Ingredients

• 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).