Fresh corn on the cob floods the vege shelves come February and the price reductions reflect its abundancy making it the ideal time to bottle up a pot or two of corn relish. Fresh turmeric brings a vibrant deep golden hue and earthy note to this relish, mustard a little fire, and allspice berries weave a trail of nutmeg, cloves and cinnamon in the relish. Leave for a month before opening to allow the flavourings to fuse and mellow into a well-blended taste of summer – just bottled and preserved ready to give. Begin by gathering all the ingredients together including the jars and the lids you will put the relish in.

Ingredients

• 4 large cobs fresh corn, husks removed
• 2-3 roots of turmeric, peeled
• 1 each red and green capsicum, finely diced
• 2 stalks celery, preferably the outside larger stalks, finely diced
• 1 (150grams) brown onion, peeled and finely diced
• 1 1/2 cups white wine or cider vinegar
• 1 cup sugar
• 1 tablespoon salt
• 4 allspice berries (optional)
• 2 teaspoon dry mustard
• 2 teaspoon dry mustard

Method

1. Use a sharp knife to cut the corn from the cobs and place into a large saucepan. Use a peeler to peel the turmeric into long thin strips. Use gloves when preparing turmeric as this feisty-flavoured rhizome will stain your hands. Add to the saucepan with the capsicum, celery, onion, vinegar, sugar, salt, and allspice berries if using, and bring to the boil.
2. Once boiling, lower the heat and simmer for 20 minutes stirring regularly to avoid the mixture catching on the bottom and the corn is well cooked. Mix the flour and mustard with a little water to make a smooth paste. Stir into the hot relish, bring to a gentle boil, and boil for 5 minutes stirring regularly. It is important at this stage to ensure the flour is well cooked enough to thicken the relish, and to ensure there is not raw flour taste. Dry mustard is added at the end as it can impart a bitter note if cooked too long.
3. Bottle into warm, dry, sterilised jars. If using cellophane-preserving lids, seal while hot. If sealing with a screw-top jar, cover the freshly-filled jars with paper towel or a clean, light cloth and seal with the lid when cold.

Cooks Tips

* Use a peeler to peel the turmeric into long thin strips. Use gloves when preparing turmeric as this feisty-flavoured rhizome will stain your hands.

* No fresh turmeric? Use dried, adding about 2-3 teaspoons at the beginning.