Ingredients
2 tbsp rice bran oil
1 onion, fine chopped
2 sticks celery, fine diced
¼ orange capsicum, fine diced
420 g can creamed corn
1 tsp crushed garlic
2 tsp SIDS SALT & PEPPER
2 tsp brown sugar
½ tsp SIDS HOT WORCESTER SAUCE
1 tbsp corn or glucose syrup
1 tbsp SIDS RASPBERRY VINEGAR
2 tbsp yellow mustard seeds
1 cup water
2 tsp cornflour
Directions
Sauté onion for 2 minutes, stirring occasionally. Add capsicum and celery then cook for 2 more minutes. Add all except the water and cornflour, including SIDS SALT & PEPPER, SIDS HOT WORCESTER SAUCE and SIDS RASPBERRY VINEGAR then stir thoroughly.
Mix water and cornflour into a paste then add to pot and stir in. Simmer 15 minutes then allow to cool. Store in refrigerator for 2 weeks.
