Sweet Corn Fritters and Tomato Chutney

Very simple, and really delicious, children really like them too and it's easy to make a bigger version for their tea. Obviously, you don't have to make your own chutney as you can easily buy it. If you do make your own, this does make an awful lot more than you need for this recipe and you can always use it with burgers, cheese or cold cuts. The fritters are great with some red onion marmalade, or a little bit of crumbled feta.

Method

1. For the chutney
2. Put the tomatoes into a preserving pan or just a large heavy based pan, add all the remaining ingredients and stir together, bring to the boil slowly and stir from time to time until the sugar has dissolved
3. Cook the chutney at a medium simmer for about 1 - 11/2 hours, stirring occasionally until it has reduced to a jammy consistency and no excess liquid remains. When a wooden spoon drawn through the chutney leaves a clear channel with just a little juice it is ready
4. Spoon the chutney into warmed, sterilized jars, screw on a lid and allow to cool
5. Store in a cool dark place, if you can let it mature for about 4 weeks, all the better
6. For the fritters
7. Put all the ingredients in a food processor and pulse until combined, if the mixture looks a little sloppy, add a little more flour. It should be think enough to just drop off a spoon
8. Heat a little olive oil in a frying pan on a medium heat
9. Drop one small teaspoon of the mixture into the pan, when it starts to bubble up, turn it over. Try this once, to check for seasoning and adjust the rest of the mixture as necessary
10. Cook the rest of the mixture in batches in the frying pan, a teaspoon full for each one, and blot them on some kitchen towel
11. Arrange on a serving plate and top with a blob of tomato chutney, then sprinkle some chopped coriander and serve still warm