Recipe by Naomi Gajjar
When gatherings call for something bite-sized yet memorable, Crispy Corn Tarts with Spring Onion Chutney rise to the occasion effortlessly. These vibrant canapés bring together crunch, spice, and freshness in a single mouthful—making them perfect for festive spreads, cocktail parties, and casual celebrations alike.
Modern in presentation yet comfortingly familiar in flavour, these tarts showcase how simple ingredients can transform into elegant party starters when thoughtfully combined.
What Makes Them Special?
The magic of these corn tarts lies in their balance of textures and flavours. A crisp, ready-to-eat tart shell forms the base, holding a warm, spiced corn filling made with onions, tomatoes, and sauces that lend gentle heat and tang.
What truly elevates the dish is the spring onion chutney—fresh, sharp, and vibrant green. It cuts through the richness of the filling and adds a refreshing zing that keeps each bite light and exciting. Finished with shredded cabbage and sev, the tarts deliver crunch in layers, making them irresistibly moreish.
🧾 Ingredients (Makes 10–12 Tarts)
For the Corn Filling
- Onions – 3, finely chopped
- Tomatoes – 2, finely chopped
- Boiled corn kernels – 6 tbsp
- Salt – to taste
- Red chilli powder – to taste
- Chilli sauce – 1 tsp
- Tomato ketchup – 1 tsp
For the Spring Onion Chutney
- Spring onion greens and bulbs – small bunch
- Green chillies – 2–3
- Vinegar – 1–2 tsp
- Salt – to taste
For Assembly
- Ready-to-eat tart shells
- Finely chopped onions
- Finely chopped tomatoes
- Thinly shredded cabbage
- Red chilli sauce
- Sev
👩🍳 Preparation Steps
Step 1: Prepare the Corn Filling
Heat a little oil in a pan and sauté the chopped onions until soft and translucent.
Add the tomatoes and cook until they gently break down.
Stir in the boiled corn, salt, red chilli powder, chilli sauce, and tomato ketchup.
Cook for 2–3 minutes until everything is well combined.
Remove from heat and allow the mixture to cool completely.
Step 2: Make the Spring Onion Chutney
Add spring onion greens and bulbs, green chillies, vinegar, and salt to a blender.
Grind into a smooth, vibrant chutney.
Add a splash of water only if required.
Step 3: Assemble the Tarts
Fill each tart shell with a spoonful of the cooled corn mixture.
Top with chopped onions and tomatoes.
Drizzle lightly with red chilli sauce and spring onion chutney.
Finish with shredded cabbage and a generous sprinkle of sev.
Chef’s Notes (Gourmet Touch)
• Make-Ahead Ease:
The corn filling can be prepared a night in advance. Keep it refrigerated in an airtight container and bring it to room temperature before assembling.
• Texture Matters:
Assemble the tarts just before serving to preserve their crispness. Moisture softens the shells quickly.
🌟 More Than Just a Starter
Crispy Corn Tarts with Spring Onion Chutney are proof that party food doesn’t need to be complicated to be impressive. With make-ahead-friendly components and quick assembly, they’re ideal for hosts who want maximum impact with minimal stress.
Bright, crunchy, and bursting with flavour, these canapés are designed to disappear quickly—often before you’ve had just one. And sometimes, that’s the true sign of a great party dish.
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