- Bring a saucepan of lightly salted water to the boil.
- Cook the peas and corn together for about 3 to 4 minutes.
- Drain and refresh in cold water.
- Peel the eggs and chop roughly.
- Drain the corn and peas.
- Combine the eggs, corn, peas, cucumber, onion, capsicum and 1 1/2 tblsp basil in a bowl.
- Add the mayonnaise, sour cream and chutney.
- Mix gently.
- Garnish with the remaining basil.