Spicy Sweetcorn Relish
Added by Allora Andiamo | Sat 05 Sep 2009 @ 08:38
Before you start, prepare the sterilized jars and lids. I usually boil my lids for 10minutes and place the washed (still wet) jars in a preheated oven (170 celsius) for 20mins. Whilst they\'re in the oven, prepare the relish. Use sterilized tongs to handle the jars and lids once they\'ve been sterilized.
Makes about 3 -4 average jam jars
500g tinned sweetcorn
1 large onion, finely chopped
1 red bell pepper + 1 green bell pepper, finely chopped
1 clove of garlic, finely chopped
1 red or green chilli, finely sliced
500ml white vinegar
1 level tbsp of salt
1 level tbsp of mustard
3 tsps of yellow mustard seeds
1 level tsp of turmeric
1 level tsp of curry powder
A few grinds of black pepper
about 1 tbsp of cornflour mixed with a little water
1. Rinse the sweetcorn under running water and allow to drain.
2. Mix together the vinegar and sugar in a large saucepan and place over a low heat till the sugar begins to dissolve, then turn up the heat so it starts to boil.
3. Add the sweetcorn to the pan along with the rest of the ingredients ( except the cornflour, mustard and salt). Simmer the mixture for about 15 mins, stirring it regularly.
4. Add the cornflour mixture along with the mustard,salt and a few grinds of black pepper, stirring well.
5. Continue simmering the mixture till its nice and thick (should take no longer than 4-5 mins).
6. Pour the mixture into sterilized jars and seal tightly.
7. Place in a cool, dark place for 4 weeks. It will keep for at least 4 months (unopened).