Tandoori spiced pork steak, green chutney and chilli lime sweetcorn

Tandoori spiced pork steak takes a bold marinade of yoghurt, Kashmiri chilli, garam masala, cumin and coriander. Chargrilled until charred and juicy, it sits beside a fresh green chutney and addictive chilli lime sweetcorn. This quick barbecue meal brings big flavour with a cool, herby side and sweet-spiced corn.

This tandoori spiced pork steak with green chutney and chilli lime sweetcorn calculates as Nutri-Score C. The pork provides high-quality protein, and the yoghurt marinade, fresh coriander and mint add beneficial nutrients, while the butter and chilli powder on the corn keep the flavour profile balanced. Enjoy this dish as part of a varied diet, ideally with extra vegetables.

Approximate nutrition per serving: 520 kcal, 28g fat, 14g saturates, 24g carbohydrates, 8g sugars, 4g fibre, 42g protein, 1.6g salt.

Method

1. Marinate the pork overnight – 5 minutes active, 4+ hours resting.
   Combine the Greek yoghurt, Kashmiri chilli powder, garam masala, ground cumin, ground coriander, ginger garlic paste, lemon juice and salt in a bowl. Mix until smooth. Score the pork steaks lightly on both sides to help the flavour soak in, then coat them thoroughly with the tandoori marinade. Cover the bowl and refrigerate for at least 4 hours, preferably overnight. The longer you leave it, the deeper the spice flavour goes into the meat.
2. Blend the green chutney while the pork marinates – 5 minutes.
   In a blender, combine the coriander, mint, green chillies, lime juice, Greek yoghurt, caster sugar and a pinch of salt. Blitz until you have a smooth, vibrant sauce. Taste and adjust seasoning – you want it tangy, herby and gently spicy. Refrigerate until needed. This fresh green chutney keeps well for a couple of days.
3. Prepare the chilli lime butter for the sweetcorn – 3 minutes.
   Melt the unsalted butter in a small saucepan. Stir in the chilli powder, lime zest and lime juice. Keep the butter warm so it stays fluid for basting the corn on the barbecue.
4. Cook the pork over high heat – 8 to 10 minutes.
   Remove the pork steaks from the marinade and let any excess drip off. Place them on a very hot barbecue (or a griddle pan) and cook for 4–5 minutes on each side. The charred edges and smoky aroma tell you the tandoori spiced pork is ready. Rest the steaks on a plate for 3–4 minutes before slicing, so the juices redistribute evenly.
5. Grill the sweetcorn while the pork rests – 8 to 10 minutes.
   Put the corn on the cob directly over the hot grill or barbecue. Turn them every couple of minutes and baste generously with the chilli lime butter. Let them char in patches – that smoky sweetness is what you want. Once the corn is tender, sprinkle over the chaat masala and a little extra salt. Keep them warm until serving.
6. Slice and serve the feast – 2 minutes.
   Slice the rested pork steaks against the grain into thick strips. Squeeze a little lemon juice over the meat, then finish with a pinch of chaat masala if you like. Pile the pork on a serving plate with the green chutney on the side and the chilli lime sweetcorn alongside. This whole meal bursts with colour and bold flavours – perfect for a sunny evening or any time you want a taste of the barbecue.

Wine Pairing

Tandoori spiced pork steak with green chutney and chilli lime sweetcorn calls for a wine that handles spice, smoke and tang. A fruity, off-dry Riesling works beautifully – its slight sweetness balances the heat from the Kashmiri chilli and green chillies, while the citrus notes complement the lime in the corn and chutney. Alternatively, a juicy Grenache or a chilled Zinfandel pairs well with the charred pork and the smoky, buttery corn.

For a white option, try a Viognier or a dry Gewürztraminer – both bring aromatic intensity that stands up to the bold tandoori spices. If you prefer rosé, a dry Spanish rosado from Navarra or a Provence rosé offers enough acidity to refresh the palate between bites of the spiced pork and sweetcorn. A light lager or a ginger beer also makes a great non-alcoholic match for this vibrant meal.

FAQs

• Can I cook the pork without a barbecue? Yes, use a hot griddle pan or a cast-iron skillet. You’ll still get good char marks.
• How long should I marinate the pork? Minimum 4 hours, but overnight gives the best flavour penetration for tandoori spiced pork.
• Can I make the green chutney ahead? Yes, it keeps in the fridge for 2–3 days. Stir before serving.
• What can I substitute for chaat masala? Mix a pinch of cumin powder, amchur (dried mango powder) and black salt for a close substitute.
• Is this dish free from nuts and eggs? Yes, as written it is nut-free and egg-free. Always check labels on yoghurt and spices if cooking for allergies.

Tips

• Score the pork steaks lightly so the tandoori marinade seeps into the meat, but don’t cut too deep.
• Use Kashmiri chilli powder for a gentle heat and vibrant red colour – it is milder than standard chilli powder.
• Rest the pork before slicing, or the juices will run out and leave the meat dry.
• Baste the sweetcorn frequently with the chilli lime butter to keep it moist and packed with flavour.