Spicy Tomato and Corn Chutney

Spicy Tomato and Corn Chutney


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A Lipman family favorite, this recipe brings out the sweet flavors of tomato and corn with spicy red chili flakes and fresh basil.

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Chicago, Illinois

Time needed

20 min preparation + 2 hour cooking

Serving Size / Yield

1 jar


  • Three large Vintage Ripes, diced (keep skin and seeds intact)
  • Kernels from one ear of raw corn
  • 6 large basil leaves, cut into strips
  • 1 1/2 C. of sugar
  • 4 Tbs. lime juice
  • 1/2 tsp. cinnamon
  • 1/2 Tbs. salt
  • 1/2 Tbs. red chili flakes

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Add all ingredients to a large pot. Bring the mixture to a boil, then reduce to a simmer; stir regularly. After about 2 hours, the chutney will start to thicken. 

Once chutney reaches your preferred consistency, remove from heat and let sit for 15 minutes.

Fill jars with the chutney and refrigerate. Serve atop toast or crackers. Add a smear of goat cheese for added flavor.

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