Demonstrated at the 2011 Melbourne Food and Wine Festival.
Place the zucchini, onions and capsicum in a bowl, add the salt and mix well. Leave to stand for 3 hours, then drain well.
Place the vinegar, mustard and turmeric in a large saucepan with the sugar.
Bring to the boil, stirring, and boil for 25 minutes.
Mix the cornflour to a paste with the extra vinegar and stir through. Cook 2 or 3 minutes more.
Spoon into warm sterilised bottles and seal immediately.
Store in a cool, dry dark place for up to 2 years.
Makes approx. 1.5 litres
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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