🇹🇹 Fire-Roasted COCONUT CHUTNEY Recipe by Chef Shaun
Apart from being able to drink it, cook with it, and apply it to your skin and hair, this superfood provides a wide range of nutrients, antioxidants and electrolytes. Coconut is often used as a main ingredient in a lot of our foods. We add it to some of our curry, stews, breads, desserts just to name a few. I am going to show you how to turn it into a popular chutney to enjoy with almost all of our Indian-inspired dishes.
Yield - 24 to 32oz.
Dried Whole Coconut - 2 Large
Garlic Cloves - 3 to 4
Hot Pepper – 1 tsp or to taste
Chadon Beni/Culantro - 12 to 14 leaves / ¼ cup (chopped)
Caripulee Leaf - 1
Salt - 1 1/2 tsp or to taste
1. Remove the coconut shell.
2. Wash coconut and allow excess water to drain off.
3. Place over a medium stove top flame or coals, meat side down.
4. Roast until the coconut is dark brown, almost burnt in colour.
5. Place in a bowl, cover with foil or cling wrap and allow to sit for 5 minutes. This allows the burnt parts to separate from the coconut much easier.
6. Remove all the burnt parts, wash, drain off excess water and place in your food processor.
7. Add all your remaining ingredients and process until the mixture has reached your desired consistency.