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Corn-Tomato Chutney Recipe

Corn-Tomato Chutney is a popular Indian Pickles and Chutneys
Author :
On :
Thursday, 17 April, 2014
Category :
Family Friendly Recipe
Course :
Pickles and Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
Slow Cook Recipe
Difficulty :
Servings :
Serves 8
Rated 5 based on 100 votes


  • Tomato - 2, big
  • Peeled Corn - 1/2 cup
  • Onion - 1/2, large (optional)
  • Green chilli - 4 (or jalapeno pepper)
  • Salt to taste
  • Turmeric powder - 1/4 tsp
  • Mustard - 1/2 tsp
  • Hing - a pinch
  • Tamarind paste - 1/4 tsp
  • Oil - 1 tbsp
  • Lemon juice - 1 tsp (optional)
  • Water - 3 cups
  • How to Make Corn-Tomato Chutney:

    1. Cut the tomatoes into big pieces.
    2. Chop the onion into small pieces.
    3. Pour two cups of water in a microwave-safe bowl. Set the cooking time to 5 minutes (the tomato skins should peel out).
    4. Drain the tomato pieces and peel the skin. Don't throw the water away.
    5. Cook the onion pieces and corn together in the same water. Drain the corn and onion in a vessel.
    6. When the items have cooled, grind them in a mixie or liquidiser. Add chilli and tamarind paste while grinding.
    7. Heat a kadhai and pour 1 tbsp of oil. Season with mustard, hing and turmeric powder. Add the ground paste and salt.
    8. Boil on high flame for 5 minutes, stirring continuously. Continue to cook on sim for 10 minutes, stirring occasionally. The chutney should be semi-solid. When the chutney cools a bit, add lemon juice (optional).


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