ROASTED CORN RELISH
I'm anxious to make this as soon as I can find corn cobs cheaper than $2 each! This is a preserve and while I'm more than happy to make the recipe as written, you might want to process it further in a water bath-something I can't advise you on.
Provided by JustJanS
Categories Corn
Time 1h20m
Yield 4 cups
Number Of Ingredients 14
Steps:
- Preheat oven to moderate 180c. Combine all vegetables, garlic and chili in a baking dish and toss with the oil. Bake for 30 minutes, then allow to cool.
- In a large saucepan, combine vinegars, sugar, seeds and turmeric; bring slowly to the boil over a medium heat, stirring to dissolve the sugar.
- Reduce the heat to low and stir in the vegetables. Simmer for 20-25 minutes stirring occasionally. In a small bowl, blend the cornflour into water and add to the mixture in the saucepan. Cook stirring for 4-5 minutes or until the mixture thickens. Spoon into hot, sterilised jars and seal immediately. Label and date when cool.
Nutrition Facts : Calories 496.4, Fat 14.1, SaturatedFat 1.9, Sodium 12.7, Carbohydrate 89.2, Fiber 2.4, Sugar 79.7, Protein 1.6
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