Wash and dice your Zucchini and Onion into small cubes. Place in an airtight container and sprinkle with salt. Mix in well, place on the lid, and add to the refrigerator for 12-24 hours to release the water.

Remove the Zucchini and onion mix from the fridge and strain off the excess liquid.

In a saucepan add the Vinegar, Sugar, Tumeric, Chilli, and Mustard Seeds. Bring to a simmer and stir for 2 minutes. Then add the Zucchini.

Allow to cook down slightly for 15-20 minutes, stirring regularly.

Remove a TBSP or so of the liquid and mix with the cornflour to make a paste. Return this back into the saucepan to thicken the Relish.

Sterilize your jars by either running through a hot dishwasher or in the oven at 110degrees for 15minutes. Sterilize the lids in boiling water.

Pour your zucchini mix into the hot jars and secure the lid. Place the jars upside down to cool. This helps them seal. Once the jars have cooled down, place them in the refrigerator. Enjoy!!

For long-term storage only cook the zucchini mix for 10minutes then add to jars. Process the jars in a boiling water bath for 10minutes.