Zucchini is one of the easiest vegetables to grow, and each year there is more of it than anyone would ever need, growing in my kitchen garden.

This summer was no different, with one garden bed planted with just zucchini, in all different shapes, sizes and colours.

Not to worry, it will all get cooked and preserved.

Some will be eaten as stuffed zucchini flowers, as part of a long lunch, some will be eaten fresh, a year's worth to cook with will be grated and put into the freezer for later and anything that turns into a marrow will become pineapple zucchini.

My go-to zucchini preserve is a curried zucchini relish.

We make this all the time.

It is really easy, but it will take two days, as the zucchini and onion need to soak overnight in brine to keep the vegetables crisp in your relish.

In this recipe, I’ve used grated zucchini, because sometimes, a kilo or two comes out of the freezer and becomes this relish throughout the year, but you can finely dice your zucchini if you like.

Curried zucchini relish recipe

Ingredients

1kg zucchini

500g onion, peeled

70g salt

70g arrowroot

10g turmeric

10g mustard powder

10g curry powder

5g mild paprika

5g ground ginger

150ml vinegar, plus 570ml vinegar

320g brown sugar

Method

Step one. Dice or grate the zucchini and finely chop the onion. Combine the zucchini and onion in a non-corrosive container that fits in the fridge.

Step two. Sprinkle with salt and cover with cold tap water. Leave overnight in the fridge.

Step three. The next day, drain the mixture well.

Step four. In a separate bowl, combine the arrowroot with the spices. Add the 150ml vinegar and mix to form a paste.

Step five. Place the vinegar in a large saucepan with the brown sugar. Over medium heat, stir until the sugar has dissolved. Increase the heat and bring to a boil.

Step six. Add the zucchini and onion and cook for 10 minutes. After 10 minutes, taste a spoonful to check that the onion is cooked. If the onion is not cooked, simmer for a further five minutes.

Step seven. Add arrowroot paste to the zucchini and simmer for a further 10 minutes. You will have to keep an eye on it, stirring occasionally, to prevent the relish from sticking and burning.

Step eight. Bottle and seal.

Makes approximately 12 x 250ml jars.

If you haven’t noticed yet, when you subscribe online to The Riv and other McPherson Media Group publications, you'll find a video of curried zucchini relish to follow along with.

You will have to watch the video to find out my hint on what to do with a jar of your curried zucchini relish that is extra tasty.

Enjoy

– Jaci

Do you have a favourite zucchini recipe? Share your favourite zucchini recipes with Jaci, so she has more things to cook with zucchini, at jaci.hicken@mmg.com.au

Southern Riverina News Google News Panels

Tuesday, 28th July 2026

Your Afternoon Headlines

Select Stories

Publish Panels