Tomato Corn Chutney Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 2.Add chopped tomatoes, corn kernels, green chilies, ginger, and garlic. Cook until the tomatoes are soft.
• STEP 3.Add salt, turmeric powder, and red chili powder. Mix well and cook for a few more minutes.
• STEP 4.Remove from heat and let it cool. Blend the mixture into a smooth paste.
• STEP 5.Transfer the chutney to a jar and store it in the refrigerator. Serve with dosa, idli, or as a spread on sandwiches.

Cooking Tips

• You can adjust the spiciness of the chutney by adding more or less green chilies.
• If you prefer a chunky texture, blend the chutney for a shorter duration.
• You can add a squeeze of lemon juice for extra tanginess.

Storage and Serving

• Store the Tomato Corn Chutney in an airtight container in the refrigerator.
• Serve it as a side dish with dosa, idli, or as a spread on sandwiches.
• It can be stored in the refrigerator for up to a week.