Sweetcorn relish

Babiche Martens

This relish keep for six months unopened, three months opened and refrigerated.

Ingredients

1 tsp	Yellow mustard seeds
1 tsp	Cumin seeds
4 cups	Corn kernels, cut from the cob (Main)
1 stalk	Celery, finely diced
2 cups	Onions, finely diced
1	Green capsicum, diced
1	Red capsicum, diced
2 cups	Cider vinegar
1 cup	White sugar
2 tsp	Salt
1 ½ tsp	Mustard powder
½ tsp	Turmeric
4 tsp	Cornflour
1 drizzle	Water, cold

Directions

1. Place the mustard and cumin seeds in a small pan then toast for a few minutes to release the flavours.
2. Now put the seeds in a large pot or preserving pan with the corn, celery, onion, capsicums, vinegar, sugar and salt. Bring to a boil while stirring to dissolve the sugar, then reduce the heat to a simmer and cook for 20 minutes.
3. Mix the mustard powder, turmeric and cornflour with enough water to make a slurry paste. Add to the vegetables and stir, then simmer for a further 5 minutes. Spoon into sterilised jars and seal.