Here’s another one of those spicy condiments I grew up enjoying with many of the street food sold outside the gates of my secondary school in San Fernando, Trinidad at recess and lunch time. Usually used as a dipping sauce for Pholourie and Saheena… and as a topping for doubles and aloo pies. But I think we most enjoyed it on it’s own, as a thick savory sauce when our taste buds craved something exciting (especially when we didn’t have enough money for the pholourie). You’ll find that I did stray a bit from the traditional type recipes, however you’ll enjoy the subtle complex flavors.

You’ll Need…

12-14 tamarinds
1/2 scotch bonnet pepper diced
1/2 onion diced
2 scallions diced
2 tablespoon chopped shado beni (or cilantro)
1/2 teaspoon salt (see note below)
2 tablespoon brown sugar
2 cloves garlic (diced or crushed)
2 1/2 cups water + 1 cup
1/2 lime (juice)

Note – depending on how tart (sour) your tamarind is you may need a bit more salt and brown sugar. If tamarind pulp (solid block, not the liquid) is available in your grocery store, it will save you having to remove the shell/seeds (would have already been removed).

Important! If doing this recipe according to a gluten free diet, be sure to go through the entire list of ingredients to ensure they meet with your specific gluten free dietary requirements.

Crack the shell of the tamarinds and remove the pulp. Discard the shell and stringy bits, and get ready to cook. It will be sticky on your fingers.

Bring 2 cups of water to a boil and add the pulp, reduce to a simmer and cook for about 15-20 minutes. Allow to cool, so you can safely handle it.

As it simmers, prep you other ingredients (chop finely or puree).

With the boiled tamarind pulp cool, it’s now time to use your hand/fingers and remove the hard seeds on the inside (discard).

Place the pot back on a medium flame and add another cup of water – bring to a boil.

Now go in with all the other ingredients and after it comes to a boil, reduce to a simmer and allow to cook for another 20 minutes.

At this point all the flavors should have combined nicely, so it’s time to use a blender or stick blender to puree it into a sauce (with texture). Or you can add a bit more water and allow it to cook longer until everything breakdown into the sauce consistency you like. Be sure to taste for salt and sugar and adjust accordingly as some tamarind can be a bit more tart than others. Tamarind chutney is supposed to be the perfect balance between tart, sweet and spicy!

You can place it in a glass container and store in the fridge for at least 1 week.

Gluten Free Sauces & Condiments Vegetarian

Traditional Coconut Chutney

May 28, 2025December 7, 20136 Comments

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.

You’ll Need…

1 dried coconut
3 cloves garlic
1 scotch bonnet pepper
teaspoon salt
4 leaves of Chadon Beni (culantro)

Notes. If you can’t source shado beni, you can also use twice the amount of cilantro. If you wondering why I needed help in making something so simple.. I hate grating, so I got dad to jump in with the box grater. Grated my fingers as a kid and the memory is still fresh. If doing this recipe gluten free please go through the ingredient list to ensure it meets with your specific gluten free dietary needs.

When buying a dried coconut be aware of the following. Give it a shake and ensure you can hear liquid moving around inside. The dried coconut may be wrapped in a plastic wrap (especially in North America), this helps to keep them fresh and quite normal.

Using the back (NOT THE BLADE) of a cleaver or a large chef’s knife (a hammer works well also) , tap on the hard shell, to crack open. Do this over your sink so the water inside will pour out without having a mess on your counter. It will take a few hard taps to crack open. With care, use a pairing or butter knife (whatever you feel comfortable using), separate the white flesh from the hard shell. Basically putting the blade between the shell and flesh with a prying motion.

Discard the hard shell part and place the flesh (no need to remove the sort of brown skin on the exterior) on an open flame. I used my grill, but you can use your stove top (it will make a mess) or place on a foil lined tray in a high oven. Let it roast on the open flame, flip often and try to get it a bit charred. Will take a few minutes. It will take much longer if you’re using an oven.

It will go charred.. doh fret! This is exactly what we’re looking for. 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. It’s now time to grate or you can cut into small pieces and place directly into a blender or food processor. Only after grating did we notice that the texture was not as traditional coconut chutney. So we then placed the grated coconut in a blender, along with the salt, shado beni, scotch bonnet pepper (add more or less according to how spicy you like it) and garlic. Blend!

If using a blender as we did, you’ll need to add a little water to allow it to work. Adding water is not traditional but it didn’t affect the taste at all. You’re looking for a somewhat smooth paste, but with a texture close to grains of sand.

This coconut chutney is meant to be very spicy, but you can control the heat by how much scotch bonnet pepper you add. Do remember that if you’re concerned about raw heat, don’t use any of the seeds of the pepper and do wash your hands with soap and water immediately after handling such lethal peppers. Store in the fridge for a few days, but it’s best when used fresh.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

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Coconut Chutney

Cuisine: Trinidadian Courses: Sauces, Condiments & Marinades

Description

Ingredients

1 coconut
3 cloves garlic
1 pepper scotch bonnet pepper
1 teaspoon salt
4 leaves of Chadon Beni (culantro)

Instructions

Video

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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Sauces & Condiments Vegetarian

Spicy Cucumber Chutney.

May 28, 2025May 8, 201219 Comments

Cucumber chutney is one of those spicy condiments which may well be native to Trinidad and Tobago, especially when it comes to the street food called ‘doubles’. A truly good doubles will always be topped with cumber chutney or depending on the season.. green mango chutney. The sour or tart base, spiced with the shando beni and the vibrant heat of the scotch bonnet pepper can cause serious drooling to take place (wipe your beak). As with many of the delicacies we enjoy in the Caribbean, we never give it much thought as to how simple it is to make. We all assume that there’s some level of difficulty when it comes to making traditional dishes, especially since our cuisine is not as readily documented in cook books etc.

Let’s take a look at how simple this cucumber chutney is to make.

You’ll Need…

1 large cucumber
2 cloves garlic
1 scotch bonnet pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lemon
2 tablespoon Shado Beni

Notes: To kick this up a bit, you can add a dash of cumin (geera). I used a scotch bonnet pepper, but you’re free to use a habanero and any hot pepper you may have or like using. If you don’t have shado beni, feel free to use 3 tablespoons of freshly chopped cilantro (coriander). I used the entire pepper (seeds and all), but if you’re overly concerned about excessive heat, don’t include the seeds.

I used a seedless English cucumber for making this cucumber chutney so I didn’t have to remove ay seeds. Additionally I didn’t remove the skin as I like the texture and contrast the skin gives to the finished chutney. If using cucumbers with seeds, do use a spoon to remove them and any soft mushy areas. Must be firm for easy grating.

I simply washed, then cut my cucumber into 2 pieces (easier to handle), then I grated with my box grater. Use the side which gives you that sort of shredded finish. (see pic)

After grating I placed the now shredded cucumber into a strainer and squeezed out as much of the liquid as I could.

I then placed it back into a bowl and prepared the other ingredients. I gave the garlic, shado beni and scotch bonnet pepper a rough chop so it would be easier to puree.

You can use a Magi Bullet as I did, a food processor, a blender or just use your knife to give this a really fine chop. Additionally you can also use a mortar and pestle. In my magic bullet I squeezed the juice of the lemon, added the salt, black pepper and rough chopped – shado beni, garlic and scotch bonnet pepper. I started with a few quick pulses, then I let it run until I had a fine puree.

The scent of the lemon juice, with the garlic, shado beni and scotch bonnet pepper will be divine and cause your mouth to start springing juices (you know what I mean). The final step is to assemble everything. Pour the pepper puree into the same bowl where you have the shredded cucumber and give it a good mix.

The idea is to marry all the flavours so you have a nice spicy cucumber chutney. Allow this to marinate in the fridge for a couple hours and you’re good to go. This spicy cucumber chutney will last in the fridge for at least a week and goes well with anything you normally eat spicy condiments with..even your scrambled eggs at breakfast. Do remember to taste for salt.. the idea is to have a mellow/well-rounded undertone and have the shredded cucumber absorb the goodness of the garlic, shado beni and heat from the pepper.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

spicy chutney

Simple Tamarind Chutney Recipe.

Traditional Coconut Chutney

Recipe Card

Coconut Chutney

Description

Ingredients

Instructions

Spicy Cucumber Chutney.

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