Tomato Coconut Chutney

Ingredients

• Peanut Oil1 1/2 Tbsp peanut oil (22.5 ml)
• Coconut Oil1 1/2 Tbsp unrefined coconut oil (22.5 ml)
• Curry Leafabout 10 leaves (2 g)
• Arbol Chileabout 6 chiles (6 g)
• Mustard Seed1 tsp brown mustard seeds (5 ml)
• Cumin1 tsp cumin seeds (5 ml)
• Turmeric1/2 tsp ground turmeric (2.5 ml)
• Onion1 medium-size red onion, finely chopped (about 1 cup)
• Tomato Paste1 (6-oz) can tomato paste (154.55 ml)
• Tomato1 (28-oz) can whole peeled tomatoes, drained (794 g)
• Molasses1 Tbsp molasses (15 ml)
• Curry Powder1 tsp Madras curry powder (5 ml)
• Pepper1 tsp black pepper (5 ml)
• Cayenne1/2 tsp cayenne pepper (2.5 ml)
• Coconut Cream3/4 cup unsweetened coconut cream (180 ml)
• Salt1 teaspoon kosher salt, plus more to taste

Method

1. Pour to the lines in order (bottom → top): COCONUT CREAM, TOMATO PASTE, PEANUT OIL, COCONUT OIL.
2. Add by count: ¾ ONION, 3½ TOMATOS.
3. Season to finish: CURRY LEAF (7½ leaves), ARBOL CHILE (4 chiles), MUSTARD SEED (about ¾ tsp), CUMIN (about ½ tsp), TURMERIC (about ¼ tsp), CURRY POWDER (about ½ tsp).
4. Cap the jar and shake until combined.
5. Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove. Cool leftovers briefly before they go back in the glass, then refrigerate promptly.

FAQ