Tomato-Coconut Chutney

Ingredients

• 1 1/2 tablespoons peanut oil
• 1 1/2 tablespoons unrefined coconut oil
• 10 to 12 fresh curry leaves
• 6 chiles de árbol, stemmed, broken in half, and seeded
• 1 teaspoon brown mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon ground turmeric
• 1 medium-size red onion, finely chopped (about 1 cup)
• 1 (6-ounce) can tomato paste
• 1 (28-ounce) can whole peeled tomatoes, drained
• 1 tablespoon molasses
• 1 teaspoon Madras curry powder
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 3/4 cup unsweetened coconut cream
• 1 teaspoon kosher salt, plus more to taste

Steps

1. Heat peanut oil and coconut oil in a large saucepan over medium. Add curry leaves, chiles, mustard seeds, and cumin seeds. Cook, stirring occasionally, until mustard seeds begin to pop, about 30 seconds. Stir in turmeric; cook, stirring constantly, until chiles darken to a deep rust color, 1 to 2 minutes. Add onion; cook, stirring often, until softened and browned, 6 to 8 minutes. Add tomato paste; cook, stirring often, until tomato paste darkens, 2 to 3 minutes.
2. Stir in canned tomatoes, molasses, curry powder, black pepper, and cayenne pepper. Cook, stirring often and breaking apart whole tomatoes, until mixture thickens and tomatoes are well combined, 6 to 8 minutes. Stir in coconut cream and salt. Simmer over medium-low, stirring occasionally, until flavors meld, 4 to 5 minutes. Season with additional salt to taste. Serve warm.