Coconut substitute for corn ketchup

Another way to think about this sauce is its origin story or its main flavor profile.
Ketchup began in China with fish sauce (anchovy, mostly) as a main ingredient and is now made with many fruits, sometimes nuts or vegetables.
The sweet and sour profile, as well as the spices, evoke chutney (from Indian sub-continent).
They also make me think of muhamara (walnuts, pomegranate seeds, salty flavorings) from Syria and/or other countries nearby.
If you can eat ingredients in those sauces, think of using them instead of the corn butter.