You will enjoy preparing this coconut chutney. Coconut is a versatile ingredient that adds a unique flavor profile to many dishes. When roasted, its nutty aroma and rich flavor become more pronounced, making it a perfect ingredient for savory dishes. One such dish that showcases the roasted coconut’s flavor is the coconut chadon beni pepper sauce. The combination of coconut, chadon beni, pepper, and garlic creates a complex flavor that is both spicy and savory, making it a versatile condiment that can be used as a dip, marinade, or sauce.
One of the reasons why the coconut chadon beni pepper sauce is so delicious is because of the ingredients used. Chadon beni, also known as culantro, is a herb commonly used in Caribbean and Latin American cuisine for its distinctive flavor. When combined with the heat of the pepper and the roasted coconut’s nutty flavor, it creates a deliciously robust taste that is hard to resist. Additionally, the garlic used in the sauce adds a subtle, yet distinct, depth of flavor that elevates the overall taste of the dish. As a result, the coconut chadon beni pepper sauce is a versatile condiment that can be used to enhance the flavor of any dish.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Spreads /Vegetarian
Cuisine: East Indian
Ingredients
- 1 coconut
- 10 leaves chadon beni
- 12 cloves garlic
- 2 hot peppers
- 1 tbsp salt
- Water
Instructions
- Over a high flame put the coconut (without the shell) to roast. Make sure to turn it on the other side as well.
- Scrape the coconut under running water. Grate the coconut using the large side of a grater.
- Cut up the hot peppers. In a separate bowl peel the garlic and chop the chadon beni.
- Add a few handfuls of the grated coconut and a little water and blend. Then add the pepper, garlic and chadon beni. Add the salt and the rest of the grated coconut. Blend to a smooth paste and refrigerate.
Click the link to download the PDF version of this recipe.
Click here for step by step recipe with pictures.
Recipe © Simply Trini Cooking. All rights reserved
Coconut Chutney
Ingredients
- 1 coconut
- 10 leaves chadon beni
- 12 cloves garlic
- 2 hot peppers
- 1 tbsp salt
- Water
Instructions
- Over a high flame put the coconut (without the shell) to roast. Make sure to turn it on the other side as well.
- Scrape the coconut under running water. Grate the coconut using the large side of a grater.
- Cut up the hot peppers. In a separate bowl peel the garlic and chop the chadon beni.
- Add a few handfuls of the grated coconut and a little water and blend. Then add the pepper, garlic and chadon beni. Add the salt and the rest of the grated coconut. Blend to a smooth paste and refrigerate.
