Instructions: Finely dice onion, celery, capsicum.

Place 2/3 of the vinegar and the sugar into a large saucepan. Cook, stirring over a low heat, until the sugar dissolves, bring to the boil.

Add corn and all the remaining chopped vegetables.

Lower the heat and simmer for 20 minutes.

Dissolve cornflour, tumeric, dry mustard and curry powder in the remaining vinegar.

Add to the vegetable mixture. Cook, stirring, until the mixture boils and thickens. Add mustard seeds.

Lower the heat and simmer for a furthur 10 minutes. Pour relish into warm dry jars and seal.

Keeps for 3-4 months.

Ensure storage jars are well sterilised.

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