Tomato-Coconut Chutney

Motivated by a journey to southern India, chef Vishwesh Bhatt of Snackbar in Oxford, Mississippi, integrates fragrant curry leaves with canned tomatoes and coconut cream in this smooth, hot chutney. The chutney has an abundant tomato flavor with a hint of coconut, spicy remaining heat from the chiles de árbol, and upfront heat from the cayenne.

Often asked concerns
What is chutney?
Chutneys can be made with a wide variety of fresh or dry ingredients; they usually add a punch of sweet, tasty, and/or spicy taste to a meal. In this recipe, canned tomatoes form the base of the chutney, while coconut cream includes a sweet creaminess that makes it entirely dippable and tasty.

Tomato-Coconut Chutney

What’s the difference in between chutney and relish?
In the United States, relish is generally a dressing of carefully sliced cucumber pickles that’s generally tangy, sweet, and sour. Chutney is more intricate Indian condiment that can be made with a large range of fresh and pantry active ingredients.

Notes from the Food & Wine Test Kitchen
Toast your spices! Heat reveals the volatile oils within spices, which lead to a more complex and bolder flavor. Scatter the mustard seeds and cumin seeds in a dry frying pan and toast them over medium heat till they begin to smell aromatic and nutty.

Make ahead
This chutney can be kept in an airtight container in the fridge for up to five days or stored in the freezer for approximately three months.
1 1/2 tablespoons peanut oil

1 1/2 tablespoons unrefined coconut oil

10 to 12 fresh curry leaves

6 chiles de árbol, stemmed, broken in half, and seeded

1 teaspoon brown mustard seeds

1 teaspoon cumin seeds

1/2 teaspoon ground turmeric

1 medium-size red onion, carefully sliced (about 1 cup).

1 (6-ounce) can tomato paste.

1 (28-ounce) can whole peeled tomatoes, drained.

1 tablespoon molasses.

1 teaspoon Madras curry powder.

1 teaspoon black pepper.

1/2 teaspoon cayenne pepper.

3/4 cup unsweetened coconut cream.

1 teaspoon kosher salt, plus more to taste.
Heat peanut oil and coconut oil in a big saucepan over medium. Include curry leaves, chiles, mustard seeds, and cumin seeds. Add tomato paste; cook, stirring often, until tomato paste darkens, 2 to 3 minutes.

Stir in canned tomatoes, molasses, curry powder, black pepper, and cayenne pepper. Cook, stirring typically and disintegrating whole tomatoes, up until mix thickens and tomatoes are well integrated, 6 to 8 minutes. Stir in coconut cream and salt. Simmer over medium-low, stirring periodically, up until flavors combine, 4 to 5 minutes. Season with extra salt to taste. Serve warm.

Leave a Reply

Your email address will not be published. Required fields are marked *