This authentic Caribbean coconut chutney is truly amazing! Spicy, creamy, spicy… really everything you can expect from a 'condiment'.
By roasting the coconut, the chutney gets a nice, nutty taste. The Madame Jeanette pepper naturally provides the heat.
- 1 coconut
- 50ml. coconut milk
- 3 cloves garlic
- 1 Madame Jeanette pepper
- 1 teaspoon salt
- 2 sprigs of cilantro
Open the coconut and keep the water aside.
Break the coconut into large pieces and roast it at 20 degrees for about 180 minutes, or on an open flame (eg the gas stove)
The coconut is ready when the exteriors are well browned.
Take a large bowl and grate the coconut very finely.
(Instead of grating, you can also mix all ingredients in a food processor!)
Add the coconut milk to the grated coconut.
Squeeze the garlic cloves and add them.
Cut the pepper very fine and add it too.
Finally add the salt and the chopped coriander leaves.
If the chutney is too dry, you can add some of the coconut water.
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