I call it "Maharaja's pride", a slightly sweet relish with wonderful earthy tones using coriander, tumeric, garam marsala, nutmeg and saffron. I
also roast the red peppers to give it that extra depth of flavour. Here's the recipe, makes 12 jars
25 cups diced zucchini
7 cups diced onion
1/2 cup kosher salt
12 red peppers
4 cups apple cider vinegar
2 tablespoons each coriander, tumeric and garam marsala
1 1/2 tablespoons each nutmeg and mustard powder
2 teaspoons saffron
3 cups sugar
THE FIRST DAY
mix diced zucchini, onions and salt in a large bowl cover in clear film and let sit in refrigerator overnight.
roast red peppers in a 425F oven till skins are blackened turning once halfway through (about 15 min) cover with foil and let sit till cool enough to
handle, remove skin, seeds and any white pith then dice add a little kosher salt and let sit in fridge overnight.
THE SECOND DAY
remove peppers and zucchini/onion mix from fridge and drain in a colander giving a light sqweeze to remove excess water. place into a stock pot and
add the remaining ingredients, bring just up to the boil then reduce heat and simmer for 30 minutes.
*note for experienced canners do not rinse off the salt after draining like you would normally do, this is my trick for not adding salt during cooking
stage and I find the final product is less salty to the taste*
pack in sterile 500ml jars (that's one pint jars for you Americans
) and process in a water bath to seal.
Hope you all enjoy the canning season.
edit on 31-8-2016 by Daavin because: grammar
edit on 31-8-2016 by Daavin because: (no reason given)