Follow Karen's fantastic recipes @alowcarblowsugarlifestyle

This is as good as any sugar laden relish recipe you have ever had. It’s really easy to make and uses zucchinis which are always cheap to buy (and easy to grow as well).

With hints of mustard, turmeric and a slightly sweet curry base, this recipe is a keeper.

All of our friends with veggie gardens have an abundance of zucchini at the moment, so this is a fabulous recipe to use up your excess.

Feel free to use any of our sweeteners in this recipe but we recommend Naturally Sweet Monk Fruit Blend. It will store for about 2 weeks in the fridge but also freezes really well.


  • 2 very large zucchini about 700 grams/24 oz finely diced or grated
  • 2 medium onions finely diced
  • 1½ cups white vinegar
  • ⅔ cup Naturally Sweet Monk Fruit Blend 
  • 2 teaspoons mustard powder
  • 2 teaspoons mustard seed
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt
  • 1 teaspoon curry powder
  • 1 red capsicum/pepper finely diced or grated optional- not featured in pictured recipe


  • Combine all of the ingredients in a medium saucepan. Bring to the boil then turn down to a gentle simmer.
  • Simmer on the stove top for about 45 minutes. Allow to cool before storing in a sealed jar.
  • Recipe will last for up to 2 weeks in the fridge. It can also be frozen for up to 12 months.

Nutritional Information

Serving: 1Serve | Calories: 31kcal | Carbohydrates: 3.1g | Protein: 0.8g | Fat: 3g | Fiber: 0.9gNote that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.