Amanda Laird: Sweetcorn relish

Sweetcorn relish. Photo / Babiche Martens

Makes approximately 3 x 250 ml jars

Will keep for 6 months unopened, 3 months opened and refrigerated

1 tsp yellow mustard seeds
1 tsp cumin seeds
4 cups corn kernels, cut from the cob
1 stalk of celery, finely diced
2 cups onion, finely diced
1 green capsicum, diced
1 red capsicum, diced
2 cups cider vinegar
1 cup white sugar
2 tsp salt
1 1/2 tsp dry mustard powder
1/2 tsp turmeric
4 tsp cornflour
Cold water

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.