Roasted Corn Relish

• 4 corn cobs, kernels removed
• 2 onions, diced
• 1 red capsicum, seeded and diced
• 1 green capsicum, seeded and diced
• 2 garlic cloves, crushed
• 1 long red chili, finely chopped
• 1/4 cup olive oil
• 2 cups cider vinegar
• 1 cup white wine vinegar
• 1 1/2 cups sugar
• 2 teaspoons yellow mustard seeds
• 1 teaspoon turmeric
• 2 tablespoons cornflour
• 1/4 cup water

1. Preheat oven to moderate 180c. Combine all vegetables, garlic and chili in a baking dish and toss with the oil. Bake for 30 minutes, then allow to cool.
2. In a large saucepan, combine vinegars, sugar, seeds and turmeric; bring slowly to the boil over a medium heat, stirring to dissolve the sugar.
3. Reduce the heat to low and stir in the vegetables. Simmer for 20-25 minutes stirring occasionally. In a small bowl, blend the cornflour into water and add to the mixture in the saucepan. Cook stirring for 4-5 minutes or until the mixture thickens. Spoon into hot, sterilised jars and seal immediately. Label and date when cool.

corn cobs, onions, red, green, garlic, long red chili, olive oil, cider vinegar, white wine vinegar, sugar, yellow mustard seeds, turmeric, cornflour, water

Taken from www.food.com/recipe/roasted-corn-relish-424988 (may not work)