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Sweetcorn relish

Name: Sweetcorn relish
Yield: 3 x 250ml jars
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

makes 3 x 250ml jars

Babiche Martens

Amanda Laird

Food writer

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

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

Place the mustard and cumin seeds in a small pan then toast for a few minutes to release the flavours.
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.
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.