Go Back
Coconut Chutney in a orange bowl

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.
Print Recipe Pin Recipe
Course Sauces, Condiments & Marinades
Cuisine Trinidadian

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).
    Broken open coconut
  • Place the flesh of the coconut on an open flame.
    Coconut on grill
  • Let the coconut roast on the open flame, flip often and try to get it a bit charred.
    Charred coconut on grill
  • 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.
    Charred coconut in a blue dish
  • Grate the coconut or you can cut into small pieces and place directly into a blender or food processor.
    Grating coconut
  • 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.
    Ingredient in blender
  • Store in the fridge for a few days, but it’s best when served fresh.
    Closeup of coconut chutney in an orange bowl with red and yellow peppers on the side
Tried this recipe?Let us know how it was!