Tested till perfect Quick Zucchini Relish
Quick Zucchini Relish
Photography by Jeff Coulson/TC Media

Quick Zucchini Relish

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.

By Rheanna Kish and The Test Kitchen

Source: Canadian Living Magazine: July 2013

Recipe5 out of 5 based on 8 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 25 minutes
  • Total time 30 minutes
  • Portion size 2 cups


  • 2 tsp 2tspvegetable oil
  • 1 1small onion, finely diced
  • 1/2 tsp 1/2tspyellow mustard seeds
  • 1/2 tsp 1/2tspground ginger
  • 1/4 tsp 1/4tspturmeric
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 pinch 1pinchhot pepper flakes
  • 2 2zucchinizucchinis, (about 12 oz/340 g), finely diced
  • 1/2 1/2sweet red peppersweet red peppers, finely diced
  • 3 tbsp 3tbspcider vinegar
  • 1 tbsp 1tbsppacked brown sugar
  • 2 tsp 2tspcornstarch
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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 Information Per 1 tbsp: about

cal 8 pro 0 total fat 0 sat. fat 0g
carb 1g dietaryfibre 0 sugar 1g chol 0mg
sodium 19mg potassium 32mg

% RDI:

iron 1 vit A 2 vit C 7 folate 1
This recipe is featured on Your seasonal food guide: Zucchini
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