In summer I make all of the above plus Zucchini Relish to store for later. Recipe as follows: Zucchini Relish Combine 500g zucchini (sliced into circles), 2 sticks chopped celery (don't always use), 2 diced onions, 1 chopped pepper (green or red), Cover above with cold water & stir in 1/4cup salt. Stand overnight. Drain and rinse next day, then add: 1kg chopped tomatoes and 1 1/2cups white vinegar (often use malt vinegar). Bring to boil. Cover and simmer for 10mins then add 2 cups castor sugar and stir till mixed. Blend together 2tblspn cornflour, 1/4cup water, 3tblspn mustard and 2tblspn curry powder. Mix into zucchini/tomatoe mixture and bring to the boil. Simmer 5mins. Bottle while hot. Alter the curry/mustard measurements to suit. Sometimes I don't put in so much sugar, really depends on your taste buds. I make this recipe every year and is yummy to put into casseroles, stir fries, base of a pizza etc in the winter.
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