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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A lovley sweet corn relish, so easy and keeps up to a month refrigerated. Remove kernels from corn by slicing the kernels from top to bottom close to the corn. This is easier if you cut the corn in half first. Ingredients:
2 celery ribs, trimmed and finely chopped |
1 red capsicum, deseeded and finely chopped |
1/4 cup onion, finely chopped |
1 cup white sugar |
1 cup cider vinegar |
3/4 teaspoon salt |
3/4 teaspoon celery salt |
1 cup water |
2 tablespoons plain flour |
1 tablespoon mustard powder |
1 teaspoon turmeric |
1/2 cup water (extra) |
8 cups fresh corn kernels |
1 small green chili, very finely chopped |
Directions:
1. Place the celery, capsicum, onion, sugar, vinegar, salts and 1 cups water in a large saucepan and bring micture to the boil. Reduce the heat and cook the mixture at a rolling simmer for 5 minutes, stirring the mixture frequently to prevent sticking.
2. Blend the flour mustard and tumeric in the extra 1/4 cup water to a smooth paste and stir into the vegetable mixture, then add the corn and chilli. Stir mixture well.
3. Boil the vegtable mixture for 5 minutes, stirring constantly to prevent lumps and sticking.
4. Fill mixture into strilized jars, cover and when cool this should be refrigerate. (Keeps for 1 month.).
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