PANTRYFLEX

On the jar: Coralpass Tomato-Coconut Chutney

stove · chutney

NATIONAL AWARD WINNERPrep 10 minCook 15 min

Tomato-Coconut Chutney

Independent adaptation of a publicly published Vishwesh Bhatt recipe. Not affiliated with, sponsored by, or endorsed by Vishwesh Bhatt.

Tomato-Coconut Chutney from a national-award-winning chef.

Ratio

Ratio by volume: Peanut Oil 23 ml, Coconut Oil 23 ml, Mustard Seed 5 ml, Cumin 5 ml, Turmeric 3 ml, Tomato Paste 155 ml, Molasses 15 ml, Curry Powder 5 ml, Pepper 5 ml, Cayenne 3 ml, Coconut Cream 180 ml, Salt 5 ml
Peanut Oil 23 mlCoconut Oil 23 mlMustard Seed 5 mlCumin 5 mlTurmeric 3 mlTomato Paste 155 ml

Ingredients

  • Peanut Oil — 22.5 ml
  • Coconut Oil — 22.5 ml
  • Curry Leaf — 2 g
  • Chile Arbol — 6 g
  • Mustard Seed — 5 ml
  • Cumin — 5 ml
  • Turmeric — 2.5 ml
  • Onion — 150 g
  • Tomato Paste — 154.55 ml
  • Tomato — 794 g
  • Molasses — 15 ml
  • Curry Powder — 5 ml
  • Pepper — 5 ml
  • Cayenne — 2.5 ml
  • Coconut Cream — 180 ml
  • Salt — 1 teaspoon kosher salt, plus more to taste

Method

  1. This sauce is cooked on the stove — the jar is for storing it, not making it.
  2. Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
  3. Finish off heat; adjust seasoning.

Provenance

Vishwesh Bhatt works in Southern / Indian-American at Snackbar; credentials include James Beard Best Chef: South 2019 (Snackbar).

Adapted from a Vishwesh Bhatt recipe (Vishwesh Bhatt / Food & Wine (I Am From Here era)).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Vishwesh Bhatt / Food & Wine (I Am From Here era) (published as “Tomato-Coconut Chutney”). Full citation lives in Provenance.