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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.”
READY IN:
45mins
YIELD:
7 cups
UNITS:
US

Ingredients Nutrition

Directions

  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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