Corn and Mustard Seed Relish Recipes

Ingredients :

1 large onion, chopped

500 ml white wine vinegar

100 g caster sugar

1 tbsp curry powder

1 tsp ground turmeric

2 tsp yellow mustard seeds

2 tbsp grated fresh ginger

2 x 440 g canned sweet corn

kernels, drained

1 carrot, finely chopped

2 stalks celery, chopped

1 red pepper, chopped

2 tbsp corn flour blended with 125 ml water

freshly ground black pepper

Method :

Place onion in a small saucepan and pour over enough water just to cover.
Bring to the boil, then remove from heat, drain and set aside.
Place vinegar, sugar, curry powder, turmeric, mustard seeds and ginger in a large saucepan and bring to the boil.
Reduce heat and simmer for 3-4 minutes.
Stir in sweet corn kernels, carrot, celery, red pepper and onion and bring back to the boil.
Reduce heat and simmer for 15 minutes.
Stir in cornflour mixture and cook over a medium heat, stirring constantly, for 5 minutes or until mixture boils and thickens.
Season to taste with black pepper.
Spoon relish into hot sterilized jars.
Seal and label when cold.
Store in cool dark place until required.

Makes 3 x 250 g

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