Corn chaat with tomato and tamarind chutney

1. To make the chutney, add all ingredients to a saucepan and place over medium heat. Cook for 15-20 minutes or until the chutney thickens. It will be runnier than a traditional chutney, but it should have reduced and thickened slightly. Set aside until ready to serve.

2. To make the spiced yoghurt, combine all the ingredients in a bowl. Season and set aside.

Preheat a chargrill pan over high heat. Par-boil corn in a saucepan of simmering salted water over medium-high heat for 5 minutes and drain well. Add a generous tablespoon of butter or olive oil over the corn and chargrill, turning often, until lightly charred in spots and the butter (if using) has melted gloriously into all the crevices (about 5-10 minutes).

3. To serve, scoop the yoghurt into a bowl. Top with the bhuja mix and dollop ½ cup of the chutney (or to taste) over the top. Top with charred corn kernels and scatter over the remaining herbs and the panch phoran. This is best served immediately while the bhuja mix is still very crisp.

*This chutney makes more than you need for this recipe but opening a can of tomatoes and only using half is incredibly frustrating, so use the leftover runny chutney on your morning eggs or lunchtime sandwich. It will keep in a tightly sealed jar for at least four months in the fridge. 

Note: If you were planning a corn eating extravaganza (may I join you?) you could serve this with my tandoori corn and raita, they go together brilliantly.