How to make Trini Coconut Chutney ( VEGAN ) - Episode 2050

fresh coconut

🥗Healthier: unsweetened shredded coconut

💰Cheaper: canned coconut

Canned coconut is more accessible and less labor-intensive.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Vinegar provides acidity at a lower cost.

Roast the flesh of the dried coconut on medium flame until the outside turns darker brown, being careful not to burn it.

Flip the coconut over to char the white part slightly.

Remove the coconut from the heat and allow it to cool down slightly for handling.

Scrape off the burned skin from the outside of the coconut, being careful not to wash off too much flavor.

Cut the coconut into small pieces.

Place the coconut pieces into a food processor along with a couple of banana leaves, a scotch bonnet, and garlic.

Pulse the mixture until it reaches a smooth and fine consistency, adding minimal liquid if desired.

Transfer the processed mixture to a bowl and add salt to taste, mixing thoroughly.

Taste and adjust the salt as needed before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary