Recipe: Perfect Vickys Sweetcorn Relish, GF DF EF SF NF

Vickys Sweetcorn Relish, GF DF EF SF NF. Great recipe for Vickys Sweetcorn Relish, GF DF EF SF NF. I love relish, especially sweetcorn relish. On burgers, with chicken, steak, fish, pork, it goes with everything!

The kids really enjoyed it too Great recipe for Vickys Sweetcorn Fritters, GF DF EF SF NF. This is a great recipe for those who can't eat eggs or dairy. I make it for my son who is allergic to those things and he loves them Great recipe for Vickys Chicken Fricassee, GF DF EF SF NF. You can cook Vickys Sweetcorn Relish, GF DF EF SF NF using 14 ingredients and 11 steps. Here is how you cook that.

Ingredients of Vickys Sweetcorn Relish, GF DF EF SF NF

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

Boiling the chicken in stock makes it very tender and juicy. Vickys Smoked Haddock Stuffed Baked Potato, GF DF EF SF NF This twist on a tuna & sweetcorn topping for a baked potato is a great idea for lunch. The cheese topping is purely optional but I like to use a mixture of MozzaRisella and Violife brand dairy-free cheeses or a sprinkling of nutritional yeast, depending on what I have in the house. Great recipe for Vickys Roast Spiced Cauliflower & Corn Salad GF DF EF SF NF.

Vickys Sweetcorn Relish, GF DF EF SF NF instructions

1. Heat the oil in a saucepan and gently fry the onion and garlic until softened but not coloured.
2. Mix the corn starch with a little of the vinegar and set aside.
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.
4. Bring to the boil then let simmer for 10 minutes.
5. Add the corn starch mixture and simmer a further 10 minutes.
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.

I love this as a side or own it's own. The flavour is great and we often use the barbecue to do the vegetables Great recipe for Vickys Coconut Milk 'Cheddar' Cheese, GF DF EF SF NF. If you can't use my cashew cream cheese, hopefully you can use this one instead. It's great for sauces, sandwiches and crackers. I put in garlic and chilli pepper in the middle just like the stuff you get in the store!

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