Ingredients
Corn Relish
- 1kg corn kernels, fresh or frozen
- 1 red capsicum, deseeded and quartered
- 2 brown onions, peeled and quartered
- 1/4 cup salt
- 2 cups white sugar
- 2 cups white vinegar
- 2 tablespoons mustard powder
- 2 teaspoons turmeric powder
- 2 teaspoons yellow mustard seeds
- 2 teaspoons cornflour
- 2 tablespoons water
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place onion and capsicum into the TM bowl. Chop on speed 6 for three seconds.
2. Combine the corn kernels, onion, capsicum and salt in a bowl. Mix well to cover the vegetables with the salt. Place vegetables in a colander or strainer over a bowl and leave for 3 hours to drain. Discard the drained liquid.
3. Place the drained vegetables and all remaining ingredients except the cornflour and water into the TM bowl and cook 30 minutes, 100°, reverse, speed 4 with the measuring cup removed and the basket on top to stop splatters.
4. Make a slurry by mixing the cornflour and water until completely smooth. Add to the bowl and cook for 10 minutes, 100°, reverse, speed 4 with the measuring cup removed and the basket on top to stop splatters.
5. If a smoother texture is desired, blend for 2 seconds on speed 6. Do this, checking each time until desired consistency is achieved.
6. Place the mixture into clean hot jars, leaving 1-2.5cm head space, and turning lids to be just tight.
7. Place jars into a stockpot which has a facewasher or cake rack on the bottom to stop the jars from touching the base and is filled with hot water which covers the jars by at least 2.5cm. Bring to a rolling boil and boil for 15 minutes.
8. Remove the jars from the water with a jar lifter (or very carefully with tongs) and leave to cool on a cooling rack for 24 hours.
9. Check that all lids have popped down. If not, reprocess the jars which did not pop.
10. Keep jars in pantry for up to 12 months. Once opened, keep refrigerated and use within 4 weeks.
Tip
This recipe makes 9 x 250ml jars. You can halve the recipe, reducing the cooking times to 25 minutes and 7 minutes.
To make a delicious corn relish dip, add one 250ml jar of corn relish to the TM bowl with a 250g block of cream cheese and 50g of milk. Blitz on Reverse, Speed 6 for 30 seconds, or until combined.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Looked good, but next time will remeber t drop the speed, so that the corn kernals retain their shape
Easy recipe. I drained my vegetables for 2 hours. Speed 4 for 10 sec to mix the ingredients then I dropped it to speed 3 using the TM5. Thank you
C J Mixing from CJs Thermomix Kitchen
Very nice relish. When I cook again I wouldn’t add the salt when cooking as I think there’s more then enough salt used when you’re draining the veggies at the beginning. Also would slow down the stirring speed so the corn stays more together.
Yum this is amazing I love corn relish and corn relish dip but the questionable additives in the store bought version means I have it away.. but this! Thank you it is so good! Made a half batch using your directions and happily eating corn relish dip again
Wonderful!!! I gave some away to a work collegue and now she wants some more!!! Making another batch right now!! It makes a fantastic dip, just mix with creamed cheese and Viola!!
Thank you I absolutely love it. It is just like the Masterfoods one I grew up with and it makes so much. I'm looking forward to sharing it with family and friends. PS - I stirred on speed 3 in my TM5.
I made this recipe today. Didn't have time to leave the veggies for 3 hours so only left them for 30 minutes. Reduced the speed to 2.5 and still had whole kernels. Great recipe, thanks so much for sharing Debt
If I made this again I would rinse the salt off then drain as it is way too salty.
And it was blended too much.
So was disappointed ...
husband didn't find it too salty...
Love it! My corn (frozen) was pretty crushed, even in reverse, but fine for dip!