Sweetcorn Relish

2 large onions
1 green pepper
1 red pepper
4 sticks celery
4 tbsp oil
1 tsp salt
1 large clove garlic, crushed
2 carrots
300g sugar
2 tsp mustard
650g frozen sweetcorn
450ml white wine vinegar

Chop onions finely. Remove stalks, seeds and pith from the peppers, chop both finely. Chop celery finely. Heat oil in a large saucepan, add chopped vegetables, fry until soft but not browned. Add salt and garlic. Grate carrot, add to pan with remaining ingredients. Bring to boil, cook, uncovered for 30 minutes. Stir to prevent sticking. Pot in warm, sterilised jars, pushing down the vegetables. Does not need to mature, can keep 6 months.

Yields 8 jars



We used to buy this relish when I was a child. The original recipe only asked for 50g sugar which was not nearly enough. I increased to 300g and it is still a very tangy relish. I ate it with pork chops last night.