Chutneys are a popular accompaniment with quite a few Indian dishes. Be it the dosas or idlis or samosas or pakodas – a chutney will always enhance the flavor of the main dish 🙂
South Indian chutneys are mostly prepared with fresh coconut. The nutty flavour of the coconut makes it further more delicious.
Today’s chutney recipe is a blend of sweet, spicy and tangy. The sweetness of the corn with a tinge of coconut makes it very unique and yumm.
Do give it a try – below is the recipe for Sweet corn chutney !
Preparation Time: 15 mins
Serves: 3-4 people
Sweet corn – 4 ears of whole corn or 1 full bowl of frozen corn
Coconut – 1 cup
Green Chillies – 4 to 5
Tamarind paste – 1.5 tsp
Asafoetida – 1/4 tsp
Salt – 1 tsp or as per taste
Oil – 1 tbsp
Mustard Seeds – 1 tsp
Urad Dal – 1/2 tsp
Curry leaves – few
Dry Red chillies – 3 to 4
Boil or cook the corn till soft and tender.
*I cooked 4 whole corn ears in Instant Pot for 10 mins on Manual mode NPR.
Once cooked, allow them to cool down.
Grind the corn along with coconut, green chillies, tamarind paste, asafoetida and salt.
You don’t need to add water since the corn has the necessary water content.
Once ground into a fine paste, prepare the tempering with the ingredients mentioned under the ‘For Tempering’ section.
Serve with hot parathas or roti or even plain rice 🙂