This is my take on traditional coconut chutney as it’s typically done in the Caribbean, especially Trinidad and Tobago. A brilliant condiment, with spicy notes from the scotch bonnet pepper and that lovely nutty flavor from the roasted dried coconut. All of that combined with a little salt, garlic and chadon beni (culantro) for the perfect Caribbean chutney.

You’ll Need…

1 dried coconut
3 cloves garlic
1 scotch bonnet pepper
teaspoon salt
4 leaves of Chadon Beni (culantro)

* You’ll need a bit of water (not traditionally in coconut chtney) for the blender.

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