A simple small-batch relish is a good way to turn abundant zucchini into something more creative than the typical side dish. The single-jar yield means you don't have to process it in a boiling water canner – just refrigerate it in an airtight container. Serve the relish with grilled chicken or pork, on grilled burgers or sausages, or even in place of salsa with tortilla chips.
- Portion size 2 servings
- Credits : Canadian Living Magazine: July 2013
Ingredients
Method
In saucepan, heat oil over medium heat; cook onion, mustard seeds, ginger, turmeric, salt, pepper and hot pepper flakes, stirring often, until onion is softened, about 6 minutes.Stir in zucchini, red pepper, vinegar and brown sugar; cook, stirring, for 2 minutes. Stir in 1/2 cup water; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until zucchini is tender, about 10 minutes.
Whisk cornstarch with 1 tbsp water; stir into zucchini mixture. Cook, stirring, until thickened, about 2 minutes.
Pour into airtight container. Let cool completely. (Make-ahead: Cover and refrigerate for up to 2 weeks.)
Nutritional facts Per 1 tbsp: about
- Sodium 19 mg
- Sugars 1 g
- Protein trace
- Calories 8.0
- Total fat trace
- Potassium 32 mg
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 1 g
%RDI
- Iron 1.0
- Folate 1.0
- Vitamin A 2.0
- Vitamin C 7.0
