Corn Relish
Recipe: #17931
March 13, 2015
Categories: Corn, Australian, British, Canning/Preserving, Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, more
"A lovely corn relish, that is delicious on a sandwich or crackers. I love this relish with ham and cheese. This is a wonderful accompaniment to cheese and is wonderful served on a cheese platter. Yield 5 cups"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (269.8 g)
- Calories 403.5
- Total Fat - 5.2 g
- Saturated Fat - 0.9 g
- Cholesterol - 0 mg
- Sodium - 504.4 mg
- Total Carbohydrate - 83.5 g
- Dietary Fiber - 7.6 g
- Sugars - 36.7 g
- Protein - 9.5 g
- Calcium - 33 mg
- Iron - 2.7 mg
- Vitamin C - 8.2 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Heat the oil in a very large and heavy based saucepan on medium heat.
Step 2
Saute the capsicum and onion in the pan for 8-10 minutes, until tender.
Step 3
Add the vinegar, sugar, turmeric, mustard and salt. Stir over a low heat until the sugar dissolves. Increase the heat to high and boil for 10 minutes (watch for it not to stick or burn). Add corn and boil a further 5 minutes.
Step 4
Place cornflour in a small bowl and remove 1/4 cup of hot liquid from the pan, add liquid to cornflour, stirring until the mix is smooth. Gradually stir the mix back into the pan. Bring to boil, stirring until the mixture thickens. Turn back heat and simmer for 3 minutes.
Step 5
Spoon mixture into hot sterilised jars and seal.
Note: Once this relish has been opened store in the fridge for up to 1 month
Tips
No special items needed.
0 Reviews
You'll Also Love
