Sweetcorn relish (V)
This recipe needs advance preparation!
Sweetcorn relish (V) | |
---|---|
Best recipe reviewThis was fab 5/5 Much nicer than the stufff you buy in the shops. Paul R Smith |
Servings: | Servings: 50 - Make 2 litres + |
Calories per serving: | 87 |
Ready in: | 1 hour 20 minutes |
Prep. time: | 20 minutes |
Cook time: | 1 hour |
Difficulty: | |
Recipe author: | Chef |
First published: | 24th December 2012 |
Relishes similar to this always seemed to be one of the garnishes on offer in the decent burger bars of my youth, though as the hamburger chains take over and the good burger bars disappear, so it seems, does this relish.
This home made sweetcorn relish is easy to make and is a great accompaniment to salads.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 5 x 325g cans of sweetcorn or 18 cobs of sweetcorn
- 1 small white cabbage
- 1 small head of celery
- 4 medium onions
- 2 red sweet peppers
- 2 litres white wine or clear vinegar
- 500 g white sugar
- 100 g plain flour
- 50 g sea salt
- 1 teaspoon mustard powder
- 4 teaspoons mustard seeds
- 1 teaspoon turmeric powder
- Chilli flakes or cayenne pepper to taste (1 teaspoon gives a hint of heat)
Method
- If using cobs of corn, cut the kernels off with a sharp knife
- De-seed the peppers
- Using a food processor equipped with a blade, chop the cabbage, celery, onions and peppers so they are about the same size as the corn kernels. You may need to pass then through a few times to get them to size
- Add all of the vegetables to a large pan, add half of the vinegar
- Add the remaining ingredients to the remaining vinegar and mix really well
- Add this mixture to the pan
- Bring to the boil, reduce and simmer for 45 minutes
- Allow to cool and spoon into sterilised jars, kilner jars are ideal for this.
Variations
Roast the peppers for a slight smoky flavour.
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