RECIPE
5 INGREDIENTS7 STEPS35MIN

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

35MIN

Total Cooking Time

5

Ingredients
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
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Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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1 tsp
4
Culantro Leaves
1
Scotch Bonnet Pepper
3 cloves
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Directions

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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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