Print

Coconut Tomato Chutney, the Dish You Never Knew You Needed

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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!

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

Find it online: https://thecoconutmama.com/coconut-tomato-chutney-the-dish-you-never-knew-you-needed/