There’s nothing like homemade relish! And this one’s the perfect accompaniment to burgers, cold meats and cheese
Makes:1.4 litres (2Â¼ pints)
- 6 fresh corn cobs, trimmed with leaves and silky threads removed
- 200g (7oz) white cabbage, trimmed and finely chopped
- 2 medium onions, peeled and finely diced
- 2 small red peppers, deseeded and finely diced
- 175g (6oz) granulated sugar
- 2 level tbsp flour
- 2 level tsp salt
- 2 level tsp mustard powder
- ½ level teaspoon ground turmeric
- 600ml (1 pint) distilled vinegar
- Cook the corn cobs in boiling, salted water for 3 minutes, then drain them. Using a sharp knife, cut the corn from the cobs.
- Mix the corn kernels with the cabbage, onion and red pepper.
- Blend the sugar, flour, salt, mustard powder and turmeric in a preserving pan, then gradually mix in the vinegar. Heat gently, stirring, until the sugar dissolves, then bring to the boil.
- Lower the heat, add the vegetables and simmer for 25-30 minutes, stirring occasionally, until the mixture thickens.
- Spoon into sterilised jars, cover, seal and label.
Top tip: Use within 3 months. Serve with hot grilled meats or cold meat or cheese.Feature: Kate Moseley. Photos: Chris Alack. Props stylist: Sue Radcliffe.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.