Green Apricot Relish
This green apricot relish recipe is a fabulous way to make use of all those green unripe apricots that fall off the tree before they have had a chance to ripen, and zucchinis which are also in abundance at this time off the year. It has an apricot-y taste that brings a light fruitiness that balances the sharp tanginess. It is wonderful spread on your favourite bread or cracker. Using Wild's Ezy-sauce to add the acid and spices, it is a cinch to make and I adore this green apricot relish with a slice of creamy sharp tasty cheese on top of dense seedy bread.
Equipment
- 1 heavy bottom pot a heavy bottomed pot will allow you to let the relish simmer without the worry that the relish may burn.
Ingredients
- 860 grams green apricots slightly yellowed, but still tart and firm.
- 300 grams white or brown onions.
- 35 grams salt
- 412 grams sugar
- ⅓ bottle Wild's Ezy-Sauce
- 4 large zucchinis grated
Instructions
- Roughly chop zucchini and onions and place in large bowl.
- Sprinkle the chopped zucchini and onions with sugar and salt and stir through. Cover and leave to sit for 12 to 24 hours in the refrigerator.
- Deseed green apricots and roughly chop into thick wedges or slices, keep separate to add to the pot later.
- Pour vegetable, sugar and salt mixture into a heavy based pot. Add Ezy-Sauce to the pot and simmer on low heat for 2 hours stirring occasionally. After 1.5 hours add the chopped green apricots and cook for a further 30 minutes.
- Carefully ladle hot mixture into clean sterilised jars, place sterilised lids on, close tightly and allow to cool before storing.
Notes
This green apricot relish is delicious eaten with tangy cheddar or tasty cheese, served on top of seedy bread or crackers. Place a pretty ribbon around the lid and this green apricot relish makes a wonderful homemade gift.
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