Roasted Corn Relish

• 4 corn cobs kernels removed
• 2 onions diced
• 1 red pepper deseeded, diced
• 1 green pepper deseeded, diced
• 2 garlic cloves crushed
• 1 red chili long, finely chopped
• 1/4 cup olive oil
• 2 cups cider vinegar
• 1 cup white wine vinegar
• 1/3 cup sugar
• 2 teaspoons yellow mustard seeds
• 1 teaspoon turmeric
• 2 tablespoons cornstarch
• 1/4 cup water

1. Preheat oven to 350u0b0F. Combine all vegetables, garlic and chili in a baking dish and toss with oil. Bake for 30 mins, or until golden. Remove and allow to cool.
2. In a large saucepan, combine vinegars, sugar, mustard seeds and turmeric. Slowly bring to a boil on medium heat, stirring until sugar dissolves.
3. Reduce heat to low. Stir in vegetables and simmer for 20-25 mins, stirring occasionally. In a small bowl, blend cornstarch into water and add to mixture in saucepan. Cook, stirring, for 4-5 mins, or until mixture thickens.
4. Spoon into hot sterilized jars. Seal immediately. When cool, label and date. Serve with cold meats, cheese and pickled onions.

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

Taken from www.yummly.com/recipe/Roasted-Corn-Relish-1407059 (may not work)