Here’s a riff on our popular corn relish recipe. This time some tumeric, more mustard and raisins make it zippier. Yellow beans and green tomatoes thicken it for that rich chutney lusciousness. Great to make while the corn is still wonderful.
12 ears of corn, cut from the cob (@ 10 cups)
4 green tomatoes
1 pint yellow wax beans
2 large onions, cut into small dice
1 red pepper, cut into small dice
4 serrano peppers, minced
1 cup golden raisins
4 cups cider vinegar
4 cups sugar
1 Tablespoon turmeric
2 Tablespoons dry mustard
1 Tablespoon coriander seeds
3 Tablespoons cornstarch
1. Cut the corn from the cobs – a corn cutter saves time, if you have one.
2. Dice the tomatoes in 1/2″ pieces. Do the same for the onions. Cut the beans into 1/2″ pieces. Dice the red pepper, mince the serrano pepper.
3. Combine the vinegar, sugar, and spices in large, heavy pot. Bring to a boil to dissolve the sugar.
4. When the vinegar is well mixed add the vegetables — corn, green tomatoes, onions, peppers, and raisins. Simmer for 15 minutes.
5. After 15 minutes, remove 1/2 cup of the liquid to a small bowl. Mix in the 3 Tablespoons cornstarch to make a smooth paste.
6. Stir the cornstarch paste into the boiling corn, mixing well. It will thicken up the liquid. Continue to simmer for 45 minutes. The mixture will thicken up a little more as it boils down.
7. Ladle the corn into 6 pint jars. Process for 15 minutes in a boiling water bath.