Sweetcorn relish

Name: Sweetcorn relish
Yield: Makes 1.1 litres
Cuisine: British recipes
Ingredients: 1 large red pepper; 2 celery stalks, chopped; 1 small onion, chopped; 1 medium-hot red chilli, deseeded and finely chopped; 100g caster sugar; 1½ tsp salt; 125ml white wine vinegar, plus 3 tbsp; ½ tsp celery seeds; 2 tbsp plain flour; 2 tsp English mustard powder; ¾ tsp ground turmeric; 650g fresh sweetcorn kernels (from about 4 large corn cobs, 5-6 medium)

Published: 31 Aug 11
Updated: 20 Nov 24

Test kitchen approved

This sweet and spicy sweetcorn relish makes an excellent accompaniment for other dishes.

Makes 1.1 litres
Takes 10 minutes to make, 10 minutes to cook, plus cooling

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Ingredients

1 large red pepper
2 celery stalks, chopped
1 small onion, chopped
1 medium-hot red chilli, deseeded and finely chopped
100g caster sugar
1½ tsp salt
125ml white wine vinegar, plus 3 tbsp
½ tsp celery seeds
2 tbsp plain flour
2 tsp English mustard powder
¾ tsp ground turmeric
650g fresh sweetcorn kernels (from about 4 large corn cobs, 5-6 medium)

Method

Halve the pepper and discard the stalk and seeds, then dice. Put into a large pan with the celery, onion, chilli, sugar, salt, 125ml vinegar, celery seeds and 125ml water. Simmer over a medium heat for 5 minutes, stirring now and then.
Meanwhile, whisk the flour, mustard powder, turmeric and remaining vinegar to a paste in a small bowl. Stir into the vegetable mixture with the corn and simmer for 5 minutes, stirring now and then.
Pour into 2 warm sterilised jars, seal and cool. Store in the fridge for 2-3 weeks.

Recipe from September 2011 Issue

Nutrition

Nutrition: per serving

Calories: 18kcals
Fat: 0.2g (no saturated)
Protein: 0.4g
Carbohydrates: 3.3g (1.8g)
Fibre: 0.3g
Salt: 0.1g

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Sweetcorn relish

Ingredients

Method

Nutrition

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