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

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

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

Love This Recipe?

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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