We love, love, love, this bright and lightly spicy chutney! The tomatoes, onion, and coconut are the best leading trio of ingredients since Robert De Niro, Ray Liotta, and Joe Pesci lit up the silver screen in Goodfellas.
And then when they’re joined with dried chilies, turmeric, and garlic (that doesn’t need to be sliced with a razor blade ala Paulie Cicero in the aforementioned movie), and topped with a well-seasoned mustard and chili oil, well – what’s there not to love?
Big bonus: That sounds like a lot of ingredients, but they’re all things you have kicking around in arms reach in your kitchen and pantry.
Big, big, bigger bonus: This little chutney wonder comes together in less than 15 minutes and pairs with everything from homemade Idli and Dosa to your basic water crackers, pita, wheat crackers, and whatever amazing little piece of bread product you have kicking around.
Mmm. Bread product.
Of course, it also would make a platter of crudité look like a sparkling riot of color, and it would impress anyone who happens to stop by for dinner.
Or lunch.
Or for cocktails.
But, don’t just think of this chutney as dip! It’s also an amazing side for an herbed baked lemon chicken! Talk about an explosion of flavors. Wowza.
Alternatives
For different colored hues, you could definitely use heirloom tomatoes as the base for this coconut tomato chutney! Also, if the fresh tomatoes in your market don’t look as perfect as they could be in your mind’s eye, take a little walk over to the canned vegetable section and grab a can of diced tomatoes. Because they’re processed the same day they’re picked, they’re full of gorgeous flavor.
In other words, you have options, friends.
Relatedly: Fresh coconut is always a total treat and is filled with tons of flavor. But, if you’re feeling a little harried and don’t feel like breaking into a coconut, just grab your favorite unsweetened coconut and dive right in.
FAQ
Yes, of course you can eat chutney by itself. But maybe pair it with bread, crackers, rice, or naan. You’ll thank me later.
Have no fear! Just like with the tomatoes, you have options! Curry leaves can be swapped for kafir lime leaves, and even bay leaves work in a pinch. Whatever you have on hand will be lovely.
Here are some great other great recipes:
PrintCoconut Tomato Chutney, the Dish You Never Knew You Needed
This bright and delectable chutney comes together in a snap and is the perfect appetizer along with your favorite crackers or breads. It also creates a stunning centerpiece for crudites!
- Prep Time: 5 minutes
- Cook Time: 16
- Total Time: 21 minutes
- Yield: 1 pint 1x
Ingredients
Mustard Chili Oil Ingredients:
1 tablespoon avocado oil
1 teaspoon mustard seeds
3 small dried red chilies, pierced with a knife
2 dried curry leaves, kafir lime leaves, or bay leaves
Coconut Tomato Chutney
Yield: 1 pint
2 tablespoons olive oil
2 cloves garlic, roughly chopped
1 teaspoon turmeric
1 teaspoon chili powder
3 medium tomatoes, roughly chopped
1/2 cup roughly chopped onion
2 small whole dried red chilies, pierced with a knife
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup fresh or unsweetened shredded coconut
Instructions
For the mustard chili oil:
In a small saucepan head the oil over medium heat. When the oil shimmers, add the mustard seeds.
Once the mustard seeds begin to pop, add in the chilies and curry leaves.
Stir for 1 minute.
Remove from heat and reserve.
For the coconut tomato chutney:
Heat the olive oil in a medium saucepan over medium heat until it shimmers.
Add the garlic, turmeric, and chili powder, and sauté for 1 minute.
Add the tomatoes, onion, and chilies, and season with salt and pepper.
Cook for 5-7 minutes, stirring occasionally or until the tomato and onion are softened.
Remove from heat, and let cool for approximately 5 minutes.
Pour the chutney into a mini-food processor, or blender and process until smooth.
Spoon the chutney into a bowl, and drizzle with reserved mustard oil.
Serve immediately, or refrigerate covered for up to 3 days.
Nutrition Facts
- Serving Size: 10 servings
- Calories: 76
- Sugar: 1.8g
- Sodium: 240mg
- Fat: 6.4g
- Saturated Fat: 3.3g
- Carbohydrates: 4.2g
- Fiber: 1.8g
- Protein: 1g
- Cholesterol: 0mg
Could you please provide instructions for the mustard chili oil?
June,
The recipe has been updated with the instructions for the mustard chili oil. Enjoy!
~ Launie