Zucchini Relish

Preparation: 15 minutes plus over night

Cooking: 35 minutes

Serves 6

500 g zucchini, chopped

1 red chilli, sliced

1 green chilli, sliced

2 stalks celery, chopped

2 brown onions, chopped

¼ cup salt

1 ½ cups white vinegar

2 cups sugar

2 tblspn plain flour

1 tblspn powdered mustard

1 tblspn curry powder

1 tblspn turmeric

½ cup water

Place chopped vegetables in a large bowl. Cover with cold water. Stir in salt. Leave overnight in refrigerator. Drain and rinse. Transfer vegetables to a large, deep saucepan. Add vinegar. Bring to boil. Boil until vegetables are tender. Add sugar. Stir until dissolved. Mix together flour, mustard, curry powder, turmeric and water. Add to vegetable mixture. Boil

for a further 5 minutes. Cool slightly. Transfer zucchini relish to clean, sterilised jars. Seal with clean, sterilised lids. Store in refrigerator when opened.