Zucchini and Coriander Relish

    12 hours 25 minutes

    A great way to use up all that zucchini in your garden. Perfect for livening up those veggie burgers!

    12 people made this

    Serves: 6 

    • 3 cups grated zucchini
    • 1/3 cup chopped fresh coriander
    • 1/4 cup fresh lime juice
    • 3 tablespoons (60ml) vegetable oil
    • 1 teaspoon salt
    • 1/2 teaspoon white sugar

    Preparation:20min  ›  Cook:5min  ›  Extra time:12hours pickling  ›  Ready in:12hours25min 

    1. In a medium bowl, mix together grated zucchini, coriander, lime juice, oil, salt and sugar. Pack into a jar or resealable container and refrigerate overnight before serving.

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    Reviews in English (8)


    Very, Very Tasty!! I'm surprised that no one else has rated or reviewed this recipe yet. Instead of grating the zucchini which would produce a soggy glob, I used the multi-holed shredder side of my 4 sided grater--worked perfectly. I then followed the ingredients and directions as given. I packed it tightly into a 1 pint wide mouth mason jar--with only a slight bit not fitting--and then refrigerated it overnight. Today, for lunch, I grilled a burger and used some of the relish on it. Absolutely delicious. I am already thinking of other ways that I can incorporate this great flavor and texture into other dishes. Thanks much, Sara, for publishing this recipe.  -  18 Aug 2003  (Review from Allrecipes USA and Canada)


    I made this relish yesterday, and tasted it today. I am not familiar with canning or making my own relish, having never done it before, so I gave this the benefit of the doubt by giving it two stars. This was not good at all, it just tasted like lime juice with a bit of cilantro. Will not make it again.  -  10 Oct 2003  (Review from Allrecipes USA and Canada)


    I made this yesterday but I let the zucchini rest prior to makeing to rid it of most of the water. I kicked it up a notch bu adding red and green peppers diced along with thinly sliced red onion. It added colour as well as enhanced the taste. I sampled this AM to ensure it was OK to serve for a BBQ this evening and for me it is a go Hopefully all will enjoy. Don't be afraid the enhance recipes It is amazing what you come up with  -  01 Aug 2009  (Review from Allrecipes USA and Canada)