Sugar Free Zucchini Relish

Sugar Free Zucchini Relish

Sugar Free Zucchini Relish

Sugar Free Zucchini Relish means you still get to enjoy fabulous condiments like this if you are trying to avoid carbs and sugar. The flavours in this relish are just as good as any regular relishes that are full of sugar. While I wouldn’t store it for as long as a sugar laden relish, it will easily last 2 weeks in the fridge it freezes really well.


While I diced the zucchini for the photo that is featured, you can also grate it for a finer textured relish. The recipe also gives you the option of adding finely diced red pepper/capsicum. The flavour tastes brilliant without adding pepper/capsicum, so only add it if you have some on hand or want to try a variation of this recipe.


The best thing about zucchini is that it is readily available and is also very cheap to buy in the stores. Here in Australia at the moment if you grow them you probably have them coming out your ears. This recipe is the perfect way to use that glut of zucchini. If you make any additional relish, it will also freeze for up to 12 months and defrosts beautifully.


This relish tastes fabulous served on low carb salads and sandwiches. If you are after a low carb snack, serve topped on a seed cracker with a slice of cheese- it tastes delicious! Use it on top of quiches, burgers, chicken, meat or fish for a delicious accompaniment. It is also great on a cheese board.

For another relish recipe, that is also sugar free you should check out this recipe for Sugar Free Tomato Chutney. As with this recipe, anyone who tries it will never guess that it is low carb or sugar free.



Sugar Free Zucchini Relish

Sugar Free Zucchini Relish

Prep Time: 1 hour
Course: Sauces, Jams and Condiments
Cuisine: Australian, Diabetic, Gluten Free, Keto, Low Carb, South African, Sugar Free
Keywords: alowcarblowsugarlifestyle, home made pickles, home made relish, keto relish, ketohh, low carb relish, pickles, zucchini, zucchini pickles, zucchini relish
Servings: 15 serves


  • 2 very large zucchini about 700 grams/24 oz finely diced or grated
  • 2 medium onions finely diced
  • cups white vinegar
  • cup monk fruit blend or alternative sweetener
  • 2 teaspoons mustard powder
  • 2 teaspoons mustard seed
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt
  • 1 teaspoon curry powder
  • 1 red capsicum/pepper finely diced or grated optional- not featured in pictured recipe


  • Combine all of the ingredients in a medium saucepan. Bring to the boil then turn down to a gentle simmer.
  • Simmer on the stove top for about 45 minutes. Allow to cool before storing in a sealed jar.
  • Recipe will last for up to 2 weeks in the fridge. It can also be frozen for up to 12 months.

Nutritional Information

Serving: 1Serve | Calories: 31kcal | Carbohydrates: 3.1g | Protein: 0.8g | Fat: 3g | Fiber: 0.9g
Note that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.
If you liked this recipe, let us know what you think!Mention @alowcarblowsugarlifestyle or tag #ketohh
Do you want to receive more recipes like this one? Subscribe to our newsletter now!