Sweetcorn and chilli relish

  • Portion size: Makes one jar
  • Takes 40 min to make, plus cooling
  • Difficulty: easy

A delicious hot relish to serve with grilled or barbecued meats and fish.

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Ingredients

  • 4 sweetcorn cobs
  • 1 onion, sliced as finely as possible
  • 2 fresh red chillies, deseeded and chopped (optional)
  • 1/2 tsp coriander seeds, crushed
  • Finely grated zest and juice of 1 lime
  • 200g caster sugar
  • 400ml rice vinegar or white wine vinegar
  • 1 tsp salt
  • 2 tsp cornflour
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Method

  1. Shuck the kernels off the cobs (this is most easily done by standing each cob upright in a large bowl and running a knife down it, mowing the corn as you go). Cook the corn in plenty of boiling, salted water for about 2 minutes and drain well.
  2. In a saucepan, mix the onion, chillies, if using, coriander seeds, lime zest and juice, sugar, vinegar and salt. Bring to the boil and simmer hard for about 5 minutes. Reduce the heat, add the sweetcorn and simmer gently for 20 minutes.
  3. Mix the cornflour with 4 tablespoons water to make a paste. Add this to the sweetcorn mixture and bring the heat back up to a simmer for about 5 minutes or until the sauce has thickened. Transfer to a sterilised jar and cool. You can either eat it immediately or keep in a cool place for up to 3 months.
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Nutrition

  • 37.9kcals Calories
  • 0.3g (trace saturated) Fat
  • 0.6g Protein
  • 8.3g (5.8g sugar) Carbs
  • 0.1g Salt

Quick wins & tips

Try with grilled chicken or salmon for a really pleasant surprise.

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