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Savoury
Spicy Corn and Red Chilli Relish
20 mins
35 mins
Easy
2
This is a versatile relish recipe; it can be enjoyed as a topping for spicy Mexican burritos, a relish over hotdogs, or a sauce for finishing nachos. If you like your food spicy, double the quantity of chillies for an extra chilli burst. Coriander adds an amazing taste to this relish due to its multifaceted flavour profile.
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- Ingredients
- Method
Ingredients
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 6 shallots, thinly sliced
- 4 long red chillies, seeds removed and sliced
- 3 large cloves garlic, finely chopped
- 4 corn cobs, husks discarded and kernels removed
- ½ cup (125ml) apple cider vinegar
- ⅔ cup (160ml) water
- Juice of 2 limes
- ½ cup (125g) Chelsea Jam Setting Sugar®
- 2 teaspoons sea salt flakes
- ½ cup finely chopped fresh coriander (optional)
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Method
Heat olive oil in a saucepan and cook cumin, smoked paprika, shallots, chillies and garlic over a low heat for 10 minutes or until shallots are soft. Add corn and cook for a further 5 minutes, stirring occasionally.
Add vinegar, water and lime juice and simmer over a low heat for 15 minutes. Add Chelsea Jam Setting Sugar and salt and stir for 1 minute to dissolve sugar. Increase heat to high and boil rapidly for a further 2 minutes. Stir in coriander.
Spoon the relish into sterilised glass jars and screw on the lids to seal. Set aside for 2 weeks to develop the flavours. Corn relish will keep refrigerated for up to 1 month. Use within 3 days after opening.Makes 2 x 300ml jars.
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Jam Setting Sugar
Make jam in minutes!...
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ingredients
- 800g fresh or tinned tomatoes
- 2 medium brown onions
- 2 cloves garlic
- 1 cup Chelsea Raw Sugar (225g)
- ½ cup apple cider vinegar (125ml)
- 2 tsp salt
- 2 tsp curry powder
- 2 tsp mustard powder
- 1 ½ Tbsp Edmonds Fielder's Cornflour
- 1-2 Tbsp extra apple cider vinegar
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