Sweetcorn relish - Eat Well Recipe - NZ Herald (2024)

Sweetcorn relish - Eat Well Recipe - NZ Herald (1)

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Makes:

3 x 250ml jars

Babiche Martens

Sweetcorn relish - Eat Well Recipe - NZ Herald (2)

By

Amanda Laird

Food writer

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This relish keep for six months unopened, three months opened and refrigerated.

Ingredients

1 tspYellow mustard seeds
1 tspCumin seeds
4 cupsCorn kernels, cut from the cob (Main)
1 stalkCelery, finely diced
2 cupsOnions, finely diced
1Green capsicum, diced
1Red capsicum, diced
2 cupsCider vinegar
1 cupWhite sugar
2 tspSalt
1 ½ tspMustard powder
½ tspTurmeric
4 tspCornflour
1 drizzleWater, cold

Directions

  1. Place the mustard and cumin seeds in a small pan then toast for a few minutes to release the flavours.
  2. Now put the seeds in a large pot or preserving pan with the corn, celery, onion, capsic*ms, vinegar, sugar and salt. Bring to a boil while stirring to dissolve the sugar, then reduce the heat to a simmer and cook for 20 minutes.
  3. Mix the mustard powder, turmeric and cornflour with enough water to make a slurry paste. Add to the vegetables and stir, then simmer for a further 5 minutes. Spoon into sterilised jars and seal.

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Sweetcorn relish - Eat Well Recipe - NZ Herald (2024)
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