Ranette’s Cucumber Chutney
A tart, refreshing Trinidadian condiment for Doubles
Servings 24 tbsp
Calories 3kcal
Ingredients
- 1 Cucumber – finely sliced with a julienne peeler preferably
- 2-3 Garlic cloves
- Juice of 1 Lime
- 1/2 tsp scotch bonnet pepper
- 1/2 tsp Brown sugar
- 1-2 tbsp Coriander. freshly chopped
Instructions
- Take all the ingredients, grated, crushed and juiced, stir them lovingly into a bowl.
- Season to taste if necessary.
Notes
I doubled Ranette’s recipe and ended up with enough cucumber chutney to almost fill a 24-oz canning jar. I removed the seeds (but not the peels) from the cucumbers and used my mandoline slicer with the julienne blade to finely slice them. Then I mixed the rest of the ingredients together and pulsed them in a blender, combining everything in a bowl before transferring to the sanitized jar and refrigerating overnight.