It is time to challenge yourself, try this delicious coconut chutney. The name says it all... The nutty taste of the roasted coconut, together with the chadon beni, pepper and garlic is truly a mouthwatering delight. When we made this I was so eager to try it out, that the sting of the fresh hot pepper was not going to phase me at all. And boy was it hot!
Strange thing though, by the time it went in the fridge it seems like the coldness tamed the heat a bit to a manageable degree, that I could have eaten a little more..(greedy) :-). A spoon of coconut chutney with some rice and dhal is all you need and you're good to go. You don't even need meat in your plate, at least for me, considering that I'm a meat mouth.
Coconut Chutney Recipe
I totally enjoyed this chutney recipe since it goes great with whatever meal you are eating. And also knowing that coconuts are so healthy, made me appreciate it more. If you have been following this blog for a while you would know by now how much I really like to cook with coconut oil because of its many benefits. So having this coconut chutney with my food was also a a step in the right direction.
Now we have another addition to our list of chutneys. I did mango chutney, tamarind sauce, chadon beni chutney (my favourite ) already and now coconut chutney. We also have mango kuchela and masala mango that tastes just as spicy as well. Hmm! quite a list we have here, but it's not complete. I believe I have one or two to do still so stay tuned.
While you enjoy making this recipe you may also want to check out some more coconut recipes, such as coconut bake, coconut sweet bread, and coconut drops. What a coconutty post! 😀 Enjoy!
10 leaves chadon beni
12 cloves garlic
2 hot peppers
1 tablespoon salt
Over a high flame put the coconut 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. Hope you enjoyed this post. I sure did.
- 1 coconut
- 10 leaves chadon beni
- 12 cloves garlic
- 2 hot peppers
- 1 tablespoon salt
- 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.
What an excellent site. Lovely pix and easy instructions.
This looks really interesting - I don't think I've seen coconut toasted in that way, but I bet it would be really good.
@Pmaha Thank you and do come again.
@fearlesskitchen You bet it tastes great.
@Chennette Girl coconut chutney is de boss 😀
Ok I now came from Facebook and a good friend of mine gave me some extra tips on making coconut chutney so here goes.....
"The best way to roast the coconut is whole. When you shell it and take out all the husk, make a hole to drain the water then make another hole on the other end......Then roast it on the fire, this way the inside does not get burnt and rubberry and it retains that fresh coconut flavour"
Thanks Meera for sharing!
I was going to ask about this because for the step of scrapping the coconut, are we scrapping off all the bun-bun or how much do we scrape?
I'll say most of it but you still want the smoky flavour.
Ahhh. I loooove coconut chutney. And you're so right, it goes with so many things. On a pelau. Mmm. I just don't get it enough - this post is great (love the fire shots too!)
very interesting and instructive 🙂
Hey I live in NYC. Where would I be able to find Chadon Beni? Also how long will this last in the fridge?
You are more likely to find Chadon Beni under its hispanic name here in the states which is "Culantro". Any international grocery should have it.
Thanks for this recipe i'll definitely try it this way.My grandma used to make this for us but did so a little differently from u...she roasted it and used all the ingredients just like u did only she grated it on the finest side of the grater and she grinded the shadon beni,pepper and garlic in a Dhal mill(something which is used to grind the dhal to make dhal puree roti) and she then mixed it into the grated coconut.So instead of blending it like a sauce it came out more a dry chutney.I love your idea though and i will try it and have her taste it.You should try her's though it's really nice this way too and goes good with just about any indian dish you like...:-)thanks alot i'll keep trying your recipes they are great!My family loved your mom's potato punch
Thanks for the comment. I would have used a mill if I had one since I believe it would be even more authentic and true to form. Similar to the bene seed chutney I would have liked to use a lorha and sill to make it like a paste instead.
Nevertheless, I had to improvise and make do with what I have around me. If you look at my dhal puri recipe you would see that I didn't have a mill to grind my split peas so I had to use my magic bullet lol!!
I'm glad your family liked the punch. Do comment some more on other recipes I look forward to reading them. 🙂
You know Felix I find it interesting that you posted this recipe in March 2012 and in May 2012 (just two months later) caribbeanpot.com posts basically the same recipe. Actually now that I have some time to sit and go through your website I find that pattern seems to repeat itself. Chris of caribbeanpot.com must really be a fan of your recipes eh Felix?
Interesting isn't it? It seems he's a big fan and is "inspired" by my recipes.
Hi Felix - I have been looking for a recipe for some time and was happy when I found this. Instead of the blender I used a food processor and the consistency was an almost match to what my grandmother would make using the lorha and sill. Nonetheless many thanks to you for sharing the recipe and keeping the traditional foods alive in my household.
What did you do with the pepper?
blend it with the garlic and chadon beni...thanks for the heads up.