Chunky Sweetcorn and Red Capsicum Relish

, from Issue #52. September, 2015
Photography by Manja Wachsmuth.
Chunky Sweetcorn and Red Capsicum Relish

I like the corn in this relish to retain a little bite. I serve it not only with meats from the barbecue, but also to make sandwiches and with roasted vegetable salads and potatoes.


3 fresh sweetcorn
1 red capsicum, diced
1 onion, finely chopped
2 tablespoons olive oil
2 cloves garlic, crushed
1 teaspoon each dry mustard powder and ground turmeric
½ teaspoon ground cumin
½ teaspoon celery seed
¼ teaspoon each ground allspice and cinnamon
1 medium tomato, roughly chopped
½ cup cider vinegar
¼ cup caster sugar
1 teaspoon cornflour
1 tablespoon water
sea salt and freshly ground pepper


Peel the sweetcorn and cut the kernels off with a sharp knife.

Place in a large saucepan with the capsicum, onion, oil and a large pinch of salt. Cook for 5 minutes, stirring occasionally.

Add all the remaining ingredients except the cornflour and water, and bring to the boil. Season then reduce the heat and simmer gently for ten minutes.

Combine the cornflour and water to make a smooth paste and stir into the relish. Cook for 2-3 minutes until lightly thickened. Cool. Makes about 2½ cups