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pineapple chutney

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Gluten Free Holiday Recipes Sauces & Condiments Vegetarian

Fire Roasted Coconut Pineapple Chutney.

2 Comments on Fire Roasted Coconut Pineapple Chutney.

One of the better condiments you can have with curry dishes IMHO is roasted coconut chutney! And while that recipe consistently gets praised by fans of the website, I thought I’d UP the game and share my Fire Roasted Coconut Pineapple version with you today.

You’ll Need…

2 dry coconuts
1 small ripe pineapple
6-10 scotch bonnet peppers
2 limes (juice)
6 leaves shado beni (culantro)
1 teaspoon sea salt
4 large cloves garlic
*use cilantro if you cannot source culantro.

Important! Be very careful when removing the coconut from the shell with the pairing knife.

Crack the coconut in half and remove the inner flesh. I used the spine of my clever (a hammer will work too) to smash the dried coconut to crack and divide them. Then I used a pairing knife the separate the coconut flesh from the shell. Watch the video below.

Place the coconut directly onto the charcoal fire and roast. I also used the shell of the coconut as fuel for the fire. If you don’t have a coal pot as I used, you can grill the coconut on a propane BBQ or directly over the burners on your stove.

It will chaar and look burnt.. don’t stress, thats what we want.

Remove from the fire, cool, wash (scrub) and remove the burnt spots and outer skin with a knife (watch the video below).

Cut into small pieces so it’s easier work for the food processor or blender you’ll be using. Traditionally, a grater would be used.

Basically all you have to do now if place all the ingredients into your food processor and puree to the texture/consistency you like. Personally I like it with a bit of texture, so when it got to a sort of sandy texture, it was perfect for me. Some of you may want it more smooth so you don’t get a gritty sensation (on your teeth) when you use it.

Should it be too dry, you can add a splash of water or more lime juice.

The sweetness of the pineapple with help balance the heat of the scotch bonnet peppers. Yes, I kept the seeds and white membrane surrounding the seeds as I like this condiment SPICY! For additional flavor you can also grill the pineapple and scotch bonnet peppers!

As a kid on the islands I remember my grandmother would use a Sil and Lorha (grinding stone) to make this coconut chutney, but she never put pineapple in hers.

Use fresh or store in a sealed container in the fridge for a few days. Do adjust the salt if necessary and add more hot peppers if you prefer it more spicy. This is one of my fav condiments, especially as a side to curry dishes.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Side Dishes Vegetarian

Applewood Smoked Pineapple Chow

2 Comments on Applewood Smoked Pineapple Chow

PINEAPPLE CHOW (11)

Let’s get the disclaimer out of the way to prevent the traditionalists from becoming active with the hate comments. Yes, this not a traditional Trinbago chow recipe, however your taste-buds will be gratified from the different levels of flavor both the grilling and the apple-wood smoke adds to this classic Caribbean salad. Chow is cross between a salad and pickle, usually made using a tart fruit (like green mangoes  | mango chow) and is popular in the Southern Caribbean.

 

You’ll Need…

1 ripe pineapple
1/2 medium red onion
2 cloves garlic
1/4 teaspoon sea salt
1/4 scotch bonnet pepper
2 tablespoon shado beni (or cilantro)
1/2 lime (or lemon)
Pinch fresh black pepper

Apple wood chips for that smokiness goodness.

To learn how to peel and trim a fresh pineapple, watch this video: How to peel, trim and core a pineapple.

 

Before we get to the recipe, I’d like to say thanks to Chef Marc from http://www.menufortheweek.com for sharing his personal touch in making pineapple chow. In the coming months we’ll have some exciting news to share with you, as Marc and I explore a new dimension to Caribbean cooking. Please be sure to review all the ingredients to make sure they meet with your specific gluten free dietary needs.

PINEAPPLE CHOW (1)

In this recipe we’re using a propane grill, but you can use a charcoal bbq or an indoor grill if you like. If you don’t have access to a grill, you can place the pineapple slices on a lined baking sheet and broil for a couple minutes on each side. You won’t get the rich flavor of the apple wood smoke, but you will enjoy the caramelized flavor of the cooked pineapple.

Create a pouch with a piece of sturdy tin foil with the applewood chips, wrap and poke some holes with a fork. Place it on the side of the grill area (or directly on the hot coals or flame) and cover the lid. Allow the smoke to develop before you begin grilling. There’s no need to soak the wood chips in water as we’ve done in the past as we want immediate smoke.

PINEAPPLE CHOW (2)

Peel and slice the pineapple into 1/2 inch slices. Marc didn’t core the pineapple and to be quite honest.. I much liked the texture of the core when grilled.

With your grill on a medium heat (you can oil the grates so the pineapple pieces don’t stick), place the pineapple slices over a medium heat and cover the grill immediately (you don’t want to loose that lovey smoke you created). Grill for 2 minutes, then flip to the other side and grill for another 2 minutes. The goal is to NOT over-cook the pineapple pieces, but to get grill marks, warm for the natural sweetness to come through and to infuse it with that smoke. Also grill the scotch bonnet pepper for a minute or two for a totally different flavor than using raw scotch bonnet.

PINEAPPLE CHOW (3)

PINEAPPLE CHOW (5)

PINEAPPLE CHOW (6)

PINEAPPLE CHOW (7)

Slice the onions very thin, crush or dice the garlic (very small) and chop the shado beni (chadon beni or culantro). If you cannot get shado beni double up on cilantro. Remove the roasted scotch bonnet off the grill, deseed and chop finely. The grilled pineapple should be cut into bite sized pieces (like little pizza slices).

PINEAPPLE CHOW (4)

It’s now time to assemble everything. Place everything (except the lime juice) into a large bowl and give it a good mix, now top with the lime (or lemon) juice and give it a final spin – taste for salt and adjust.  Try to use fresh ground black pepper!

PINEAPPLE CHOW (8)

PINEAPPLE CHOW (9)

PINEAPPLE CHOW (10)

You can serve this up immediately, but Marc recommends that you have it chill in the fridge for about an hour or so to allow the flavors to develop and marry together. I quite agree as I had it the next day with by eggs at breakfast and it was stunning!

I do hope you give this recipe a try and for you traditionalists, be prepared for a whole new take on the beloved Trini chow.

Again… special thanks to Chef Marc for his wicked Applewood Smoked Pineapple Chow recipe.

Recipe Card

Applewood Smoked Pineapple Chow
Print Recipe

Applewood Smoked Pineapple Chow

Cuisine: Courses: , , , , , , Recipe Keys: Dairy Free Gluten Free Spicy
Difficulty: Beginner Prep Time 10 mins Cook Time 5 mins Total Time 15 mins
Servings: 4

Description

A Caribbean twist on classic Trini chow with grilled pineapple, applewood smoke, and roasted Scotch Bonnet pepper.

Ingredients

Instructions

  1. Create a pouch with a piece of sturdy tin foil with a handful of apple wood chips, wrap and poke some holes with a fork. Place it on the side of the grill area (or directly on the hot coals or flame) and cover the lid.
  2. Peel and slice the Pineapple (1) into 1/2 inch slices.
  3. With your grill on medium heat, place the pineapple slices over a medium heat and cover the grill immediately (you don’t want to loose that lovely smoke you created). Put Scotch Bonnet Pepper (1/4) on the grill as well.
  4. Grill for 2 minutes, then flip and grill for another 2 minutes.
  5. Slice the Red Onion (1/2) very thin, dice the Garlic (2 clove) very finely. Chop the Fresh Cilantro (2 tablespoon).
  6. Remove the roasted Scotch Bonnet off the grill, deseed and chop finely. Then slice the grilled pineapple into bite sized pieces (like little pizza slices).
  7. Assemble everything and place everything into a large bowl and mix well. Drizzle with juice from the Lime (1/2). Season with Sea Salt (1/4 teaspoon) and Ground Black Pepper (1 pinch), then stir.
  8. Serve immediately, or let chill in the fridge for an hour, which would allow the flavors to develop and settle together.
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