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“A lovley sweet corn relish, so easy and keeps up to a month refrigerated. Remove kernels from corn by slicing the kernels from top to bottom close to the corn. This is easier if you cut the corn in half first.”
7 cups

Ingredients Nutrition


  1. Place the celery, capsicum, onion, sugar, vinegar, salts and 1 cups water in a large saucepan and bring micture to the boil. Reduce the heat and cook the mixture at a rolling simmer for 5 minutes, stirring the mixture frequently to prevent sticking.
  2. 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. Stir mixture well.
  3. Boil the vegtable mixture for 5 minutes, stirring constantly to prevent lumps and sticking.
  4. Fill mixture into strilized jars, cover and when cool this should be refrigerate. (Keeps for 1 month.).

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