Corn Chutney
This Corn Chutney with the Cranberry-Garlic Chutney and the Apple Chutney pairs nicely
with roasted beef tenderloin and roasted pork tenderloin.

1 cup frozen corn kernels
1/2 cup cabbage (diced into 1/4 inch)
1/2 cup diced onion
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
1/2 cup sugar
1/4 teaspoon ground English Mustard
1/4 teaspoon celery seeds
1/2 teaspoon salt
1/4 teaspoon turmeric powder
1/4 cup white vinegar
Cornstarch
1 small jar red pimentos

In a large (non-corrosive) kettle mix all ingredients and bring to a boil.  Cook for about 10 minutes.  Thicken with about 1 teaspoon cornstarch mixed with about 1/4 cup cold water. Mix in pimentos.

Cool, store and refrigerate.