( MAKES 3 x 250ml jars )
Photo by Babiche Martens
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|
|1 stalk||Celery, finely diced|
|2 cups||Onions, finely diced|
|1||Red capsicum, diced|
|1||Green capsicum, diced|
|2 cups||Cider vinegar|
|1 cup||White sugar|
|1½ tsp||Mustard powder|
|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.