PANTRYFLEX

simmer · chutney

NATIONAL AWARD WINNERPrep 5 minCook 15 min

Coralpass 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 — 1 1/2 Tbsp peanut oil (22.5 ml)
  • Coconut Oil — 1 1/2 Tbsp unrefined coconut oil (22.5 ml)
  • Curry Leaf — 10 to 12 fresh curry leaves
  • Arbol Chile — 6 chiles de árbol, stemmed, broken in half, and seeded
  • Mustard Seed — 1 tsp brown mustard seeds (5 ml)
  • Cumin — 1 tsp cumin seeds (5 ml)
  • Turmeric — 1/2 tsp ground turmeric (2.5 ml)
  • Onion — 1 medium-size red onion, finely chopped (about 1 cup)
  • Tomato Paste — 1 (6-oz) can tomato paste (154.55 ml)
  • Tomato — 1 (28-oz) can whole peeled tomatoes, drained (794 g)
  • Molasses — 1 Tbsp molasses (15 ml)
  • Curry Powder — 1 tsp Madras curry powder (5 ml)
  • Pepper — 1 tsp black pepper (5 ml)
  • Cayenne — 1/2 tsp cayenne pepper (2.5 ml)
  • Coconut Cream — 3/4 cup unsweetened coconut cream (180 ml)
  • Salt — 1 teaspoon kosher salt, plus more to taste

Method

  1. Pour to the lines in order (bottom → top): Peanut Oil, Coconut Oil, Mustard Seed, Cumin, Turmeric, Tomato Paste, Molasses, Curry Powder, Pepper, Cayenne, Coconut Cream, Salt.
  2. Add: Curry Leaf, Arbol Chile, Onion, Tomato, Pepper, Salt.
  3. Cap the jar and shake until combined.
  4. Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove — cool leftovers to warm-to-touch before they go back in the glass.

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Provenance

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

Originally published as Tomato-Coconut Chutney.

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

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FAQ

Can this go in a shake jar?

Yes — with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). 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.

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