taste of today

Corn Chutney

NBC Universal, Inc.

Chef Chris Prosperi shares his favorite recipe for corn chutney.


  • 6 ears of shucked corn
  • 1 cup of diced red onion
  • 1 cup of diced red pepper
  • 1 diced plum tomato
  • 1 cup of cider vinegar
  • 3/4 cup of sugar
  • 1 teaspoon of mustard seed
  • 1 teaspoon of turmeric
  • 2-4 dashes of hot sauce (or more if desired)


Place corn kernels, onion, red pepper, tomato, vinegar and sugar in a medium-sized pot. Turn the heat to high and mix everything together.

Incorporate the mustard seed and turmeric. Bring to a full boil on high heat then turn down to a simmer.

Add the hot sauce to taste then simmer for 20 to 30 minutes or until the liquid is a syrup and the mixture is thick.

Allow the chutney to cool then place in jars and keep in the refrigerator for up to four weeks.

You can use this as a topping for hot dogs, hamburgers and sandwiches.

This recipe makes 1.5 quarts.

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