A deliciously piquant condiment to add to a classic ploughman's lunch, this corn relish recipe also makes a most colourful and thoughtful gift for your loved ones.
1.In a large, heavy-based saucepan, heat oil on medium. Saute capsicum and onion 8-10 minutes, until tender.
2.Add vinegar, sugar, turmeric, mustard and salt. Stir over a low heat until sugar dissolves. Increase heat to high and boil 10 minutes. Add corn and boil a further 5 minutes.
3.Remove 1/4 cup hot liquid from pan. Add to cornflour in a small bowl, stirring until smooth. Gradually stir back into pan. Bring to boil, stirring, until mixture thickens. Simmer 3 minutes.
4.Spoon mixture into hot sterilised jars and seal. Serve on bread with cheese and ham.
Always label and date your preserves at the time of cooking.
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