Chutney gets filed under condiments people know they should make and never do. That changes with this one — fresh corn, caramelized onion and bell pepper, diced tomato, brown sugar, apple cider vinegar, and What a Jerk seasoning toasted into the vegetables until everything is thick, sticky, and deeply flavored.
The key step is the browning. Let the corn, onion, and pepper sit in the butter and develop real color on the bottom of the pan. That caramelization is the foundation of the whole thing — the sugars in the corn concentrate, the fond builds, and when you deglaze with the vinegar and tomato you pick up all of that flavor and fold it into the chutney. Don't rush it.
What a Jerk brings the Scotch Bonnet heat and the fresh-ground allspice that makes this more than just a sweet corn relish. The fruity heat plays against the brown sugar and vinegar in a way that makes you want to put this on everything.
Ingredients
- 3 cups fresh corn, cut off the cob
- ½ white onion, small diced
- 1 green bell pepper, small diced
- 1 small can diced tomatoes, drained
- 4 tablespoons butter
- 1½ teaspoons What a Jerk seasoning
- 1 tablespoon apple cider vinegar
- 2 tablespoons brown sugar
Instructions
1. Caramelize the vegetables Melt butter in a large skillet over medium heat. Add corn, onion, and green bell pepper. Sauté until tender and caramelized, stirring occasionally. You want deep browning on the bottom of the pan — that's where the flavor lives. Don't rush this step.
2. Toast the seasoning Stir in What a Jerk seasoning and let it toast with the vegetables for about 1 minute. The heat blooms the spices and the aroma at this point tells you everything is working.
3. Add the remaining ingredients Add the drained diced tomatoes, brown sugar, and apple cider vinegar. Scrape up all the browned bits from the bottom of the pan — that's the depth of the chutney right there.
4. Simmer down Cook until the mixture becomes thick, sticky, and almost dry. You want it to hold its shape on a spoon, not run off the side.
5. Cool slightly before serving It tightens as it cools. Don't serve it straight from the pan.
What to Put It On
This chutney works on more things than you'd expect.
Spooned over grilled pork chops or chicken — the fruity Scotch Bonnet heat against the char of the meat is the move this was built for.
On hot dogs, brats, or grilled sausage — better than any relish you've ever bought in a jar.
Stirred into softened cream cheese — instant party dip that disappears faster than you made it.
Layered into a grilled cheese — sounds unexpected, tastes inevitable.
What a Jerk is Lucky Cajun's authentic Jamaican jerk seasoning — fresh-ground Scotch Bonnet and allspice, no sugar, Born On Date on every pouch. Shop What a Jerk.
