Zucchini Relish

Zucchini relish

Zucchini relish is a sweet and sour, spicy vegetable jam. Such zucchini chutney will be perfect as an addition to meat, burgers and hotdogs. It can also be used as a salsa for nachos. It tastes good added to potato pancakes, BBQ or as a sauce for casseroles. It tastes just like zucchini ketchup.

This homemade zucchini salsa is a great way to use up lots of zucchini from your garden. You can prepare the chutney right away from a double or triple portion.

What to remember while preparing a relish?
Sprinkle the chopped zucchini, peppers and onions with salt and cover thoroughly! It is best to wrap it several times with cling film or use a container with a tight lid. The smell of chopped onion is quite intense and after a few hours the smell of it could penetrate other things that are in the fridge. Store chopped vegetables in the fridge for at least 1 hour, but you can also keep it there overnight. It is important that the vegetables let out as much juice as possible. Thanks to this, the frying time of the relish will be shortened, the vegetables will be firmer and the chutney will have the right consistency. Remember to cut the vegetables into very small cubes. We don’t want to cook zucchini stew but to make “jam” with pieces of vegetables.

Relish with 1 hot pepper comes out quite spicy, if you are not a fan of spicy food, you can add only half a pepper or not add it at all.

What if I don’t have an ingredient?
Fresh hot pepper can be replaced with hot pepper powder or dried chilli flakes. In the recipe I use rice vinegar, but you can replace it with another vinegar, e.g. wine, apple, balsamic or spirit vinegar. However, remember that each of them has its own characteristic aroma. If you do not want to add vinegar, you can add a glass of dry wine and when the alcohol and excess liquid evaporates, add sugar and tomato passata. You can replace the passata with a tablespoon of tomato paste or add 2 chopped tomatoes. Remember, however, that passata and paste have a more intense flavor.

Zucchini relish is perfect for people on vegan, vegetarian, flexitarian, pescatarian and gluten-free diets. The following proportions make 6 150 ml jars full of delicious zucchini relish. I prefer to prepare more small jars, but you can easily use larger jars as well.

Read the step-by-step recipe on how to prepare zucchini relish and watch the video below the recipe.
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Zucchini Relish

Sweet and sour, slightly spicy zucchini chutney. The best addition to meat, cheese and vegetable pancakes. Recipe for homemade zucchini ketchup.
5 from 8 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Refrigerating 1 hour
Total Time 1 hour 35 minutes
Course Preserves
Cuisine American, Italian
Servings 6 150ml jars
Calories 219 kcal

Zucchini Relish Recipe


  • 1 kg zucchini (preferably small)
  • 1 red bell pepper
  • 2 onions (white or red)
  • 3 cloves garlic
  • 1 hot pepper
  • 6 tbsp rice vinegar (can be substituted with wine vinegar, apple cider vinegar, balsamic vinegar or spirit vinegar)
  • ¾ cup sugar
  • 1 tbsp salt
  • black pepper
  • 1 tsp mustard seeds
  • 1 tsp curry powder
  • 1 tsp nutmeg
  • 200 ml tomato passata
  • ½ tsp garam masala
  • 1 tsp basil
  • 1 lime
  • 3 tbsp soy sauce
  • 2 tbsp oil (or olive oil)


  • You can peel the zucchini, but you don't have to. If you are using a large zucchini (one that has soft seed nests and large seeds), remove the seed nests. If you use a small zucchini (about 20 cm long) you do not need to cut out the seed nests. Cut the zucchini, red bell pepper and onion into very small cubes. Transfer the vegetables to a bowl, sprinkle with salt, mix, cover thoroughly and leave in the fridge for at least 1 hour.
    1 kg zucchini, 1 red bell pepper, 2 onions, 1 tbsp salt
  • After 1 hour, take the vegetables out of the fridge. The vegetables should release their juices. Strain the vegetables through a sieve. Pour off the liquid and throw the vegetables into a heated pan with a little bit of oil.
    2 tbsp oil
  • Add finely diced hot pepper (without seeds), garlic (chopped or pressed through a press), soy sauce and spices to the frying vegetables. After about 10 minutes, add tomato passata, juice of 1 lime, vinegar and sugar. Cook for a few more minutes until the vegetables are soft and the consistency of the relish resembles jam. I fry the whole thing for about 20 minutes.
    3 cloves garlic, 1 hot pepper, 6 tbsp rice vinegar, ¾ cup sugar, black pepper, 1 tsp mustard seeds, 1 tsp curry powder, 1 tsp nutmeg, 200 ml tomato passata, ½ tsp garam masala, 1 tsp basil, 1 lime, 3 tbsp soy sauce
  • Hot relish can be put into scalded, hot jars. Thanks to the fact that both the relish and the jars are hot, you will not need to pasteurize them, just close the jars, wait for the relish to cool down and the jars should seal themselves. Prepared this way, sealed relish jars, you can store in a cupboard for a whole year.


Watch how to make homemade zucchini relish in jars step by step video.
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Serving: 100gCalories: 118kcal (6%)Carbohydrates: 22g (7%)Protein: 3g (5%)Fat: 3g (5%)Saturated Fat: 1g (3%)Sodium: 915mg (40%)Potassium: 401mg (11%)Fiber: 2g (9%)Sugar: 18g (20%)Vitamin A: 649IU (13%)Vitamin C: 39mg (48%)Vitamin E: 1mg (7%)Vitamin K: 9µg (9%)Calcium: 31mg (3%)Iron: 1mg (6%)Manganese: 1mg (27%)Magnesium: 29mg (7%)Zinc: 1mg (4%)

Percent Daily Values are based on a 2,000 calorie diet

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