Sweetcorn relish

Sweetcorn relish
  • Serves icon Makes 1.1 litres
  • Time icon Takes 10 minutes to make, 10 minutes to cook, plus cooling

This sweet and spicy sweetcorn relish makes an excellent accompaniment for other dishes.

Nutrition: per serving

Calories
18kcals
Fat
0.2g (no saturated)
Protein
0.4g
Carbohydrates
3.3g (1.8g)
Fibre
0.3g
Salt
0.1g
Calories
18kcals
Fat
0.2g (no saturated)
Protein
0.4g
Carbohydrates
3.3g (1.8g)
Fibre
0.3g
Salt
0.1g

Ingredients

  • 1 large red pepper
  • 2 celery stalks, chopped
  • 1 small onion, chopped
  • 1 medium-hot red chilli, deseeded and finely chopped
  • 100g caster sugar
  • 1½ tsp salt
  • 125ml white wine vinegar, plus 3 tbsp
  • ½ tsp celery seeds
  • 2 tbsp plain flour
  • 2 tsp English mustard powder
  • ¾ tsp ground turmeric
  • 650g fresh sweetcorn kernels (from about 4 large corn cobs, 5-6 medium)

Method

  1. Halve the pepper and discard the stalk and seeds, then dice. Put into a large pan with the celery, onion, chilli, sugar, salt, 125ml vinegar, celery seeds and 125ml water. Simmer over a medium heat for 5 minutes, stirring now and then.
  2. Meanwhile, whisk the flour, mustard powder, turmeric and remaining vinegar to a paste in a small bowl. Stir into the vegetable mixture with the corn and simmer for 5 minutes, stirring now and then.
  3. Pour into 2 warm sterilised jars, seal and cool. Store in the fridge for 2-3 weeks.

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