Instructions: Heat the olive oil and add the chilli, mustard seeds, fennel seeds and bay leaves and stir briefly until aromatic. Add the diced onion, chopped shallots and minced garlic and saute for a few minutes while stirring to incorporate all the ingredients.

Meanwhile, cut all the corn off the cobs.

Add the corn, tomatoes, cucumber, capsicums, sugar and vinegar and bring to the boil. Simmer the mixture for one hour, stirring regularly, until the mixture is thick and glossy.

Pour the relish into hot sterile glass jars and seal. Allow to cool thoroughly then store in a cool dark place for up to 2 years.

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