Roasted Garlic and Tomato Coconut Chutney

"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"
-- @riascollection

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



  • 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.