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5 INGREDIENTS • 7 STEPS • 35MINS

Coconut Chutney

Name: Coconut Chutney
Total time: PT2100.0S
Yield: 2
Ingredients: 1 Coconut; 1 teaspoon Salt; 4 Culantro Leaves; 1 Scotch Bonnet Pepper; 3 clove Garlic

Recipe

5.0

1 rating

A spicy condiment, which is an excellent topping for many of the street foods you’d find being sold in Trinidad and Tobago.

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Coconut Chutney

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CaribbeanPot

Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.

https://www.youtube.com/user/caribbeanpot

A spicy condiment, which is an excellent topping for many of the street foods you’d find being sold in Trinidad and Tobago.

35MINS

Total Time

$6.81

Cost Per Serving

Ingredients

Servings

2

us / metric

1

Coconut

1 tsp

Salt

4

Culantro Leaves

1

Scotch Bonnet Pepper

3 cloves

Garlic

Nutrition Per Serving

VIEW ALL

Calories

2509

Fat

235.6 g

Protein

24.4 g

Carbs

111.3 g

Add to plan

Coconut Chutney

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CaribbeanPot

Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.

https://www.youtube.com/user/caribbeanpot

Cooking InstructionsHide images

step 1

Discard the hard shell part of the Coconut (1).

step 2

Place the flesh of the coconut on an open flame.

step 3

Let the coconut roast on the open flame, flip often and try to get it a bit charred.

step 4

Allow it to cool a bit so you can safely handle it. Now scrape of any excessively charred bits and give it a good rinse with cool water.

step 5

Grate the coconut or you can cut into small pieces and place directly into a blender or food processor.

step 6

Place the grated coconut in a blender, along with the Salt (1 tsp), Culantro Leaves (4), Scotch Bonnet Pepper (1), and Garlic (3 cloves), then blend.

step 7

Store in the fridge for a few days, but it’s best when served fresh.

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