Cucumber Chutney Recipe

A chutney made with cucumbers and the added kick of hot scotch bonnet peppers, making a great topping.

This ever popular cucumber chutney is a weird thing.

I mean, to me, cucumber really doesn’t have that much of a distinct taste, but yet this chutney made from cucumber is packed with flavor.

This chutney is commonly found topping our doubles, with pholourie or eaten with aloo and channa with rice.

Chutney can be made with a fruit or a vegetable.

This condiment ventured down to the Caribbean from India. It’s kind of like the idea of a coleslaw, that adds a hint more flavor to a meal.

This one is easy to make and does not require any cooking time like some other chutneys.

A little grate here, some chops here and it’s complete

Using hot pepper like scotch bonnet gives it a kick, but if you are like me and don’t want too much of a kick, make sure to NOT use the seeds and membrane of the pepper.

That is where most of the heat it.

And why did I get seedless cucumbers from Target and have to pick seeds out?

Have you tried chutney before? What’s your fav food to top it with?

Want to see some other chutney flavors?

• Tamarind (Tambran) Chutney
• Spicy Pineapple Chutney
• Or check out this Cucumber juice

Recipe

Cucumber Chutney

A spicy chutney made with fresh cucumber and a kick of scotch bonnet pepper. Perfect for topping doubles or as a condiment for your favorite savory snacks.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4

Course: Condiment

Cuisine: Caribbean

Ingredients Method

Ingredients

  

1x2x3x?

• 1 large cucumber preferably seedless
• 1/2 a large lemon juice only
• 2 Chadon beni culantro leaves
• 1 scotch bonnet pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 clove garlic

Method

 

1. Wash the cucumber and grate it using the large holes on a box grater.
2. Place the grated cucumber in a strainer or cheesecloth and let it sit while you prepare the other ingredients.
3. In a blender, combine the juice of 1/2 lemon, 2 chadon beni leaves, 1 scotch bonnet pepper, 1 clove garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend until smooth.
4. Squeeze out any excess liquid from the grated cucumber and transfer it to a mixing bowl.
5. Pour the blended mixture over the cucumber and stir to combine.
6. Taste and adjust salt or pepper if needed. Serve immediately or refrigerate.

Tried this recipe?

Let us know how it was!