Ketchup aux zucchinis
My grandma’s recipe ‘zucchini ketchup’

A “must have” for every fridge, an irresistible sweet and sour homemade canned zucchini relish that goes perfectly with hot dogs, cheeses, meats and much more.  This is my grandma’s recipe which she calle

Zucchini Relish is so simple to make and quite frankly it’s a “must” to accompany any type of meat, burgers, cheeses or hot dogs! Relishes are a religion where I’m from, people make their own homemade versions once a year and sous-vide them before winter comes, to make reserves for the cold months to come. If you open the fridge of a Canadian, the chances are, you’ll see a version of an homemade relish or two in there. There are some more popular than others, like the beloved “ketchup aux fruits” (fruits relish) which is basically a mix of onion, pepper, apples and pears.

This recipe is from ages ago, a typical handwritten recipe my grandma left me, which she probably learned from her own mom, etc… Where I grew up, Quebec, the French speaking province of Canada, they call this ‘Ketchup aux Zucchinis‘ or‘Ketchup aux courgettes‘ because of its sweet and sour taste but the correct term should be “relish” which is a marinated, then cooked veggie mix.

Ketchup aux zucchinis

Origins

To make a long story short, the origin of this type of “chutney” is coming from far far away in India. Then the Indians brought it over to the British where they started to make the “pickled fruits” chutneys to preserve the autumnal fruits throughout winter and from there got introduced in Canada, being back in the days a British colony. From India to Canada the product changed quite a bit and fruits got swapped for veggies, some spices got lost along the way and the condiment changed it’s name to ‘relish’.

Ketchup aux zucchinis

The technique

Some people shreds their whole veggies with the help of a food processor or cheese grater to save some time but like my grandma, I’m doing it the traditional way, by hand (brunoise cut). It also looks more appealing with mini cubes. If you feel lazy though, go ahead and make it with the food processor. As for the rest of the technique, it’s quite simple, just check the video below.

The base of the ingredients are usually similar from recipe to recipe… what changes the most is the set of spices used. Some people like it “ultra” spiced up with loads of aromatics and others are more subtile. Some recipes will had celery seeds or nutmeg others mustard grains or powder, but pretty much all of them use turmeric powder. I believe it’s a nice “wink” to its Indian origin. Turmeric doesn’t taste much, it’s mainly used for its color, plus it got plenty of health benefits. I personally use saline herbs called “salicorn” to flavor my relish but I know it’s a hard one to find for most… instead, simply use a “popular” aromatic for this particular condiment: celery seeds.

So let’s get this homemade zucchini relish going!


Zucchini Relish

Makes 2 (500ml) jars | Difficulty: easy | Preparation: 2 hours to a night (precooking) + 30 minutes (cooking)

Ingredients
  • zucchini relish courgette2 cups of zucchinis (2 big zucchinis – 3 medium – 4 small) peeled and cut into small dices
  • 1 onion cut into small dices
  • 1/2 red bell peppers cut into small dices
  • 1/2 green bell pepper cut into small dices *can substitute for red bell pepper
  • 500ml (2 cups) of white wine vinegar 
  • 450g (2 cups) white sugar
  • 1 tbsp of turmeric powder
  • 1 tbsp of saline herbs (salicorn) or celery seeds
  • pepper
  • 1 tbsp of big grain salt
  • 1 tbsp of cornstarch (mixed in 50ml of cold water)
Directions
  1. Cut the onion and zucchini into small dices, add to a strainer inserted over a bowl with the big grain salt
  2. Add weight on the veggies and let in the fridge for a minimum of 2 hours up to a night
  3. Once ready, drain the residual water collected in the bowl
  4. Cut the bell peppers into small dices
  5. Add to the veggie mix with the turmeric powder, saline herbs (or celery seeds), sugar, vinegar and pepper
  6. Add the mix to a pot and bring to a simmer
  7. Cook for 30 minute, low heat
  8. 5 minutes before the end of cooking, add the cornstarch mix
  9. Add to mason jars and sous-vide them (sterilized:6 months) (unsterilized pots: 1 month in the fridge)

Enjoy!

zucchini relish courgette

24 Comments

  1. My grandmother made relishes, too. They’re such a great way to jazz up a simple meal! I haven’t had zucchini relish in ages, and now I want some!

  2. Well I am not much of a “canner” per say. My mom always had the fruit cellar stocked with jars of homemade goodness. Now this recipe is something I know I could make….and it sure sounds delicious too. Printed for a later date. What a great way to use zucchini too.

  3. Miam miam! C’est tellement bon du ketchup/relish maison! Quand j’étais plus jeune, je refusais d’en manger, c’est seulement dans les dernières années que j’en ai goûté dans une cabane à sucre bio avec de la tourtière et c’était tellement délicieux que je leur en ai acheter pleins de bouteilles et on en mets sur nos hamburgers et hot dogs. hihi

    • ils doivent bien fait leur ketchup de zucchini avec du bon sirop d’érable! Ca doit être follement bon! Mmm

  4. I never thought there could be zucchini relish but this looks so delicious. I will try this 🙂

  5. I took a class once on making relishes and loved what we made. This looks like it would be tasty and I might need to make it.

  6. What a great way to make use of all of those beautiful summer zucchini! I’m a relish fiend, so I will definitely try to make this before fall kicks in.

  7. I think my family would really love this stuff. They are gaga for relish and this will be a different take on it.

  8. Oh this sounds like a great way to use up zucchini during the summer months and then enjoy it during the winter months when they are no longer in season.

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