Sweetcorn relish
5/3/2010
Serves 3
Ingredients
| 1 tsp | Yellow mustard seeds |
| 1 tsp | Cumin seeds |
| 4 cups | Corn kernels, (cut from the cob) |
| 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 |
| 1½ tsp | Mustard powder |
| ½ tsp | Tumeric |
| 4 tsp | Cornflour |
| 1 | Water, (cold) |
Directions
- 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.
Wine Match
Related Recipes
Corncakes, avocado whip and bacon
Coat the corn in olive oil, season and warm through. Divide corn into two thirds and one third. In a liquidiser, place in two...
Corn and chicken noodle soup
Place stock, sliced garlic, grated ginger and soy sauce in a large saucepan. Bring to the boil then simmer for 10 minutes to...
Comments