My Sugar-Free Zucchini relish is carb free so is ideal for anyone watching their carb intake but still wanting a snack which doesn’t feel like diet food. 

One of my favourite snacks is crackers loaded with delicious relishes, pickles or chutneys, but unfortunately they’re usually made with lots of sugar, preservatives and/or colours. This is a shame particularly with relishes as they’re so close to being healthy with all those veggies, but the sugar and additives just kind of ruin that. 

I wanted to make a healthy relish with no sugar but still the same great flavours, so I made a zucchini relish using sweetener instead of sugar. I was unsure how well this would work as sugar helps to set and thicken relishes and sweetener acts quite different from sugar. The result is a bit less “jammy” than what you’re probably used to in a pickle or a relish, and it does take a while to cook down to a good consistency (about an hour), but it definitely still passes as a relish. It’s spreadable, spoonable, dippable and really tasty. I added chilies to this recipe so it has a nice little kick to it, but if you don’t like spice just leave the chilies out. I also added mustard powder, mustard seeds and turmeric so this sugar-free zucchini relish still has lots of familiar relishy flavours. 

How do I make Sugar-Free Zucchini Relish?

Step One – Prepare the veggies. You’ll need to dice them so they’re a nice relish size – ideally a size which allows you to get multiple pieces and veggies onto one spoonful, something which feels right for dipping. I cut my zucchini into about ½ cm pieces and my onion slightly bigger to allow for some texture and then I halved and sliced the chilies.

Step Two – Soak the veggies. Fill a large bowl with water and 2 tbsp. salt, stir then leave to soak for at least 3 hours, or overnight. When you’re ready to make the relish, drain the water off and rinse well.

Step Three – Make the relish. Put the veggies into a large pot along with the remaining ingredients (water, vinegar, sweetener, mustard powder and seeds, turmeric) then bring to the boil. Cook for about 1 hour until there is almost no liquid left in the pot.

Step Four – Store. Sterilise jars – I needed 3x 300g jars. If you don’t know how to sterilise jars, see this handy guide. I personally prefer to put my jars in the oven and the lids in a pot or saucepan with boiling water. 

Once the jars are sterilised, spoon or pour the relish evenly between them then put the lids on. (carefully as the jars will be hot)

What do I eat my Sugar-Free Zucchini Relish with?

The great thing about relishes is they are super versatile.

This zucchini relish goes great on my Seed Crackers, or any crackers for that matter, some nice crusty bread, with fritters, or even on vegan hotdogs or burgers. 

Jars of relish also make really nice homemade gifts!

What kitchen tools do I need?

Good vegetable knife

Chopping board

Large bowl

Measuring spoons

Measuring cups

Large pot

Glass jars

How should I Store my Relish?

Make sure you store your relish in sterilised glass jars. I needed 3x 300g jars with the relish pressed in. Once the relish is in the jars, store them in a cool, dark cupboard, they should last for 12 months. Once opened, store in the refrigerator and eat within a few months.