Summer corn relish


You'll need

400 ml apple cider vinegar 220 gm (1 cup) white sugar 2 tsp each yellow mustard seeds and fennel seeds 2 tsp each white peppercorns and coriander seeds, coarsely crushed 2 tbsp sea salt 6 corn cobs, kernels removed 1 celery stalk, finely diced ½ Spanish onion, finely diced 4 long red chillies, thinly sliced widthways 2 fresh bay leaves

Method

  • 01
  • Combine vinegar, sugar, spices, salt and 250ml water in a non-reactive pan, stir over medium-high heat until sugar dissolves. Add remaining ingredients, bring to the boil, reduce heat to medium, simmer until tender (15-20 minutes). Transfer to sterilised jars, seal jars, stand until cooled, then refrigerate. Corn relish will keep refrigerated for 3-4 weeks after opening.

This relish is great on a sandwich with sliced ham and cheddar, or rolled up in a soft taco with grilled spice-rubbed chicken, oxheart tomato and coriander leaves. It's also fantastic drizzled with fresh lime juice in a salad of black beans, avocado and yellow grape tomatoes and served with grilled prawns. Makes 1.5 litres.

At A Glance

  • Serves 20 people
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At A Glance

  • Serves 20 people

Featured in

Mar 2009

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