Vickys Sweetcorn Relish, GF DF EF SF NF

I love relish, especially sweetcorn relish. On burgers, with chicken, steak, fish, pork, it goes with everything!
Vickys Sweetcorn Relish, GF DF EF SF NF
I love relish, especially sweetcorn relish. On burgers, with chicken, steak, fish, pork, it goes with everything!
Steps
- 1
Heat the oil in a saucepan and gently fry the onion and garlic until softened but not coloured
- 2
Mix the corn starch with a little of the vinegar and set aside
- 3
Add the peppers, sweetcorn, sugar, mustard, turmeric and the rest of the vinegar into the pan and heat gently until the sugar has dissolved
- 4
Bring to the boil then let simmer for 10 minutes
- 5
Add the corn starch mixture and simmer a further 10 minutes
- 6
Stir in the salt and pepper
- 7
Pour the hot relish into warm sterilised jars and screw the lids on immediately
- 8
Let cool and store in a dark place for up to 6 months
- 9
Once opened, refrigerate and use within 5 days
- 10
To sterilise your jars, wash them in hot, soapy water then rinse with warm water. Dry well then place upside down in an oven preheated to gas 4 / 180C / 350°F for 10 minutes
- 11
Makes just over 900g
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