mix equal parts of cream cheese and the relish (e.g. 250g of each), you will have a most delicious dip.

You might even like to fill small jars with the relish and give as gifts for Christmas.

Three uses for the price of one, that’s got to be good.

Zucchini Relish

Ingredients

1kg zucchini, diced

2 large onions, peeled and diced

1 red capsicum, stalk, seeds and membranes removed – diced

2 tablespoons salt

2¼ cups sugar

2 cups white or cider vinegar

2 teaspoons mustard powder

2 teaspoons turmeric

2 teaspoons cornflour

2 tablespoons white or cider vinegar

Method

Place the zucchini, onions and capsicum in a bowl, add salt and mix well.  Leave to stand for about three hours.  Drain well.

Combine drained vegetables, sugar, vinegar, mustard powder and turmeric in a large saucepan and bring to the boil, stirring until sugar is dissolved.  Cook over medium heat for 20 minutes.

If the mixture is too thin, mix cornflour to a paste with extra vinegar and stir through.  Cook two or three minutes more.

Spoon into warm sterilised bottles and seal.  Eat immediately or store jars in a cool, dry and dark place for up to a year.  Refrigerate after opening.