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Coconut and Tomato Chutney

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Coconut and Tomato Chutney

Coconut, tomato and chilli chutney

This Great served at room temperature or hot.

This is the perfect chutney to serve with homemade dosas and idlis. The flavours are exciting and very tasty. I just can’t get enough.

The chutney is normally served at room temperature but it is also delicious served hot. I like to spread it over dosas as they cook and then add other toppings. If you’re looking for ideas, why not try my salmon dosas.

It is important to use really thick coconut milk. This is a thick chutney so the watery stuff just won’t do. I get mine from my sponsor Cocofina Coconut and it’s the best I’ve found anywhere.

To make this chutney, you will first need to make my gunpowder recipe which you will find here.

I have lots of chutney recipes, check out my other ones:

Coriander & Coconut Chutney
Tomato Chutney
Coriander & Mint Chutney
Coconut, Tomato & Chilli Chutney
Tomato, Onion & Chilli Chutney
Spicy Coriander Chutney
Garlic Chutney

Making Coconut, tomato and chilli chutney

Tempering the mustard seeds and curry leaves.

Making Coconut, tomato and chilli chutney

Fry the onion and garlic until the onion is translucent and soft.

Making Coconut, tomato and chilli chutney

Blend the chillies, coconut milk, gunpowder, tomatoes, onion mixture and chillies

Coconut, tomato and chilli chutney

All done! Dig in.

 

Yield: 300ml

Coconut, Tomato & Chilli Chutney

Coconut, Tomato & Chilli Chutney
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes

Ingredients

  • 2 tablespoons coconut oil
  • 1 teaspoon black mustard seeds
  • 15 fresh curry leaves
  • 1/2 onion - finely chopped
  • 5 cloves garlic - smashed
  • 1 generous tablespoon gunpowder
  • 200ml thick coconut milk
  • 3 - 10 dried Kashmiri chillies soaked in water for 30 mins
  • Salt to taste

Instructions

  1. Temper the mustard seeds over high heat in the oil. When they begin to pop, Reduce the heat to medium and add the curry leaves. Fry for a further 30 seconds.
  2. Stir in the onion and fry for a couple of minutes and then add the garlic cloves. Be careful not to burn the garlic and continue cooking until the onion is soft and translucent.
  3. Allow to cool slightly and the blend this onion mixture with all of the other ingredients up to the chillies until smooth.
  4. Taste and season with salt if needed.
  5. This will keep in the fridge for up to three days.

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Disclaimer: Cocofina is a sponsor of my blog. I love their coconut products. The coconut oil and coconut milk used in this recipe were exceptional. You can find more information about Cocofina and their product range here. 

 

Niall

Friday 20th of October 2017

Just wondering where the tomato comes in? This sounds amazing!

Michael

Thursday 3rd of August 2017

Where can I find curry leaves? I am in Brasil and there are many spices difficult to find, another is cardamon. Here I make Indian Mango chutney with some success, but note you have not included this. Here I jhave a large mango tree and in season far too many mangos, but they must be pretty expensive in the UK, and probably lacking in flavour. Do you have a mango chutney recipe? I have ordered your book and for sure will be adapting some recipes to try out in our newly acquired bar/restaurant in Ponta Negra, Natal. No curry houses here!!!

Dan Toombs

Wednesday 10th of January 2018

Hi Michael

Hope you received my book okay and that you found the mango chutney recipes. :-) Curry leaves can be difficult to come by but I would imagine you can find them online. Here in the UK where it is usually quite mild, I grow them indoors. I also purchase them from local shops.

Thanks, Dan

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