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HOME › RECIPES › Street Style Manchurian Chutney Crispy Corn with Butter, Lime & Sesame

Street Style Manchurian Chutney Crispy Corn with Butter, Lime & Sesame

PREP : 5 MINS
TOTAL : 15 MINS
SERVES : 2

Crispy corn is already one of the most beloved Indo-Chinese street snacks in India. But tossed in Manchurian Chutney with brown butter, lime and toasted sesame it becomes something completely extraordinary. Each kernel is crispy, fiery, tangy and buttery all at once. This takes five minutes to make and will disappear in two.

Ingredients

For the Crispy Corn

  • 300g tinned or frozen sweetcorn, completely drained and patted bone dry
  • 4 tbsp cornflour
  • 1 tsp chilli powder
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • Salt to taste
  • Oil for frying

For the Manchurian Chutney Toss

  • 3 tbsp Khao Chi Manchurian Chutney
  • 1 tbsp butter
  • 1 tsp soy sauce
  • 1 tsp honey
  • Squeeze of lime juice

To Finish

  • 1 tbsp sesame seeds, toasted
  • 2 spring onions, finely sliced
  • Fresh coriander
  • Extra lime wedges
  • Pinch of chaat masala

PRODUCTS USED IN RECIPE

MANCHURIAN CHUTNEY
DETAILS

Method

  1. Step 1 - Dry the Corn
    Drain the corn and pat completely dry with kitchen paper. Leave for 5 minutes if possible the drier the corn, the crispier it gets.
  2. Step 2 - Coat the Corn
    Mix cornflour, chilli powder, black pepper, garlic powder and salt in a bowl. Add the corn and toss until every kernel is well coated. Shake off any excess.
  3. Step 3 - Fry the Corn
    Heat oil in a deep pan or wok. Fry the corn in batches for 3–4 minutes until golden and crispy. Drain on kitchen paper and season lightly with salt.
  4. Step 4 - Toast the Sesame Seeds
    Toast sesame seeds in a dry pan for 1–2 minutes until golden and fragrant. Set aside.
  5. Step 5 - Make the Chutney Butter
    Melt butter in a pan until lightly golden. Add Khao Chi Manchurian Chutney, soy sauce and honey. Stir for 30-40 seconds until glossy, then finish with a squeeze of lime.
  6. Step 6 - Toss Together
    Add the crispy corn to the chutney butter and toss quickly until coated.
  7. Step 7 - Finish & Serve
    Serve in a bowl with toasted sesame seeds, spring onions, fresh coriander, chaat masala and lime wedges. Eat straight away while crispy.
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