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Coconut Chutney

Roasted coconut, grated and made into a chutney.
Course Spreads /Vegetarian
Cuisine East Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Felix (Simply Trini Cooking)


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


  • 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.