ROASTED GARLIC & TOMATO COCONUT CHUTNEY

I know it's been a short while since I've posted something here. Let's just blame how crazy December gets and how lazy we can get after all the crazy busy days! We've been travelling quite a bit after Christmas and life in general has been extremely busy at our end. But today, I am back with an excellent recipe for a chutney that will steal your hearts...be warned! It's so quick to make and tastes fabulous!

Amma never really made Tomato Chutney when we were kids. It used to be just the good old,regular Coconut Chutney sometimes with an addition of yogurt to go along with our Dosa's, Vada's & Idli's. The only time we would eat or get an opportunity to eat Tomato Chutney was when we would travel outside Kerala.I must also mention that I was not quite fond of tomatoes other than in Ketchup while growing up. So I don't recall asking Amma to try recreating the chutney's we ate at restaurants outside Kerala. But when I grew up, I slowly started developing a major liking towards all things made with tomatoes and with tomatoes alone.

Tomato pickles were one of my most sought after things during hostel days. That pickle along with some steaming hot white rice and dal would satisfy the hunger pangs on most days! Tomato Rasam was another favourite.
Offlate, I've been making this particular chutney to go along with our Dosa & Idli for breakfast. It has kind of replaced the coconut chutney that I grew up eating. This is an extremely easy chutney to make and has a great texture and body to it that it makes an amazing dip to serve alongside an assortment of crackers besides breakfast items. It hold up well without making the crackers soggy.

When I was contacted by The FeedFeed to know if I would like to partner with Muir Glen to try out their tomato products, I was super excited because it brought together many of my favourites! I've been a long time fan of TheFeedfeed & Muir Glen tomatoes. We buy them from Wedge, our local co-op. Wedge is our most favourite co-ops to shop for groceries because of their quality products and excellent service. We've been shopping there for almost 9 years now and it's one of my favourite places in town to buy fish as well. So when this opportunity came along my way, I decided to make our current favourite Tomato Chutney using Muir Glen Organic Petite Diced Tomatoes with Roasted Garlic. Their stuff is too good, and they even have a sale until January 29th for 10/$10 14.5oz canned tomatoes! Muir Glen has a wide range of tomato products and they are easily available at your local co-op stores. Find you local co-op here using their store locator!

ROASTED GARLIC & TOMATO COCONUT CHUTNEY
My own recipe

Prep time : 5 minutes
Cooking time : 10 minutes (including the cooling time)
Yields approx 1 1/4 cups


Ingredients:
1 1/2 tablespoons coconut oil
1/2 teaspoon black mustard seeds
1 teaspoon urad dal
2 dried red chilies a few curry leaves
1/2 cup chopped onions
One 14.5 ounce can Muir Glen Organic Petite Diced Tomatoes with Roasted Garlic, drained
1/4 cup fresh or frozen grated coconut
Salt

Method: Heat oil in a saute pan on medium high heat. When hot, add the mustard seeds and let it pop. Then add in urad dal, dried red chilies, curry leaves and onions. Stir them well and let it saute for 1 minute. Add the drained tomatoes and cook for 2 minutes or until the moisture has mostly evaporated,stirring occasionally. Add the grated coconut and mix to combine. Turn off the heat and let the mixture cool. Grind it using a blender or food processor. Add salt to taste and serve it at room temperature along with crackers of your choice.

This post is sponsored by Muir Glen and TheFeedfeed, but all opinions are my own.

We love this chutney and it always manages to vanish in no time at all! So these days when I make it, I make it in bulk and leave the rest in the fridge. You just have to warm it up in the microwave for a few seconds before serving it. I think these would make terrific tea sandwiches as well!