Roasted Corn Relish - cooking recipe

Ingredients

4 corn cobs, kernels removed
2 onions, diced
1 red capsicum, seeded and diced
1 green capsicum, seeded and diced
2 garlic cloves, crushed
1 long red chili, finely chopped
1/4 cup olive oil
2 cups cider vinegar
1 cup white wine vinegar
1 1/2 cups sugar
2 teaspoons yellow mustard seeds
1 teaspoon turmeric
2 tablespoons cornflour
1/4 cup water

Preparation

Preheat oven to moderate 180c. Combine all vegetables, garlic and chili in a baking dish and toss with the oil. Bake for 30 minutes, then allow to cool.
In a large saucepan, combine vinegars, sugar, seeds and turmeric; bring slowly to the boil over a medium heat, stirring to dissolve the sugar.
Reduce the heat to low and stir in the vegetables. Simmer for 20-25 minutes stirring occasionally. In a small bowl, blend the cornflour into water and add to the mixture in the saucepan. Cook stirring for 4-5 minutes or until the mixture thickens. Spoon into hot, sterilised jars and seal immediately. Label and date when cool.