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.