Sweet and sour corn chutney

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Sweet and sour corn chutney

Photo, Sian Richards.


  • 2 cups diced red onion
  • 2 cups diced red bell pepper
  • 2 tbsp canola oil
  • 2 cups fresh kernals of corn
  • 1/2 cup apple cider vinegar
  • 2 tbsp granulated sugar
  • 1/4 tsp salt
  • 1/4 tsp turmeric


  • COOK red onion and red bell pepper in canola oil in a large saucepan over medium until soft, about 5 min.
  • ADD corn kernels, apple cider vinegar, sugar, salt and turmeric. Cook until heated through, 2 to 4 min. Spoon into jars and refrigerate up to 2 weeks.

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