Vickys Sweet Corn Relish

• 1 tbsp oil
• 1 large onion, finely chopped
• 1 clove garlic, finely chopped
• 1 tbsp corn starch
• 600 ml white or cider vinegar
• 1 green bell pepper, deseeded & finely diced
• 1 red bell pepper, deseeded & finely diced
• 450 grams sweetcorn
• 175 grams granulated sugar
• 2 tsp mustard powder
• 1 tsp ground turmeric
• 1 tsp salt
• 1 tsp white pepper

1. Heat the oil in a saucepan and gently fry the onion and garlic until softened but not coloured
2. Mix the corn starch with a little of the vinegar and set aside
3. Add the peppers, sweetcorn, sugar, mustard, turmeric and the rest of the vinegar into the pan and heat gently until the sugar has dissolved
4. Bring to the boil then let simmer for 10 minutes
5. Add the corn starch mixture and simmer a further 10 minutes
6. Stir in the salt and pepper
7. Pour the hot relish into warm sterilised jars and screw the lids on immediately
8. Let cool and store in a dark place for up to 6 months
9. Once opened, refrigerate and use within 5 days
10. *To sterilise your jars, wash them in hot, soapy water then rinse with warm water.
11. Dry well then place upside down in an oven preheated to gas 4 / 180C / 350F for 10 minutes
12. Makes just over 900g

oil, onion, clove garlic, corn starch, green bell pepper, red bell pepper, sweetcorn, sugar, mustard powder, ground turmeric, salt, white pepper

Taken from cookpad.com/us/recipes/365605-vickys-sweet-corn-relish (may not work)