SWEET CORN CHILLI RELISH
1 Large red bell pepper (roasted)
2 Tins Whole Kernel Corn (not the cream style)
1/4 Cabbage chopped
2 Medium Oinions
2 tsp ground tumeric
1 tsp mustard powder
1/2 tsp yellow mustard seeds
2 tbsp flour
1-2 red chillies (de-seeded) and finely chopped.
150g Light Brown Sugar
500ml White wine vinegar
2 tbsp maple syrup
Place the pepper in the oven for about 20-30 minutes until blackened on all sides. Remove the peppers and place them into a brown paper bag - this will makes it easy to peel and de-seed them. Set aside for 10 minutes.Skin and remove seeds and finely dice them. In a food processor chop the cabbage on puls mode with the onions. Combine the corn, dieced peppers, cabbade and the onions in a bowl. In another bowl blend the tumeric, mustard seeds, mustard powder, flour, ans chilli. Add a small bit of the vinegar to make a paste, then add the rest of the vinegar. Dissolve the sugar and maple syrup over low heat and once dissolved bring to a simmering boil. Add the vegetables and cook fot about 30-45 minutes. Remove from heat and bottle into sterilized jars and seal.
1 Large red bell pepper (roasted)
2 Tins Whole Kernel Corn (not the cream style)
1/4 Cabbage chopped
2 Medium Oinions
2 tsp ground tumeric
1 tsp mustard powder
1/2 tsp yellow mustard seeds
2 tbsp flour
1-2 red chillies (de-seeded) and finely chopped.
150g Light Brown Sugar
500ml White wine vinegar
2 tbsp maple syrup
Place the pepper in the oven for about 20-30 minutes until blackened on all sides. Remove the peppers and place them into a brown paper bag - this will makes it easy to peel and de-seed them. Set aside for 10 minutes.Skin and remove seeds and finely dice them. In a food processor chop the cabbage on puls mode with the onions. Combine the corn, dieced peppers, cabbade and the onions in a bowl. In another bowl blend the tumeric, mustard seeds, mustard powder, flour, ans chilli. Add a small bit of the vinegar to make a paste, then add the rest of the vinegar. Dissolve the sugar and maple syrup over low heat and once dissolved bring to a simmering boil. Add the vegetables and cook fot about 30-45 minutes. Remove from heat and bottle into sterilized jars and seal.