The coconut chutney described in A Short Course in Culinary Experiments, (procedure CP3), is very simple and tasty. You can enhance/alter the taste of this chutney by a little tweak in the procedure, by introducing the flavour of tomato. Additional ingredients needed are 2 tomatoes (medium size) and 1 onion (medium size). The modification involves a step, prior to step 1 of the method CP3.
Cut the onion and tomato into small pieces. Heat 1 teaspoon of cooking oil in a wok or a pan. Add the onion to the oil and stir for 2 minutes, then add tomatoes to the onion and continue stirring for an additional two minutes. Turn off the heat. At this point, you have two options to proceed, to make the coconut chutney.
Option 1: Add the partially cooked onion and tomato to a blender, and add other ingredients described in CP3 to the blender. Continue as per the instructions in CP3, performing the seasoning procedure SM1 in the end, with 1 tablespoon of cooking of and 1 teaspoon of black mustard seeds.
Option 2: Perform the seasoning procedure SM1 first; add onion, tomato and rest of the ingredients of CP3. When they are sufficiently cooked, turn of the heat and allow the contents to cool. Transfer the contents to blender and blend well.
You will notice that the cooking sequence for option 1 and option 2 produces a difference in the taste for the coconut chutney. Though the ingredients are the same, just by changing the cooking/seasoning sequence, you are essentially making 2 different chutneys.