Lipman Recipe Book

Spicy Tomato and Corn Chutney

  • Three large Vintage Ripes, diced (keep skin and seeds intact)
  • Kernels from one ear of raw corn
  • 6 large basil leaves, cut into strips
  • 1 1/2 cups of sugar
  • 4 Tbsp. lime juice
  • 1/2 tsp. cinnamon
  • 1/2 Tbsp. salt
  • 1/2 Tbsp. red chili flakes
  • Add all ingredients to a large pot. Bring the mixture to a boil, then reduce to a simmer; stir regularly. After about 2 hours, the chutney will start to thicken.
  • Once chutney reaches your preferred consistency, remove from heat and let sit for 15 minutes.
  • Fill jars with the chutney and refrigerate. Serve atop toast or crackers. Add a smear of goat cheese for added flavor.
More Information:
  • This recipe was created by one of our team members and is a Lipman family favorite. This recipe, which makes enough to fill one large jar, can easily be doubled.
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