Spicy Sweetcorn Relish

 

Ingredients:  Makes about 3-4 average jam jars                         

500g tinned Sweetcorn                                                             1 level tbsp salt

1 large onion                                                                             1 level tbsp mustard

1 red and 1 green bell pepper, finely chopped                         3 tsps yellow mustard seeds

1 clove garlic, finely chopped                                                    1 level tsp turmeric

1 red or green chilli, finely chopped                                          1 level tsp curry powder

500ml white vinegar                                                                  A few grinds black pepper

About 1 tbsp cornflour mixed in a little water                          250g sugar

Method:

Rinse the sweetcorn under running water and allow to drain.

Mix together the vinegar and sugar in a large saucepan and place over a low heat until the sugar begins to dissolve, then turn up the heat so it starts to boil.

Add the sweetcorn to the pan along with the rest of the ingredients (except the cornflour, mustard, salt and pepper). Simmer the mixture for about 15 minutes, stirring regularly.

Add the cornflour mix along with the mustard, salt and pepper, stirring well.

Continue simmering the mixture until it's nice and thick (should take no longer than 4-5 mins)

Pour into sterilized jars and seal tightly. Store in a cool dark place for 4 weeks. It will keep for at least 4 months if unopened.