Posted by: Jonjon | July 23, 2009

Chutney – Toasted Fresh Coconut and Tomato Chutney 9/10 July 23 2009


Toasted Fresh Coconut and Tomato Chutney

3 tablespoons of raw cashews

1 cup of coconut

1 1/2 teaspoons of cumin seeds

3 hot green chilies, chopped

3 tablespoons of maple syrup

1 teaspoon of salt

1 small tomato, chopped

1/4 cup of yogurt

2 tablespoons of fresh coriander

2 tablespoons of fresh mint

3 tablespoons of oil or butter

1 teaspoon of black mustard seeds


In a frying pan, dry-roast the cashews over moderately low heat until golden brown. Remove from the pan and set aside. Add the coconut, cumin seeds and chilies to the pan and dry-roast until the coconut darkens a few shades. Transfer to a small bowl and set aside.

In a food processor, grind the cashews to a powder. Now add half of the coconut mixture and process until the coconut is also reduced to a powder. Now add the remaining coconut, process until it is reduced to a powder and then add the maple syrup, salt, tomato, yogurt and herbs. Continue to process until well combined. Transfer to a bowl.

Heat the butter or oil in a small frying pan or saucepan over medium heat until hot. Add the mustard seeds and fry until they turn gray and begin to pop. Pour the seasoning into the chutney and stir to combine. Serve at room temperature. This chutney will keep for a few days if you store it in the refrigerator in a covered container.

Makes roughly 1 1/2 cups.


I followed the recipe exactly. What I got was a sweet paste with a strong fragrance from the cumin seeds. I thought this was already good enough before the maple syrup, but after adding the maple syrup, this chutney became kinda addictive. I only put 30% of the green chillies, I used fresh corianders but 25% of the fresh minut substituted with dried version. This was very good. I only used 25% of the oil.


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