Corn chaat with tomato and tamarind chutney

Slice the kernels into the chaat or eat the corn straight off the cob - you choose.
Slice the kernels into the chaat or eat the corn straight off the cob - you choose. Photo: Katrina Meynink
Dietary
Vegetarian

Yes, I have blatantly incorporated that bhuja bar snack cracker mix – it adds the perfect spicy crunch to the corn and chutney. You can cut the charred corn directly into the chaat or reserve some cobs to serve with the chaat to swipe through the mixture and eat straight from the cob.

Ingredients

2-3 corn cobs

Tomato and tamarind chutney*

400g can chopped tomatoes

1 tbsp tamarind extract

½ cup brown sugar

1 tsp chilli flakes

2 tsp ground ginger

½ tsp ground cloves

1 cup bhuja cracker mix

1½ tsp panch phoran, toasted

Spiced yoghurt

200g tub natural Greek yoghurt

2 tsp madras curry powder

1 green chilli, finely sliced

¼ cup mixed herbs, chopped, plus extra leaves to scatter (I used coriander and mint)

Method

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.