Sweet Courgette Relish

This recipe, adapted from one in Lynda Brown's The Preserving Book (Cookery) is one of my favourite ways to use up the potager glut of courgettes (zucchini). The flavours are a perfect mix of sweet and tangy hot and we serve it with burgers, sausages, cold meats, cheeses and on raclette night. Even Ed likes it and courgettes have never been his top food.

Finely chopped courgette, onion and chilli

Ingredients

1350g courgette, finely chopped

2 large onions, finely chopped

750ml cider vinegar

525g granulated sugar

3tsp English mustard powder

2tsp turmeric 

1 or 2 fresh chillis chopped with or without seeds. I use two, with seeds!

3tsp cornflour

3tsp coriander seeds

Put the courgettes, onion and chillis in a preserving pan or heavy based, stainless steal saucepan. Pour over the vinegar and mix. Add the remaining ingredients and stir until sugar has dissolved. Bring to the boil, reduce to a simmer and cook, stirring occasionally until mixture has reduced and thickened to burger relish consistency. This usually takes at least 45 mins.

Ladle into warm sterilised jars and seal with vinegar proof lids. This is best stored for a month before eating and should be refrigerated after opening.