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 !

RECIPE:

Video Link: 

Preparation Time: 15 mins

Serves: 3-4 people

INGREDIENTS:

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

FOR TEMPERING:

Oil – 1 tbsp

Mustard Seeds – 1 tsp

Urad Dal – 1/2 tsp

Curry leaves – few

Dry Red chillies – 3 to 4

METHOD:

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 🙂