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Cucumber Chutney
Renee Robley

Trinidad Cucumber Chutney Recipe

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A fresh Trinidad cucumber chutney made with chadon beni, lemon, garlic, and Scotch bonnet pepper. Perfect for topping doubles, serving with pholourie, or alongside rice dishes.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Condiment
Cuisine: Caribbean
Calories: 15
Ingredients Method Nutrition

Ingredients
  

  • 1 large cucumber
  • 1/2 large lemon juice only
  • 2-3 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. Pulse until finely chopped and combined.
  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.

Nutrition

Calories: 15kcal

Recipe Printed From ThisBagoGirl.com

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