Sweet and sour corn chutney
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Photo, Sian Richards.
Ingredients
2 cups diced red onion
2 cups diced red bell pepper
2 tbsp canola oil
2 cups fresh kernals of corn
1/2 cup apple cider vinegar
2 tbsp granulated sugar
1/4 tsp salt
1/4 tsp turmeric
Instructions
COOK red onion and red bell pepper in canola oil in a large saucepan over medium until soft, about 5 min.
ADD corn kernels, apple cider vinegar, sugar, salt and turmeric. Cook until heated through, 2 to 4 min. Spoon into jars and refrigerate up to 2 weeks.