Makes approximately 2.5 litres / 4.4 pints
Ingredients
900g Sweetcorn (removed from the cobs)
900g Cabbage (roughly chopped)
450g Onion (roughly chopped)
170g Granulated sugar
570ml White wine vinegar
2 tsp Salt
1 tbsp Mustard powder
1 tsp Turmeric
1 tsp Chilli flakes
Method
Place your empty jars in the oven at 100C.
Place the vegetables and spices in a pan with the vinegar. Bring to the boil and simmer for 10-12 minutes.
Add the sugar and boil for about 20 minutes, until the liquid thickens to a syrupy consistency.
Ladle into the pre-heated jars.
Once cool, add wax discs to the top of the chutney, and add the lids.
Keep for at least two months before eating.
Store in a cool dark place for up to 12 months.
