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Courgette Relish
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James



Joined: 11 Jan 2006
Posts: 2865
Location: York
PostPosted: Sat May 23, 09 8:50 am    Post subject: Courgette Relish  Reply with quote    



Ingredients

  • 5 cups finely chopped courgette
  • 2 cups finely chopped onion
  • 2.5 Tbsp salt
  • 1 finely chopped red pepper
  • 1.5 cups sugar
  • 1.5 cups cider vinegar
  • 1 Tbsp cornflour
  • 1.5 tsp turmeric
  • 1 tsp dill seed
  • 0.5 tsp pepper


Recipe

  1. Salt the chopped courgette and onion, leave overnight.
  2. Next day, drain and rinse well.
  3. Combine all ingredients in large pan and bring to boil. Simmer for just long enough to thicken the juices- only a few minutes. The courgette should still be firm and a little crunchy.
  4. Pour into hot sterile jars


Comments


gz



Joined: 23 Jan 2009
Posts: 6583
Location: Ayrshire, Scotland
PostPosted: Sat Aug 15, 09 8:16 am    Post subject: Reply with quote    

Anyone know if I should use my US measuring cups with this recipe, how many fl oz per cup etc?

Jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 34918
Location: Devon
PostPosted: Sat Aug 15, 09 8:56 am    Post subject: Reply with quote    

I don't suppose it matters too much but according to google

1 US cup = 0.236588236 litres

ninat



Joined: 01 Feb 2009
Posts: 606
Location: Scotland
PostPosted: Mon Aug 17, 09 11:35 am    Post subject: Reply with quote    

I made this and it is a fabulous recipe- very tasty with burgers

marigold



Joined: 02 Sep 2005
Posts: 12458
Location: West Sussex
PostPosted: Mon Aug 17, 09 11:52 am    Post subject: Reply with quote    

If only I had the courgette glut I was expecting...

Sally Too



Joined: 14 Sep 2006
Posts: 2511
Location: N.Ireland
PostPosted: Sun Aug 23, 09 9:14 am    Post subject: Reply with quote    

I've a batch of this ready to go (done the soaking thing).

Out of interest how long does this keep? Presumably the vinegar means it won't go off?

Oh and what's the difference between a chutney and a relish? Is chutney a recipe from English speakers on one side of the Atlantic and relish pretty much the same thing but originating on t'other side of the Atlantic?

Sally Too



Joined: 14 Sep 2006
Posts: 2511
Location: N.Ireland
PostPosted: Wed Aug 26, 09 6:57 pm    Post subject: Reply with quote    

So just to give you all the low down on this recipe.

HIGHLY RECOMMENDED!

It looks fantastic (lovely yellow colour due to the tumeric and then red flecks of red pepper) and everybody here has given it a thumbs up!

I'm about to make a second batch... (oh and the first batch was triple quantities!).

Thanks James

VM



Joined: 23 Nov 2007
Posts: 1745
Location: Lincolnshire
PostPosted: Wed Aug 26, 09 7:42 pm    Post subject: Reply with quote    

Chutney and relish are not quite the same thing.

Chutney is cooked slowly for a long time - this, together with a lot of vinegar and sugar means that it keeps well - more than a year, like jam. You keep them at least a month or two before eating so flavours develop.

Relishes are usually cooked for a shorter time, so veg stay more crunchy and flavours fresher. They don't keep as long - the preserving book we have usually specifies, with relishes, eating them within 3 months or 6 months, for instance.

At least that's my understanding. Correct me if I'm wrong anyone.

gz



Joined: 23 Jan 2009
Posts: 6583
Location: Ayrshire, Scotland
PostPosted: Thu Aug 27, 09 7:46 am    Post subject: Reply with quote    

I did triple quantities too- with cucumbers
Also one each of red yellow and green peppers
I cooked it for a bit longer to improve the keeping qualities (if it gets a chance!!)

Shan



Joined: 13 Jan 2009
Posts: 8059
Location: South Wales
PostPosted: Thu Sep 24, 09 11:21 am    Post subject: Reply with quote    

Brilliant, I have a massive courgette I am going to try this with.

Shan



Joined: 13 Jan 2009
Posts: 8059
Location: South Wales
PostPosted: Sun Sep 27, 09 7:54 pm    Post subject: Reply with quote    

Brilliant recipe. It worked very well. I substituted the red pepper for strawberries and the dill seeds for fennels seeds (only because I didn't have peppers or dill). I also added some cumin and used red onions. Yummy.

Jonnyboy



Joined: 29 Oct 2004
Posts: 23924
Location: under some rain.
PostPosted: Sun Sep 27, 09 7:59 pm    Post subject: Reply with quote    

Excellent, just to be pedantic I take it we are all using enormous "lost" chuffing marrows for this recipe.

gz



Joined: 23 Jan 2009
Posts: 6583
Location: Ayrshire, Scotland
PostPosted: Sun Sep 27, 09 9:14 pm    Post subject: Reply with quote    

no, just cucumber mountains

James



Joined: 11 Jan 2006
Posts: 2865
Location: York
PostPosted: Tue Oct 13, 09 10:17 am    Post subject: Reply with quote    

Sory, I've only just noticed this thread.

gz: yes, American cups as measures.
My SIL makes it with cucumber. It tastes great either way.

jonnyboy: yes, we use this recipe to use up marrow- courgettes (the one thats always gets hidden under the big leaf)


It stores very well- doing double or triple quanities, it'll give you enough relish for a year. Its a store cuppord filler.

Goxhill



Joined: 27 Mar 2005
Posts: 245
Location: Lincolnshire
PostPosted: Wed Oct 14, 09 7:25 pm    Post subject: Reply with quote    

What a brilliant recipe! Thank you!

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