This relish is fresh, spicy and crunchy and good with almost everything!

Makes 1.5 kg

1 large cucumber, peeled, seeded, roughly chopped

3 onions, diced

1 red capsicum, seeds removed and roughly chopped

1 green capsicum, seeds removed and roughly chopped

4 cups corn kernels (cut from 4-6 ears, depending on how big the ears are)

2 large tomatoes, diced

1 red chilli, seeded and finely diced

1 ¼  cups sugar

2 Tbsp salt

½ tsp black pepper

1 ½ cups apple cider or white wine vinegar

½ tsp turmeric

½ tsp cumin

Method

To save time you can easily cut the ingredients for this quick relish in the food processor.  I suggest doing it in batches so it doesn’t go mushy.

Pulse the cucumbers, onions and capsicum so that they are all a similar size, I go on the size of a kernel of corn.

Place mixture in a medium-sized, thick-bottomed pot.  Add the corn, tomatoes, chillies, sugar, salt, pepper, vinegar, turmeric and ground cumin. Bring to a boil. Reduce heat to a simmer and cook for 25 minutes.

Spoon the corn relish into clean jars and seal. Will last for 4-6 weeks refrigerated.