Tangy Corn Chaat

Sweet corns have been a great addition to the Indian food scene. It started about 10 years ago when all food courts and malls started to sell boiled american corn mixed with butter and spices. The trend hasn't stopped even yet. What it means is that we have corns available aplenty. It actually makes for a great summer starter - light and fresh. We made a quick chaat with a great secret ingredient - apricot chutney!

1 cup boiled sweet corns
1 onion, finely chopped
1 tomato, finely chopped
1 tbsp chopped cilantro
1 tsp lemon juice
1 tsp apricot chutney (if you don't have this, try 1 tsp apricot/orange marmalade with 1 tsp chaat masala and 1/2 tsp ginger juice)
1 tbsp peanuts
Salt and white pepper


We don't really need to tell this - just mix everything together and adjust ingredients per your taste. A light and refreshing summer starter is ready!


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This blog is from the kitchen of Neha Gupta and Mridul Karkara. We go about our days pretending to be HR Managers and Business Consultants respectively, though in reality, just thinking about our next big meal! This food blog is a representation of our experiments in the kitchen and for the simple joy of cooking and sharing!

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All content on this blog, including the photography and written text, recipes, ingredients, method are my work, owned by Mridul Karkara and Neha Gupta, which means it iscopyrighted with © All Rights Reserved.Links and short excerpts of the post can be used with credit and a link back to the blog. Recipes - Ingredients and method, Photographs CANNOT be reproduced or copied in any form.