Turkey, Pancetta and Sweet Corn Koftas with Tomato Chutney

Ingredients

• 8 oz. sweetcorn kernels (preferably fresh but frozen will do)
• 2-3 tbsp. sunflower oil
• 1 medium red onion, finely chopped
• 1 lb. minced free-range or organic turkey (light and dark meat, ideally)
• ½ lb. pancetta diced finely
• 3 slices of stale white bread, crusts removed
• 1 free-range egg
• 4 spring onions, finely chopped into rounds
• 4-6 red Thai red chilis, finely chopped (depending on desired heat level)
• 3 tbsp. finely chopped dill
• 2 tbsp. finely chopped coriander
• 2 tbsp. finely chopped mint
• 2 tbsp. pink peppercorns
• 1 tbsp. fresh lemon zest
• 1 tbsp. fresh lemon juice
• 2 garlic cloves, crushed
• 2 tsp. minced ginger
• 2 tsp. ground cumin (toasted)
• 1 tsp. crushed coriander seeds (toasted)
• 1 tsp. dried mint
• 2 tsp. Izak (#37 blend from La Boîte NY)
• 1½ tsp. sea salt
• ¾ tsp. cracked telicherry black pepper (toasted)
• 2 cups labneh
• Fresh lemon juice to taste
• 1 garlic clove, crushed
• ½ cup coarsely chopped coriander
• ½ cup coarsely chopped mint leaves
• ¼ cup coarsely chopped dill
• 1 tablespoon coarsely chopped fresh lemon zest
• 2-3 finely chopped seeded serrano chilies
• ¼ teaspoon ground cumin
• Cracked telicherry black pepper – to taste
• Sea salt – to taste