Vickys Sweetcorn Relish, GF DF EF SF NF

Vickys Sweetcorn Relish, GF DF EF SF NF

Source : Heat The Oil In A Saucepan And Gently Fry The Onion And Garlic Until Softened But Not Colouredmix The Corn Starch With A Little Of The Vinegar And Set A...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : February 17, 2026

Step:

  1. Heat the oil in a saucepan and gently fry the onion and garlic until softened but not coloured

    Vickys Sweetcorn Relish, GF DF EF SF NF recipe step 1 photo

  2. Mix the corn starch with a little of the vinegar and set aside

    Vickys Sweetcorn Relish, GF DF EF SF NF recipe step 2 photo

  3. Add the peppers, sweetcorn, sugar, mustard, turmeric and the rest of the vinegar into the pan and heat gently until the sugar has dissolved

    Vickys Sweetcorn Relish, GF DF EF SF NF recipe step 3 photo

  4. Bring to the boil then let simmer for 10 minutes

    Vickys Sweetcorn Relish, GF DF EF SF NF recipe step 4 photo

  5. Add the corn starch mixture and simmer a further 10 minutes

    Vickys Sweetcorn Relish, GF DF EF SF NF recipe step 5 photo

  6. Stir in the salt and pepper

  7. Pour the hot relish into warm sterilised jars and screw the lids on immediately

  8. Let cool and store in a dark place for up to 6 months

  9. Once opened, refrigerate and use within 5 days

  10. To sterilise your jars, wash them in hot, soapy water then rinse with warm water. Dry well then place upside down in an oven preheated to gas 4 / 180C / 350°F for 10 minutes

  11. Makes just over 900g

Ingredients

  1. 1 tbsp oil
  2. 1 large onion, finely chopped
  3. 1 clove garlic, finely chopped
  4. 1 tbsp corn starch
  5. 600 ml white or cider vinegar
  6. 1 green bell pepper, deseeded & finely diced
  7. 1 red bell pepper, deseeded & finely diced
  8. 450 grams sweetcorn
  9. 175 grams granulated sugar
  10. 2 tsp mustard powder
  11. 1 tsp ground turmeric
  12. 1 tsp salt
  13. 1 tsp white pepper
  14. sterilised glass jars, your choice of size, with lids

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