Corn Relish

For the corn relish, peel the celery bulb and cut into very small cubes. Peel and finely chop the onions and garlic. Cut the chili peppers lengthwise and remove the stalk and seeds. Cut into fine strips.

Heat olive oil in a pan and sauté the onions. Add garlic, celery and mustard seeds and fry briefly. Pour in the vinegar, add the corn kernels and season with turmeric and pepper. Simmer for 30 minutes until the relish is slightly thickened. Season to taste with salt.

While still hot, pour the corn relish into prepared jars, drizzle a few drops of alcohol over the top, light and seal immediately.

Preparation Tip:

Vary this recipe by adding chopped tomatoes or kidney beans to the corn relish.

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