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

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