Corn Relish

• 2 celery ribs, trimmed and finely chopped
• 1 red capsicum, deseeded and finely chopped
• 14 cup onion, finely chopped
• 1 cup white sugar
• 1 cup cider vinegar
• 34 teaspoon salt
• 34 teaspoon celery salt
• 1 cup water
• 2 tablespoons plain flour
• 1 tablespoon mustard powder
• 1 teaspoon turmeric
• 12 cup water (extra)
• 8 cups fresh corn kernels
• 1 small green chili, very finely chopped

1. Place the celery, capsicum, onion, sugar, vinegar, salts and 1 cups water in a large saucepan and bring micture to the boil.
2. Reduce the heat and cook the mixture at a rolling simmer for 5 minutes, stirring the mixture frequently to prevent sticking.
3. Blend the flour mustard and tumeric in the extra 1/4 cup water to a smooth paste and stir into the vegetable mixture, then add the corn and chilli.
4. Stir mixture well.
5. Boil the vegtable mixture for 5 minutes, stirring constantly to prevent lumps and sticking.
6. Fill mixture into strilized jars, cover and when cool this should be refrigerate.
7. (Keeps for 1 month.
8. ).

celery, red, onion, white sugar, cider vinegar, salt, celery salt, water, flour, mustard powder, turmeric, water, fresh corn kernels, green chili

Taken from www.food.com/recipe/corn-relish-426350 (may not work)