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Fresh Zucchini Relish Recipe Easy Homemade Sweet Peppers Turmeric

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A crunchy, vibrant relish featuring fresh zucchini, sweet peppers, and turmeric that adds a fresh, textured pop to grilled meats, sandwiches, and creamy dishes.

Ingredients

Scale
  • 3 medium fresh zucchinis, diced into 1/4-inch cubes
  • 2 large sweet bell peppers (red, yellow, or orange), diced to match zucchini size
  • 1 small red onion, finely chopped
  • 2 cloves fresh garlic, minced
  • 1/4 cup apple cider vinegar (60 ml)
  • 1 teaspoon turmeric powder
  • 1 teaspoon mustard seeds, lightly toasted
  • 2 tablespoons brown sugar
  • 1 teaspoon sea salt, or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh parsley or cilantro (optional)

Instructions

  1. Wash the zucchinis and bell peppers thoroughly. Dice the zucchini into roughly 1/4-inch (0.6 cm) cubes, making sure to keep pieces uniform for even texture. Similarly, dice the sweet peppers to match the zucchini size. Finely chop the red onion and mince the garlic cloves. This prep should take about 10-15 minutes.
  2. Heat a small dry skillet over medium heat. Add the mustard seeds and toast them for 1-2 minutes, shaking the pan frequently until they pop and release aroma. Remove from heat and set aside.
  3. In the same skillet (wipe clean if needed), warm the olive oil over low heat. Stir in the turmeric powder and minced garlic, cooking gently for about 30 seconds until fragrant but not browned. Remove from heat and let it cool slightly (about 2 minutes).
  4. In a large mixing bowl, add the diced zucchini, sweet peppers, chopped onion, toasted mustard seeds, and brown sugar. Pour in the apple cider vinegar, warm turmeric-garlic oil, salt, and black pepper. Toss everything together gently but thoroughly, ensuring the dressing coats every piece. This step takes about 5 minutes.
  5. Transfer the relish to a glass jar or airtight container. Refrigerate for at least 1 hour before serving to let the flavors meld and the zucchini soften slightly but stay crunchy. For best texture, marinate 4 hours or overnight.
  6. Just before serving, stir in chopped parsley or cilantro for a fresh pop of color and flavor (optional).
  7. Spoon the relish over grilled meats, sandwiches, or as a topping for creamy dishes and enjoy.

Notes

Toast mustard seeds carefully to unlock aroma and flavor. Use fresh turmeric powder for best color and taste. Marinate at least 1 hour, preferably longer, but consume within 4 days for best texture. Drain excess liquid before serving if needed to avoid sogginess. Substitute apple cider vinegar with white wine vinegar or lemon juice if desired. Brown sugar can be replaced with honey or maple syrup for sugar-free option.

Nutrition

Keywords: zucchini relish, fresh relish, sweet peppers, turmeric, homemade relish, summer relish, easy relish recipe, gluten-free relish, vegan relish

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