Ingredients
- Makes 1.5 kg
- 1 large cucumber, peeled, seeded, roughly chopped
- 3 onions, diced
- 1 red capsicum, seeds removed and roughly chopped
- 1 green capsicum, seeds removed and roughly chopped
- 4 cups corn kernels (cut from 4-6 ears, depending on how big the ears are)
- 2 large tomatoes, diced
- 1 red chilli, seeded and finely diced
- 1 ¼ cups sugar
- 2 Tbsp salt
- ½ tsp black pepper
- 1 ½ cups apple cider or white wine vinegar
- ½ tsp turmeric
- ½ tsp cumin
FRESH CORN RELISH
Method
- To save time you can easily cut the ingredients for this quick relish in the food processor
- I suggest doing it in batches so it doesn’t go mushy
- Pulse the cucumbers, onions and capsicum so that they are all a similar size, I go on the size of a kernel of corn
- Place mixture in a medium-sized, thick-bottomed pot
- Add the corn, tomatoes, chillies, sugar, salt, pepper, vinegar, turmeric and ground cumin
- Bring to a boil
- Reduce heat to a simmer and cook for 25 minutes
- Spoon the corn relish into clean jars and seal
- Will last for 4-6 weeks refrigerated
Comments
This relish is fresh, spicy and crunchy and good with almost everything!
Thanks to Rosedale Orchard for the fresh corn used in the cooking demonstration at the Otago Farmers Market
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