This sweet and tangy recipe is so versatile, I can recommend three completely different dinner ideas right off the top of my head. First, you can combine one quart of chilled Tomato Corn Chutney with one pound of cooked, chilled shrimp and a diced jalapeno pepper for a fantastic spin on coctel de camerones. Second, you can combine one quart of warmed Tomato Corn Chutney with a small can of black beans and one pound of cooked, cubed chicken for a delicious chicken chili. Third, you can drain a quart of Tomato Corn Chutney and combine it with one pound of seasoned ground beef for a tasty enchilada filling.
However you plan to use this chutney, remember… the season for fresh sweet corn is SHORT!
Ingredients (Makes 5 quarts or 10 pints)
1 large white onion, diced
1 large green bell pepper, diced
1 large green apple, diced
5 pounds of tomatoes (about 20 tomatoes), coarsely chopped
8 ears of sweet corn (kernels only)
2 1/2 cups white vinegar
1 cup brown sugar
1 tablespoon salt
Step 1) Combine all ingredients in a large stockpot. This is simple, but peeling and cutting corn, chopping tomatoes, and dicing peppers, onions, and apples takes a little while. Be patient.
Step 2) Bring all ingredients to a gentle boil.
Step 3) Ladle chutney into sterilized canning jars, leaving 1/2 inch of headspace. Remove air bubbles by running a knife or canning tool along the inside of the jars. Top with lids and rims, and process in a boiling water bath for 15 minutes (pints) or 20 minutes (quarts).