BabyCorn with Mint Chutney(pudina chutney)


For The Green Chutney:

  • 1 cup chopped mint leaves(pudina)
  • 1/2 cup chopped green corriander(dhania)
  • 1/4 cup sliced onions
  • 1 tbsp lemon juice
  • 1/4 tsp sugar
  • 2 to 3 green chillies , roughly chopped
  • salt to taste

for BabyCorn:

  • 2 cups babycorn , cut into 2 vertically
  • 2 tsp melted low fat butter
  • 1+1/2 tsp cornflour
  • 1/4 tsp black salt(kala namak)
  • salt to taste
For The Serving:
  • 1/4 cup sliced onions
  • 4 lemon wedges


For the Green Chutney:

  1. Combine all the ingredients and blend in a mixer to a smooth paste, using very little water.
  2. Refrigerate and use as required.


  1. Boil the baby corn in salted water till they become soft and are cooked.
  2. Combine the baby corn with the prepared chutney in a bowl, toss well and keep aside for 10 minutes.
  3. Heat the butter in a broad non-stick pan, add the marinated baby corn and sauté on a medium flame for a minute.
  4. Add the cornflour, black salt and salt and sauté on a medium flame for another 2 to 3 minutes.
  5. Serve hot with onions and lemon wedges.

Nutrient values Per Serving

Energy Protein Carbohydrates Fat Fibre Vitamin C
63 calories 1.6 gm 9.4 gm 2.6 gm 1.0 gm 7.9 mg

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