Spicy sweetcorn fritters with tomato chutney

Method

1. To make the chutney, put all the ingredients in a large stainless steel pan and bring to a simmer. Cook, without a lid on, for about 1½ hours or until the liquid has reduced and the mix has begun to caramelise. Spoon into a sterilised jar (see Know-how), seal and store in a cool, dark place. Once opened it will keep for up to 1 week, or unopened for up to 1 month (see tips).
2. To make the fritters, put the flour in a mixing bowl and make a well
   in the middle. Add the eggs, milk and soured cream to the well, then gradually beat the flour into the
   wet ingredients to make a batter. Add all the other ingredients (except the vegetable oil) and season with salt and pepper.
3. Heat a non-stick frying pan over a medium heat and drizzle with oil. Spoon 3 separate large dollops of the batter (about half the total amount) into the pan and cook for 2-3 minutes on each side until golden brown and cooked through.
4. Remove from the pan to a wire rack and season with salt. Repeat with the rest of the batter.
5. To serve, top each fritter with a spoon of soured cream (or a poached egg if you want to – see tips) and tomato chutney, then finish with a few coriander leaves sprinkled on top.