Name: Roasted corn relish
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 4 corn cobs, kernels removed; 2 onions, diced; 1 red capsicum, seeded, diced; 1 green capsicum, seeded, diced; 2 garlic cloves, crushed; 1 long red chilli, finely chopped; 1/4 cup olive oil; 2 cup cider vinegar; 1 cup white wine vinegar; 1 1/3 cup sugar; 2 teaspoon yellow mustard seeds; 1 teaspoon turmeric; 2 tablespoon cornflour; 1/4 cup water

Ingredients

4 corn cobs, kernels removed

2 onions, diced

1 red capsicum, seeded, diced

1 green capsicum, seeded, diced

2 garlic cloves, crushed

1 long red chilli, finely chopped

1/4 cup olive oil

2 cup cider vinegar

1 cup white wine vinegar

1 1/3 cup sugar

2 teaspoon yellow mustard seeds

1 teaspoon turmeric

2 tablespoon cornflour

1/4 cup water

Method

1.Preheat oven to moderate, 180°C. Combine all vegetables, garlic and chilli in a baking dish and toss with oil. Bake for 30 minutes, or until golden. Remove and allow to cool.

2.In a large saucepan, combine vinegars, sugar, seeds and turmeric. Slowly bring to the boil on medium, stirring until sugar dissolves.

3.Reduce heat to low. Stir in vegetables and simmer for 20-25 minutes, stirring occasionally. In a small bowl, blend cornflour into water and add to mixture in saucepan. Cook, stirring, for 4-5 minutes, or until mixture thickens.

4.Spoon into hot sterilised jars. Seal immediately. When cool, label and date. Serve with cold meats, cheese and pickled onions.