Gluten free recipe

Vegan Corn and Sweet Potato Kebabs with Mint and Coriander Chutney

Vegan Corn and Sweet Potato Kebabs with Mint and Coriander Chutney

This is again a simple recipe, throw a few things together and your Kebab is ready. I am using sweet potato instead of the regular potato. Sweet potato is loaded with antioxidants, it is cheap and easily available so makes every sense to replace the potatoes with these. Also whenever you make these kebabs do not skip the chutney. The kebabs are no fun without the Mint and Coriander chutney. Also you can use fresh or frozen corn, which means corn kebabs can be on your table 365 days a year.


Preparation + Cooking Time: Under 15 mins

Serves: Makes 4-5 Kebabs


For Kebabs:

Corn: One cup corn kernels

Onion: Finely chopped, 3/4 cup

Green Chillies: Finely chopped, 1 teaspoon

Sweet Potato: 1 cup, boiled and mashed

Mint + green fresh coriander leaves: 1/2 cup

Capsicum: 2 tbsp, finely chopped

Rice Flour: 1/4 cup (To bind everything together)


Garam Masala Powder: 1 tbsp

Lemon juice: 2-3 tbsp OR dry mango powder: 1tbsp

Satay Sticks: 4-5

Oil (Any veg oil)


For the chutney:

Green Coriander: 2 Cups. Clean the leaves and chop them coarsely

Mint: 1/2 cup. Chopped

Garlic: 2-3 cloves

Green Chillies: 2-3 chopped ( If you want less hot, use only 1)

Lemon: Juice of 1 big lemon or 2 small.

water: 3/4 cup or less




Combine everything together, make it like a dough, then grease your palm with some oil and start putting the kebab dough on the satay stick. Do this gently.

Now in a non stick pan pour some oil, when it gets hot, place the kebabs first cook on low heat for 2-3 minutes then turn the heat medium high, cook like this for a minute or so, the kebabs they will turn brown. Cook all sides and after all sides become brown remove kebabs from the pan.



In a blender, blitz the mint, coriander, lemon juice, garlic cloves with some salt and a bit of water. Start with very little water, if the chutney looks too thick then add just a bit more. The chutney should never be too runny, it should be slightly loose than your tomato ketchup. When you get this consistency your chutney is ready. You can keep this in a container in the refrigerator for upto 3-4 days.


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