Wednesday, 11 November 2015

Getting Ready for Christmas Part 7 - Corn and Chilli Relish

Lovely with cold cuts, with burgers, on some prawn and cheese buns warmed in the microwave with a dollop of this on top then the lid placed on and warmed in the microwave for a few minutes.  Yummy.

Traditionally it is made with fresh corn on the cob but I have successfully made this before with frozen corn and indeed this batch has been prepared using frozen.  Its also one of those preserves that does not need to be kept for too long before you eat it.


1lb 2oz corn kernels cut from 4-5 cobs (I have used frozen)
2 red chillies deseeded and finely chopped
4oz deseeded and chopped red pepper
4oz celery chopped
4oz red onion chopped
6oz white granulated sugar
freshly squeezed juice of a large lemon
10 fl oz white wine vinegar
1 tsp mustard powder
1/2 tsp celery seed
2 tablespoon of salt


Place all the ingredients apart from the salt in a large preserving pan and cook the mixture over a low heat stirring every so often until the sugar has dissolved.

Bring mixture to the boil then simmer for approximately 20 minutes until the relish has thickened slightly. Test that the right consistency has been achieved the mixture is ready when there is still a little loose liquid left in the pan as this is a relish and will be "wetter" than a chutney.

Add the salt and stir the chutney until the salt has dissolved.

Pot the relish into hot sterilised jars and cover with vinegar proof covers and label.

Something else for the Pantry shelf.  If it makes too many jars for you to use up give some of your preserves to a friend as a small Christmas present.

Catch you soon.



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