relish it!

spicy sweetcorn relish

**I didn't have mustard seeds so just left those out. I used white wine vinegar and I now have a lovely bottle from that to use for home-made liqeuer :0)
I also didn't have enough sweetcorn so made up the volume with red peppers. I didn't have a green pepper so used a yellow one**

Ingredients
Makes about 3 -4 average jam jars

500g tinned sweetcorn
1 large onion, finely chopped
1 red bell pepper + 1 green bell pepper, finely chopped
1 clove of garlic, finely chopped
1 red or green chilli, finely sliced
500ml white vinegar
250g sugar
1 level tbsp of salt
1 level tbsp of mustard
3 tsps of yellow mustard seeds
1 level tsp of turmeric
1 level tsp of curry powder
A few grinds of black pepper
about 1 tbsp of cornflour mixed with a little water


Before you start, prepare the sterilized jars and lids.

Method
1. Rinse the sweetcorn under running water and allow to drain.
2. Mix together the vinegar and sugar in a large saucepan and place over a low heat till the sugar begins to dissolve, then turn up the heat so it starts to boil.
3. Add the sweetcorn to the pan along with the rest of the ingredients ( except the cornflour, mustard and salt). Simmer the mixture for about 15 mins, stirring it regularly.
4. Add the cornflour mixture along with the mustard,salt and a few grinds of black pepper, stirring well.
5. Continue simmering the mixture till its nice and thick (should take no longer than 4-5 mins).
6. Pour the mixture into sterilized jars and seal tightly.
7. Place in a cool, dark place for 4 weeks. It will keep for at least 4 months (unopened).