Corn-Tomato Chutney

Recipe by
Total Time:
30-45 minutes
Serves: 8
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • 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

  • Cut the tomatoes into big pieces.
  • Chop the onion into small pieces.
  • Pour two cups of water in a microwave-safe bowl. Set the cooking time to 5 minutes (the tomato skins should peel out).
  • Drain the tomato pieces and peel the skin. Don't throw the water away.
  • Cook the onion pieces and corn together in the same water. Drain the corn and onion in a vessel.
  • When the items have cooled, grind them in a mixie or liquidiser. Add chilli and tamarind paste while grinding.
  • Heat a kadhai and pour 1 tbsp of oil. Season with mustard, hing and turmeric powder. Add the ground paste and salt.
  • 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).