Roasted Garlic and Tomato Coconut Chutney
Recipe Intro From riascollection

This post is sponsored by Muir Glen and TheFeedfeed.

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


Prep time 5mins
Cook time 5mins
Serves or Makes: about 1 1/4 cups
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  • 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.