Courgette chow-chow relish

Ingredients

• ½ small white cabbage
• 2 large or 3 small courgettes
• 1 large onion
• 1 large green pepper
• 1 large stalk of celery
• 550ml white wine vinegar
• 1 tbsp mustard seeds
• 2 tsp nigella seeds
• 1 tsp turmeric powder
• 1 tsp cinnamon powder
• 2 tsp red chilli flakes
• 50g caster sugar

Method

Place the white cabbage into a food processor, then pulse until you have fine pieces. Empty into a bowl, sprinkle over 1 tsp fine sea salt, then leave for 10 mins

Meanwhile add the courgettes, onion, green pepper and celery to the food processor. Again, pulse into fine pieces – but not a puree.

Empty the salted cabbage into a sieve then use your hands or a spoon to squeeze out as much liquid as possible. Empty the squeezed-out cabbage into a large bowl, then add the courgette and onion mix. Mix well so everything is evenly combined.

In a large saucepan add the white wine vinegar, mustard seeds, nigella seeds, turmeric powder, cinnamon powder, chilli flakes, caster sugar and 1 tbsp fine sea salt. Bring up to a boil.

Add the vegetables to the pan, mix well, then cook over a high heat for 20 mins, stirring continuously so it doesn’t catch. By this stage, most of the liquid should have been absorbed and evaporated – if not, continue to cook for another 5 mins. Empty into sterilised jars, cover with a lid and leave to cool completely, then refrigerate for 24 hours to let the flavours mature.

Enjoy with burgers, grilled meats, salads, cheese or a picnic platter. Keeps for up to three months. Refrigerate once opened.

Image: Dan Hull