David Herbert’s zucchini chutney and tomato and fennel relish

It’s time to cook up late-summer veg to enjoy throughout the yea

Zucchini chutney. Picture: Guy Bailey

It’s time to cook up late-summer veg to enjoy throughout the year. This chunky zucchini chutney is great with cheese, terrines or sausages; the tomato and fennel relish is perfect with hamburgers, sausages and grilled meats.

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Zucchini chutney

1kg firm zucchini, quartered lengthways, cut into 1cm dice
4 large red onions, diced
3 garlic cloves, crushed
6cm piece ginger, peeled, grated
2 teaspoons black mustard seeds
1 tablespoon coarsely ground coriander seeds
500ml cider vinegar
200g golden sultanas
350g white granulated sugar
1 tablespoon salt
3 tablespoons thyme leaves

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Combine zucchini, onions, garlic, ginger, mustard seeds, coriander seeds, vinegar and sultanas in a large saucepan or preserving pan. Bring mixture to the boil, reduce heat to medium; simmer gently for 10-15 minutes, until vegetables begin to soften. Add sugar and salt; continue to simmer for about 15 minutes until most of the liquid has evaporated. Add thyme; simmer for 2-3 minutes, or until chutney has reached desired consistency. Put into hot sterilised jars; store in a cool, dark cupboard for at least a couple of weeks before using. Will keep for up to 1 year. Makes about 6 cups

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Tomato & fennel relish

2 tablespoons olive oil
1 red onion, finely diced
2 garlic cloves, crushed
6cm piece ginger, peeled, grated
½ teaspoon crushed dried chillies
500g ripe tomatoes, diced
3 tablespoons red (or white) wine vinegar
1 teaspoon fennel seeds
3 tablespoons brown sugar
3 tablespoons freshly chopped basil

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Heat oil in a deep frying pan over low heat. Add onion, garlic, ginger and chilli; cook for 10 minutes, stirring occasionally. Add tomatoes, vinegar, fennel seeds and sugar; season well with salt and pepper. Increase heat to medium; cook for 5-7 minutes, stirring regularly, until tomatoes have broken down and sauce has thickened. It should leave a clear trail if you draw a spoon through it along the bottom of the pan. Remove from heat and stir through basil. Spoon into sterilised jars while hot (if not eating on same day) or leave to cool before serving. Will keep for one month in the fridge. Makes about 3 cups