This corn relish recipe is gluten free and great for gifting.
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Use a small serrated knife to cut down the side of the corn to release the kernels. Heat oil in a large saucepan over medium heat. Cook the capsicum, onion and celery, stirring, for 5 mins or until soft. Add the chilli, if using, and garlic and cook for 1 min or until aromatic.
Add the salt, sugar, vinegar, turmeric and mustard powder and cook, stirring, until sugar dissolves. Bring to the boil and cook for a further 5 mins. Add the corn and simmer for 15-20 mins or until the corn mixture thickens slightly.
Combine the butter and cornflour in a bowl. Stir into the corn mixture and simmer for 5 mins or until relish thickens.
Ladle relish into sterilised jars, leaving a 1cm gap at the top. Seal and set aside to cool.
COOK. STORE. SAVE.
Keep sealed preserves and relishes in a cool, dry and dark place for up to 12 months. After opening, store in the fridge for up to 2 months.