Start by preparing the chunky tomato chutney, add your coconut oil in to pan, turn on the heat and add mustard seeds, let it splutter, then add curry leaves immediately followed by onions. If you don't have curry leaves that's okay.
Add a pinch of salt and cook for a few minutes. Add ginger-garlic paste and sauté it for about a minute. Then add your Wattie's Chopped Tomatoes, red chilli powder and sugar. Keep the heat on low-to-medium and cook for 20-30 minutes. While waiting, start preparing the batter.
For batter, combine dry ingredients first, semolina, salt and baking soda in a large bowl. Then add yoghurt and water, mix well. Slowly add water and adjust as required. Keep the batter mix aside to rest for 10-15 minutes. In the meantime, chop all your fresh ingredients - onion, tomato, ginger, capsicum, green chilli and fresh coriander and combine in a bowl with some oil and salt.
After 10-15 minutes, if the batter is too thick to pour, gradually add water and adjust consistency until pourable. Batter consistency should be thick but easily pourable.
Heat a non-stick pan on low-to-medium heat and spray/drizzle oil of your choice. When the pan is hot, use a ladle to pour the batter and let it cook for a few minutes. When the base starts to holds its structure, add chopped toppings on the top, spread evenly and gently press the toppings into the batter, let the Uttapam cook for 5 minutes or so.
Reduce the heat to low, then flip and cook the vegetable side. Cook for 10-12 minutes or until golden brown. Both sides should be slightly golden brown and you're done!
Serve hot with your homemade chunky tomato chutney.