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Home / Eat Well / Recipes
Makes:
3 x 250ml jars
Babiche Martens
By
Amanda Laird
Food writer
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This relish keep for six months unopened, three months opened and refrigerated.
Ingredients
1 tsp | Yellow mustard seeds |
1 tsp | Cumin seeds |
4 cups | Corn kernels, cut from the cob (Main) |
1 stalk | Celery, finely diced |
2 cups | Onions, finely diced |
1 | Green capsicum, diced |
1 | Red capsicum, diced |
2 cups | Cider vinegar |
1 cup | White sugar |
2 tsp | Salt |
1 ½ tsp | Mustard powder |
½ tsp | Turmeric |
4 tsp | Cornflour |
1 drizzle | Water, cold |
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Directions
- Place the mustard and cumin seeds in a small pan then toast for a few minutes to release the flavours.
- 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.
- 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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