Red pepper relish

3 medium onions
2 tablespoons salt
6 large red peppers
1 or 2 chillies
1 teaspoon yellow mustard seeds
1 teaspoon celery seeds
1 teaspoon turmeric
1 1/2 cups white wine vinegar
3/4 cup castor sugar
1-2 tablespoons cornflour mixed with a little water

Finely chop the onions, sprinkle them with salt and set aside for three hours.

Remove the tops, seeds and white membrane from the peppers and chop finely. Peel and deseed the chillies and chop finely.

Drain any liquid from the onions. Place the onions, peppers, chillies, mustard seeds, celery seeds, turmeric, vinegar and castor sugar in a large stainless steel pan, bring to the boil and simmer for 20 minutes. Add the cornflour paste and stir through to thicken.

Spoon into sterilised jars and seal.