Sweetcorn Relish

Ingredients

Makes 500 ml

• 300g sweetcorn (frozen or canned)

• 1 medium onion

• 1 to 2 red chillies

• 1 tbsp vegetable oil

• 100ml cider vinegar

• 100ml white wine vinegar

• 60g caster sugar

• 1 tsp english mustard

• 1 tsp cornflour

• 2 tbsp chopped fresh dill

• generous pinch of salt

Method

To start lets get the chopping out of the way so dice the onion into small bits about half the size of a sweetcorn kernal, then chop the dill and lastly deseed and dice the chilli as small as you can. For the chilli it is best to try a bit first and see how hot your chillies are, this will help you decide whether you want to use 1 or 2.

Once done, in a saucepan pour the vegetable oil then the onion and sweat these on a low heat for about 10 minutes until soft but not too browned.

Now add to the onion the chilli, vinegars, sweetcorn, sugar and mustard. Turn the heat up a little and bring to bubbling before covering and letting simmer for 20 minutes.

After the 20 minutes in a small glass add the cornflour and a tablespoon of water before mixing to a paste. Now when you add it to the relish mixture it won't create lumps and will very quickly thicken the sauce. Mixing it around within a minute you should find the liquid has thickened up nicely.

Next just  turn off the heat, add in the chopped dill and mix before pouring into sterilised jars if keeping for a while (it will last 6 months this way) or just a clean jar if you are going to use it straight away.