Chilli and Corn Relish

Ingredients:
•1 cups fresh corn kernels
•2 cups chopped Chilli's
•1 cups chopped onion
•2 cups chopped red ripe tomatoes
•1 cups finely chopped green beans
•1 1/2 cups vinegar
•1 1/2 cups sugar
•Pinch salt and some pepper
•Grated turmeric
•Mustard seed

Method:
Combine prepared vegetables in a large pot. Add vinegar, sugar, salt, turmeric, and mustard seed.
Heat to boiling, simmer 1 hour or until the vegetables are tender and fluid has reduced to a relish consistency.

To make it more like a sauce, blend with a wand for 30 seconds and then simmer for another 5 minutes.

Seal in hot, sterilized canning jars.

Note: The more chilli seeds you leave in, the hotter the result. I usually like a mild heat so i keep half of the chilli seeds in.

Spicy tomato relish

Ingredients:
1.5kg ripe tomatoes, chopped
2 large brown onions, chopped
440g (2 cups) caster sugar
2 cups malt vinegar
2 tbsp plain flour
1 tbsp curry powder
1 tbsp dry mustard
1 tbsp salt
1 tsp ground ginger
1/2 tsp mild chilli powder (or to taste)

Method:
Method
Combine tomatoes and onion in a large saucepan and add sugar and vinegar. Bring to the boil and simmer, stirring frequently for about 40 minutes or until mixture is reduced and thickens slightly.

Combine flour, curry powder, mustard, salt, ginger and chilli powder in a small bowl and stir in 3 tablespoons of water to make a thick paste.

Stir flour mixture into tomato mixture and simmer, stirring for 2-3 minutes until mixture thickens.

Cool slightly, pour into warm sterilised jars and seal when cool.

Makes about 5 cups.