Trinidad Cucumber Chutney Recipe
This Trinidad cucumber chutney is a fresh, spicy condiment made with grated cucumber, chadon beni, garlic, lemon, and Scotch bonnet pepper. It takes just a few minutes to make and is especially good served with doubles, pholourie, or alongside rice dishes.
What is Trinidad cucumber chutney?
Trinidad cucumber chutney is a fresh, no-cook chutney made with grated cucumber seasoned with chadon beni, garlic, lemon, and Scotch bonnet pepper. Unlike cooked chutneys, everything comes together quickly and is best eaten fresh.
Cucumber itself doesn’t have a strong flavor, which is why I always find this chutney a little surprising. On its own, it’s fairly simple. But add it to doubles, pholourie, dhal and rice, or another savory dish, and the fresh cucumber, chadon beni, garlic, lemon, and pepper add something extra.
You’ll commonly find cucumber chutney served with Trinidad doubles or pholourie, but that’s definitely not the only way we eat it. I also serve it alongside aloo and channa, saltfish and rice, dhal and rice, and other rice dishes.
Ingredients for cucumber chutney
You only need a handful of fresh ingredients to make this Trinidad cucumber chutney.
- Cucumber: I leave the skin on and grate the cucumber using the large holes of a box grater. Any type of cucumber works. If yours has large seeds, you can remove them if you prefer, but you don’t have to.
- Chadon beni: I use two to three leaves, pulsed with the other seasonings before mixing with the grated cucumber. You may also find chadon beni sold as culantro.
- Scotch bonnet pepper: Adds the heat. I remove the inner membrane for my preferred spice level, but you can leave it in for a hotter chutney.
- Garlic: One fresh clove is enough for this small batch.
- Lemon juice: Adds acidity to balance the other flavors.
- Salt and black pepper: Used to season everything and can be adjusted to taste.
How to make cucumber chutney
- Grate the cucumber. Wash the cucumber and grate it, skin and all, using the large holes of a box grater.
- Remove the excess liquid. Give the grated cucumber a good squeeze using a strainer or cheesecloth. You don’t need to salt it or leave it draining for a long time. You’re just removing the obvious excess water so the chutney isn’t too watery.
- Prepare the seasoning. Add the lemon juice, chadon beni, Scotch bonnet pepper, garlic, salt, and black pepper to a blender. Pulse until everything is finely chopped and combined. It doesn’t need to be completely smooth.
- Mix the chutney. Add the squeezed cucumber to a bowl and stir in the blended seasoning mixture until well combined.
- Taste and serve. Taste and adjust the salt or pepper if needed. Serve the cucumber chutney right away or refrigerate until ready to use.
Tips for making cucumber chutney
- Don’t peel the cucumber. I grate it with the skin on. You can also use whatever type of cucumber you have available.
- Squeeze out the extra liquid. You don’t need to get the cucumber completely dry. Just remove the obvious excess water so it doesn’t dilute the chutney.
- Adjust the Scotch bonnet to your heat level. I remove the inner membrane because that’s the heat level I prefer. My dad never did. Leave it in if you like your chutney hotter.
- Don’t worry about getting the seasoning completely smooth. I pulse mine until everything is finely chopped and combined. The grated cucumber provides most of the texture anyway.
What to serve with cucumber chutney
Cucumber chutney is commonly served with doubles and pholourie, where it adds something fresh and spicy alongside the other chutneys and sauces.
It’s also good on the side of saltfish and rice, dhal and rice, and other rice dishes. Think of it as an accompaniment rather than something you’d normally eat by itself.
How to store cucumber chutney
Cucumber chutney is best eaten fresh. If you’re making it ahead or have leftovers, keep it covered in the refrigerator and use it within one day.
The cucumber will continue to release water as it sits, so you may notice more liquid in the bowl after refrigeration. Give the chutney a stir before serving.
Frequently asked questions
No. This Trinidad cucumber chutney is made fresh and doesn’t require any cooking. Grate and squeeze the cucumber, prepare the seasoning mixture, then combine everything and serve.
No. I normally grate the cucumber with the skin and seeds. If you’re using a cucumber with particularly large or tough seeds, you can remove them if you prefer, but it isn’t necessary.
Remove the inner membrane and seeds from the Scotch bonnet pepper before adding it to the seasoning mixture. You can also use less pepper if you prefer a milder chutney.
More Caribbean condiments and drinks to try
If you’re looking for another condiment to serve alongside your favorite Caribbean dishes, try my tamarind chutney or spicy pineapple chutney.
And if you still have cucumbers to use up, turn them into a refreshing cucumber juice.
If you make this Trinidad cucumber chutney recipe, let me know how you serve yours in the comments below!
Recipe
Trinidad Cucumber Chutney Recipe
Ingredients
Method
- Wash the cucumber and grate it using the large holes on a box grater.
- Place the grated cucumber in a strainer or cheesecloth and let it sit while you prepare the other ingredients.
- 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. Pulse until finely chopped and combined.
- Squeeze out any excess liquid from the grated cucumber and transfer it to a mixing bowl.
- Pour the blended mixture over the cucumber and stir to combine.
- Taste and adjust salt or pepper if needed. Serve immediately or refrigerate.
Nutrition
Recipe Printed From ThisBagoGirl.com
