Sweetcorn & Pepper Relish

Ingredients

4 fresh Corn cobs

2 red peppers finely chopped

2 celery sticks finely chopped

1 red chilli deseeded and finely chopped

2 shallots diced

450 milliliters tarragon or white wine vinegar

225 grams (8 oz) granulated sugar

2 teaspoons sea salt

2 teaspoons mustard powder (or seeds)

2 teaspoons ground corriander (or seeds)

1/2 teaspoon ground turmeric

Preparation

Fresh Corn Cobs are now in season. A really good way to use them up is in a sweetcorn relish. This recipe makes approx 1KG and the relish will hold for 3+ months and it goes well with burgers, BBQ food, cold meats and cheese. You can spice it up more by increasing the quantity of chilli or mustard. You will also get a more fragrant relish if you use fresh turmeric and ground your own corriander & mustard seeds

All fruit and vegetables are available locally and I would recommend Shortis Wongs in John street for any spices that you don’t have at home.

Using a knife cut the kernels from the fresh cob.

In a pot of boiling water, cook the kernels for 2 minutes. Then strain and run under cold water.

Warm a large heavy based saucepan and add all ingredients except for the sugar.

Bring to the boil and stir in the sugar slowly.

Turn down to a simmer and stir frequently for 15-20 minutes or until the liquid has thickened and there should be only a little liquid remaining. The relish should be wetter than chutney and a spoonable consistency.

Pull a wooden spoon across the base of the pot to check.

Taste and add more salt if necessary

Fill into warm sterilized jars and seal.

Store in a cool dark place and refrigerate after opening.