Guyanese Coconut Choka || Spicy Coconut Chutney- Episode 260

coconut

🥗Healthier: unsweetened shredded coconut

💰Cheaper: coconut milk

Shredded coconut is lower in fat, while coconut milk is more accessible.

lime juice

🥗Healthier: fresh lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar acidity, while vinegar is often less expensive.

Start by roasting fresh coconuts on a grill or open flame until dark brown, about 15 minutes, regulating the cooking time for different sizes of coconut pieces.

Allow the roasted coconut to cool for 10 to 15 minutes to avoid burns from the hot fat.

Scrape off any black residue from the roasted coconut using a knife and a microplane grater to achieve a clean texture.

Combine the roasted coconut, garlic, and hot pepper in a food processor and pulse until a coarse texture is achieved.

Transfer the mixture from the food processor to a mortar and pestle for further grinding to achieve the desired texture.

Add salt to taste while grinding in the mortar and pestle, adjusting seasoning as needed with more salt or pepper.

Once the desired texture and flavor are achieved, serve the coconut choka with dal and rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary