Sweetcorn relish.

[SarahJane]

I am having a mad spurge on making chutneys, pickling etc and on my search for recipes I found this one, which is very easy and lasts 12 months.

Ingredients:
1 green pepper, seeded and finely chopped
1 red pepper, seeded and finely chopped
45 ounces corn kernels
1 tablespoon yellow mustard seeds, crushed
2 teaspoons celery seeds, crushed
1 large onion, finely chopped
2 1/2 cups white-wine or cider vinegar
2 tablespoons mustard powder
1 cup firmly packed soft brown sugar
1 teaspoon ground turmeric
1 teaspoon salt
2 tablespoons cornflour (cornstarch)
2 tablespoons water




Directions:

Place all the ingredients, except the cornflour and water, in a large pan. Stir over low heat for 5 minutes, or until all the sugar has dissolved. Simmer for 50 minutes, stirring frequently. In a small bowl, combine the cornflour with the water. Add to the pan and cook, stirring, for 2-3 minutes, or until the mixture boils and thickens. Spoon immediately into clean, warm jars. Use a skewer to remove air bubbles and seal. Turn the jars upside down for 2 minutes, then invert and leave to cool. Label and date. Leave for 1 month before opening to allow the flavours to develop. Store in a cool, dark place for up to 12 months. Refrigerate after opening


I thought that I might give this one a go at the weekend.

[Shirley]

Now that is one of my favourite relishes! Thanks for posting that one... will need to use canned corn as we've not grown any, but will still give it a whirl.

[SarahJane]

I have made it with canned corn aswell as fresh and it is still very nice.