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Coconut Chutney
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Coconut Chutney
With mom and dad visiting this past summer I had the help I needed to put together one of the most requested recipes, coconut chutney. A spicy condiment which is an excellent topping for many of the street foods you’d find being sold in Trinidad and Tobago, especially ‘doubles’. Traditionally a mortar and pestle or ‘seal’ (a flat stone with a rounded one for grinding) would be used in making coconut chutney. With this in mind you’ll notice that we did encounter some problems getting the right texture, but we found a good medium in using the box grater along with a food blender.
Ingredients
- 3 cloves garlic
- 1 pepper scotch bonnet pepper
- 1 teaspoon salt
- 4 leaves of Chadon Beni culantro
Instructions
- Discard the hard shell part of the Coconut (1).
- Place the flesh of the coconut on an open flame.
- Let the coconut roast on the open flame, flip often and try to get it a bit charred.
- 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.
- Grate the coconut or you can cut into small pieces and place directly into a blender or food processor.
- Place the grated coconut in a blender, along with the Salt (1 teaspoon), Culantro Leaves (4), Scotch Bonnet Pepper (1), and Garlic (3 clove), then blend.
- Store in the fridge for a few days, but it’s best when served fresh.
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