Eglu Cube Mk2 with autodoor for sale near Inverness

[Ygerna]

I want to make a sweetcorn relish. Does anyone have a tried and tested recipe?

 

Actually, any relish recipes would be nice

 

TIA

[chickencam]

I will be watching this with interest. We had some lovely sweetcorn relish when we were on holiday a couple of months back and we can't find anything like it.

[Ygerna]

No one got one they know tastes great

 

Eek, I will have to google and hope for the best

 

 

watch this space

[RutlandRooster]

Made some of this last year with a fruitful crop of sweetcorn from the allotment . . .

 

6 sweetcorn cobs

small white cabbage roughly chopped

2 onions, halved

1 large red pepper , sedded and quartered

10ml salt

30ml flour

2ml tumeric

6oz granulated sugar

10ml mustard powder

1pt distilled vinegar

 

Cook cleaned cobs in slated water for 3 minutes; cut corn from the cobs.

Coarsley mince the onions, cabbage, pepper and combine with corn.

Blend slat, flour, tumeric, sugar and mustard in saucepan and then gradually stir in vinegar. Heat gently, stir until sugar disolved and then bring to boil.

Add vegetablkes and simmer for 25-30 mins.

 

Spoon into pre-heated jars and seal immediatley with airtight/vinegar proof lids.

Makes approx 5lb

 

Tasty!

[Lesley]

That looks like the recipe I made last year - I used a Piccalilli recipe but only used sweetcorn and finely chopped white onion as the veg.......just made up to the total weight of veg stated in the recipe.

 

I put it in the Christmas Hampers and everyone loved it.

[Ygerna]

Thanks Rutland Rooster.

 

Its a similar recipe to the one I found, so its reassuring to know that others have made it (or very close to it).

 

Thank you

[Guest]

here's one I just made

 

spicy sweetcorn relish

 

**I didn't have mustard seeds so just left those out. I used white wine vinegar and I now have a lovely bottle from that to use for home-made liqeuer :0)

I also didn't have enough sweetcorn so made up the volume with red peppers. I didn't have a green pepper so used a yellow one**

 

Ingredients

Makes about 3 -4 average jam jars

 

500g tinned sweetcorn

1 large onion, finely chopped

1 red bell pepper + 1 green bell pepper, finely chopped

1 clove of garlic, finely chopped

1 red or green chilli, finely sliced

500ml white vinegar

250g sugar

1 level tbsp of salt

1 level tbsp of mustard

3 tsps of yellow mustard seeds

1 level tsp of turmeric

1 level tsp of curry powder

A few grinds of black pepper

about 1 tbsp of cornflour mixed with a little water

 

 

Before you start, prepare the sterilized jars and lids.

 

Method

1. Rinse the sweetcorn under running water and allow to drain.

2. Mix together the vinegar and sugar in a large saucepan and place over a low heat till the sugar begins to dissolve, then turn up the heat so it starts to boil.

3. Add the sweetcorn to the pan along with the rest of the ingredients ( except the cornflour, mustard and salt). Simmer the mixture for about 15 mins, stirring it regularly.

4. Add the cornflour mixture along with the mustard,salt and a few grinds of black pepper, stirring well.

5. Continue simmering the mixture till its nice and thick (should take no longer than 4-5 mins).

6. Pour the mixture into sterilized jars and seal tightly.

7. Place in a cool, dark place for 4 weeks. It will keep for at least 4 months (unopened).