Coconut Chutney



  • 1 coconut
  • 10 leaves chadon beni
  • 12 cloves garlic
  • 2 hot peppers
  • 1 tbsp salt
  • Water


Step 1

Over a high flame put the coconut (without the shell) to roast. Make sure to turn it on the other side as well.

Step 2

Scrape the coconut under running water. Grate the coconut using the large side of a grater.

Step 3

Cut up the hot peppers. In a separate bowl peel the garlic and chop the chadon beni.

Step 4

Add a few handfuls of the grated coconut and a little water and blend. Then add the garlic and chadon beni. Add the salt and the rest of the grated coconut. Blend to a smooth paste and refrigerate.

Click here for step by step recipe with pictures.

Recipe © Simply Trini Cooking. All rights reserved

Print Recipe
Coconut Chutney
Course Garnish
Cuisine East Indian
Course Garnish
Cuisine East Indian
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Nutritional Info

This information is per serving.

  • Calories

    19.6 kcal
  • Protein

    0.2 g
  • Carbohydrate

    1 g
  • Fat, Total

    1.7 g
  • Saturated Fat

    1.5 g
  • Dietary Fiber, Total

    0.5 g
  • Sugar, Total

    0.2 g
  • Potassium

    25 mg
  • Sodium

    38 mg

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