Roasted Corn Relish - cooking recipe

Ingredients

4 None corn cobs, kernels removed
2 None onions, diced
1 None red pepper, deseeded, diced
1 None green pepper, deseeded, diced
2 None garlic cloves, crushed
1 None long red chili, finely chopped
1/4 cup olive oil
2 cups cider vinegar
1 cup white wine vinegar
1/3 cup sugar
2 tsp yellow mustard seeds
1 tsp turmeric
2 tbsp cornstarch
1/4 cup water

Preparation

Preheat oven to 350\u00b0F. Combine all vegetables, garlic and chili in a baking dish and toss with oil. Bake for 30 mins, or until golden. Remove and allow to cool.
In a large saucepan, combine vinegars, sugar, mustard seeds and turmeric. Slowly bring to a boil on medium heat, stirring until sugar dissolves.
Reduce heat to low. Stir in vegetables and simmer for 20-25 mins, stirring occasionally. In a small bowl, blend cornstarch into water and add to mixture in saucepan. Cook, stirring, for 4-5 mins, or until mixture thickens.
Spoon into hot sterilized jars. Seal immediately. When cool, label and date. Serve with cold meats, cheese and pickled onions.