FRESH CORN RELISH
This relish is fresh, spicy and crunchy and good with almost everything!
Makes 1.5 kg
1 large cucumber, peeled, seeded, roughly chopped
3 onions, diced
1 red capsicum, seeds removed and roughly chopped
1 green capsicum, seeds removed and roughly chopped
4 cups corn kernels (cut from 4-6 ears, depending on how big the ears are)
2 large tomatoes, diced
1 red chilli, seeded and finely diced
1 ¼ cups sugar
2 Tbsp salt
½ tsp black pepper
1 ½ cups apple cider or white wine vinegar
½ tsp turmeric
½ tsp cumin
Method
To save time you can easily cut the ingredients for this quick relish in the food processor. I suggest doing it in batches so it doesn’t go mushy.
Pulse the cucumbers, onions and capsicum so that they are all a similar size, I go on the size of a kernel of corn.
Place mixture in a medium-sized, thick-bottomed pot. Add the corn, tomatoes, chillies, sugar, salt, pepper, vinegar, turmeric and ground cumin. Bring to a boil. Reduce heat to a simmer and cook for 25 minutes.
Spoon the corn relish into clean jars and seal. Will last for 4-6 weeks refrigerated.