Heres "my" method of sweetcorn relish. It makes a lot but its easy to do a third of the recipe.
Its all the stuff that there should be loads of surplus around now or soon - peppers, celery, maize, onions etc. A good way to use up all that allotment stuff
Put 750g or white sugar in a steel saucepan
Pour on 1.5 litres of white distilled vinegar
Gently warm the pan until the sugar has dissolved then take off the heat
Add 1.5kg of sweetcorn kernels. Frozen works but if you have access to fresh this time of year, thats about 20 ears (loads in the fields round us)
Finely dice and add three green peppers
Then three red peppers
Then six sticks of celery
Finely chop six cloves of garlic and add it
Then finely dice three large white onions and add
Add 30ml of mustard seed and 10ml of turmeric stirring well
Bring the mixture to a rolling boil, reduce to a simmer and simmer for 20 minutes stirring regularly.
Take 45ml of salt and 10 ml of pepper and stir it into the pan.
Then take 45ml of cornflour and 45 ml of mustard powder.
Mix the powders and gradually mix in water to make a paste like thick batter
Carefully stir this mixture into the corn and simmer for 5 more minutes
Pour the mixture into warm sterlised jars, seal and leave to cool
Enjoy!
Red
Its all the stuff that there should be loads of surplus around now or soon - peppers, celery, maize, onions etc. A good way to use up all that allotment stuff
Put 750g or white sugar in a steel saucepan
Pour on 1.5 litres of white distilled vinegar
Gently warm the pan until the sugar has dissolved then take off the heat
Add 1.5kg of sweetcorn kernels. Frozen works but if you have access to fresh this time of year, thats about 20 ears (loads in the fields round us)
Finely dice and add three green peppers
Then three red peppers
Then six sticks of celery
Finely chop six cloves of garlic and add it
Then finely dice three large white onions and add
Add 30ml of mustard seed and 10ml of turmeric stirring well
Bring the mixture to a rolling boil, reduce to a simmer and simmer for 20 minutes stirring regularly.
Take 45ml of salt and 10 ml of pepper and stir it into the pan.
Then take 45ml of cornflour and 45 ml of mustard powder.
Mix the powders and gradually mix in water to make a paste like thick batter
Carefully stir this mixture into the corn and simmer for 5 more minutes
Pour the mixture into warm sterlised jars, seal and leave to cool
Enjoy!
Red
