"Have you been looking for an exciting dip for crackers? Then try this Roasted Garlic & Tomato Coconut Chutney with @MuirGlen and @TheFeedfeed! It's an easy recipe that can be made in no time at all! #mymuirglen #feedfeed #sponsored"
Roasted Garlic and Tomato Coconut Chutney
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Recipe Intro From riascollection
This post is sponsored by Muir Glen and TheFeedfeed.
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- Recipe Card
Prep time 5mins
Cook time 5mins
Serves or Makes: about 1 1/4 cups
Recipe Card
ingredients
- 1 1/2 tablespoons coconut oil
- 1/2 teaspoon black mustard seeds
- 1 teaspoon urad dal
- 2 dried red chilies
- 3 curry leaves
- 1/2 cup chopped onion
- 1 (14.5 ounce) can Muir Glen Fire Roasted Petite Diced Tomatoes with Medium Green Chilies, drained
- 1/4 cup fresh or frozen grated coconut
- Salt, To Taste
- Crackers, of choice, for serving
Method
Step 1
Heat oil in a sauté pan on medium-high heat. Add the mustard seeds and cook until they pop. Add urad dal, dried red chilies, curry leaves and onion. Stir well and cook for 1 minute. Add tomatoes and cook for 2 minutes, until moisture has mostly evaporated, stirring occasionally. Mix in grated coconut. Turn off heat and let cool.
Step 2
Transfer to blender or food processor and process until mostly smooth. Season with salt and serve at room temperature with crackers.