Spicy sweetcorn relish

This relish is great for when you get fed up with eating sweetcorn straight from the cob


  • 200g fresh sweetcorn (about 2 cobs worth)
  • 1/2 onion, finely chopped
  • ½ red bell pepper + ½ green bell pepper, finely chopped
  • 1 clove of garlic, finely chopped
  • ½ red or green chilli, finely sliced
  • 250 ml white vinegar
  • ½ level tbsp of salt
  • 11/2 level tbsp of mustard
  • 1 ½ tsps of yellow mustard seeds
  • ½ level tsp of turmeric
  • 125g sugar
  • ½ level tsp of curry powder
  • A few grinds of black pepper
  • 2 tsps cornflour mixed with a little water


Scrape the corn off the cobs, using a sharp knife and holding the cobs upright in a large bowl. Cook the kernels for 2 minutes in boiling water and drain. 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. 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. Add the cornflour mixture along with the mustard,salt and a few grinds of black pepper, stirring well. Continue simmering the mixture till it’s nice and thick (should take no longer than 4-5 mins). Pour the mixture into sterilized jars and seal tightly. Place in a cool, dark place for 4 weeks. It will keep for at least 4 months (unopened)

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