Vegetarian Archives - Page 13 of 26

The Ultimate Hummus Recipe.

May 4, 2017April 25, 20173 Comments

It’s funny how I kept telling people that I’m not a fan of Hummus and just didn’t understand the sort of current ‘Hummus Hype“.. until I started making my own. While Hummus may seem exotic, it’s probably one of the simplest recipes to put together. There’s no cooking involved, can be done in under 5 minutes and you can play around with flavors you like. In my case I like my Hummus to have a slight kick, with a subtle smoky undertone. Any excuse to put “Caribbean Sunshine” (scotch bonnet peppers) to use.

You’ll Need…

2 cups chickpeas (can)
2 cloves garlic
2 tablespoon Tahini
1/8 teaspoon black pepper
1/4 teaspoon salt
3 tablespoon olive oil
juice 1 1/2 lemons
1 scotch bonnet pepper (optional)
2 tablespoon water

For presentation:
– chopped parsley
– few whole chickpeas
– paprika
– drizzle olive oil

Important! If doing this hummus vegan or gluten free, please go through the entire list of ingredients to make sure the recipe meets with your specific vegan and/or gluten free dietary needs.

Drain and rinse the chickpeas (from a can) with cool water, then place in your food processor.

Char the scotch bonnet pepper (use any spicy pepper you like or have available) over an open flame. In my case I used a long tongs to hold the pepper in place directly over a burner on my stove. Should take less than a minute to char. set aside to cool. Remember if you’re using a metal tongs to be mindful that direct contact with the heat will make it go hot to touch.

Smash the garlic and add it along with everything else to the food processor. When the scotch bonnet is cool enough to handle, remove the seeds and give it a rough chop before placing as much as you can handle into the food processor. Keep the seeds if you want it REALLY spicy. It’s VERY important that you wash your hands with soap and water immediately handing hot peppers.

Pulse to start, then puree until smooth. You may need to push down the sides as you go along. Add a bit more water, oil or lemon juice if you find it’s overly thick. If you’re watching the video below, please note the ingredient list above was adjusted accordingly.

Pour into your serving bowl and garnish with some chopped parsley, paprika and a drizzle of olive oil. You can store this hummus in the fridge for a week or so (airtight container).

Did you know? The last group of immigrants (1904) to venture to colonial Trinidad originated in the region previously known as Greater Syria, which comprises of present day Iraq, Syria, Palestine and Lebanon. Many of the Lebanese hailed from the villages of Buhandoun and Amyoun while the Syrians came from villages in the ‘Valley of the Christians.’ These Arabs emigrated to the Caribbean from as early as 1904 in an attempt to escape religious persecution and economic hardship in their native countries.

Trinidad’s thriving economy, political stability and pristine environment proved to be the ideal location where these displaced Arabs could establish new lives.

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Tasty Vegetarian 3 Spinach Rice

April 22, 2017April 22, 2017Leave a Comment

Looking back I think I originally documented this recipe late summer / early fall last year.. when my garden was loaded with the ‘spinach’ I’m about to use in this recipe. I’m using the word ‘spinach’ a bit loosely, as I’m really referring to several types of greens when I do. I’m a HUGE fan of greens so I usually plant several varieties in my garden every year. I’m told that as a kid on the islands my favorites (bhagi aka greens) were Dasheen Bush (tender leaves of the dasheen plant), Pak Choi and Chorai (Jamaican Callalloo)… mom never had a problem with me eating when she would cook those dishes.

You’ll Need…

2-3 cups chopped Jamaican Callaloo
2-3 cups chopped Kale
2-3 cups chopped Swiss Chard
1 teaspoon salt (adjust)
1/2 med onion (diced)
2 cloves garlic (crushed)
1/4 teaspoon black pepper
4 sprigs thyme
2 scallions
1/4 teaspoon allspice
2 cups water
1 1/2 cups coconut milk
2 tablespoon olive oil
1 scotch bonnet pepper
2 cups parboiled brown rice

Important: If doing this recipe gluten free please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

Wash, drain and trim the different greens (I cut into 1 cm ribbons) and set aside. Don’t use the tough stems of the Jamaican Callaloo (Chorai) and Kale.

In a wide pot/pan heat the olive oil on a med/low flame, then go in with the diced onion, chopped scallions, smashed garlic, black pepper, allspice and thyme. Cook for about 1-2 minutes.

Start adding all the chopped greens to the pot and stir and add the salt.

It’s now time to add the washed rice (place the rice in a bowl, cover with water and move the grains between your fingers.. the water will go cloudy. drain and repeat until the water is clear. or you can place the rice in a strainer and run cool water over it.. massage until the water runs clear) and mix with everything else in the pot.

It’s now time to crank up the heat to high and go in with the coconut milk and water.

As it comes to a boil, place the whole scotch bonnet on top (don’t break – we want the flavors of the oils on the skin and NOT the raw heat). Stir well, cover the pot and reduce the heat to a gentle simmer.

It took about 22-25 minutes to cook. Turn off the heat, lid still on and allow it to continue cool/cooking with the residual heat. After about 15 minutes, you can now go in with a fork and fluff the rice. Do remember to remove the scotch bonnet pepper before you fluff the rice to ensure you don’t mistakenly break it. Once broken it will release that Caribbean Sunshine (heat).

An amazing one pot vegetarian rice dish (probably vegan too?) packed with flavors of the islands. Do keep an eye on the level of liquid as it cooks (add more boiling water if necessary) and remember to taste it for salt near the end and adjust accordingly. You can always add vegetable stock instead of water, but be mindful of the sodium level. or go in with chicken stock if not making this vegetarian.

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How To Roast A Breadfruit In Your Oven.

May 28, 2025February 5, 20171 Comment

Living in Canada means that it’s almost a ‘treat’ when breadfruit hits our dinner table. Unlike when I lived in the Caribbean as a boy where we had a massive breadfruit tree in our back yard, laden with prime breadfruits. Not only are they expensive in the grocery (when we can actually get them) here, but I find that they are harvested too soon for export, so you never get that true essence of the breadfruit when you prepare a dish. Here’s my take on roasting a breadfruit in your typical kitchen oven, unlike the outdoor fire/coals method we all grew up using in the Caribbean.

Steps!

– preheat your oven to 450 F

– give the breadfruit a shallow cut (like a cross) on the bottom to allow for steam to escape as it roast

– place it directly on the middle rack of your oven. No pan needed as we want the hot air to circulate and cook the breadfruit evenly

– it will take about one hour and 30 minutes to full cook (longer depending on the size)

– it will be HOT, so use oven gloves to remove

– allow to cool completely

– using a pairing knife remove the outer skin (discard)

– slice into wedges, then remove the core and discard

It’s that simple! Now you have a fully roasted breadfruit you can use in any dish you like. Check my YouTube Channel (CaribbeanPot) for a delicious recipe using such oven roasted breadfruit.

Festive Christmas Fried Rice.

May 28, 2025January 10, 2017Leave a Comment

NO! Mommy didn’t make this for us as kids on the islands and to be quite honest, this was the first time my taste-buds were treated to such a colorful delight. Yes, the colors will play tricks on your mind, since the finished rice will look more like a holiday candy than fried rice. However I can assure you that this was very delicious and quite attractive served-up on a platter. For this recipe we’re joined by my friend Marc, who’s been rocking this recipe for a while now.

You’ll Need…

1 cup rice (leave plain white)
1 1/2 cup “red” rice
1 1/2 cup ‘green’ rice
5 teaspoon green food coloring
5 teaspoon red food coloring
1/2 teaspoon salt each (x 3) for cooking the rice
4 cups water (divided – for cooking the rice)
2 scallions (chopped)
1/4 teaspoon salt
3 tablespoon olive oil
1 medium onion (diced)
1/2 red bell pepper (diced)
1/2 green bell pepper (diced)
2 cloves garlic (diced fine)
2 tablespoon light soy sauce

1/4 teaspoon black pepper

Note: The rice amounts mentioned above are uncooked. When cooked it will yield more.

IMPORTANT! Please go through the entire list of ingredients to make sure they meet with your gluten free and vegan dietary needs. Especially the soy sauce and food coloring.

For cooking the rice – place the rice in a pot with water (after you’ve washed it). Leave one plain white and the others add the food coloring. We did a 1-1 ratio of rice to water when cooking the rice. Basically place the rice, coloring and salt in a pot (with a lid), bring to a boil then reduce to a simmer and allow to cook for 15-20 minutes (until tender and the water is absorbed). Then spread the rice onto a sheet pan to cool and air-dry.. to remove the moisture from the rice so you’ll have a grainy fried rice. Please watch the video below if you’re confused at any point.

It will take about 30 minutes or so for the rice to be ready (air dry), so during this time we can prep our vegetables.

Heat about 2 tablespoon of the olive oil on a med/high heat in a wok or wide non-stick pan. Then go in with the diced onions and sweet peppers. Toss and cook for about 1-2 minutes.

Toss in the salt and keep stirring. Add the black pepper and here’s where you’ll also add the garlic. Add the rest of the olive oil so you wont have the rice stick to the bottom of the pot when you add it shortly. By this time your onions and peppers will start to take on caramelized edges. Add the rice and stir well. Try to break up any clumps you may have.

Mix the rice well, (heat still on med/high), mix in the soy sauce and continue cooking until everything is mixed properly and heated through. Top with the diced scallions, turn off the stove and enjoy!

If you wanted to add some frozen peas, beans , corn or any of you fav vegetables, you can most certainly do so. Be sure to have all your ingredients prepped before you start, chilled or ‘old’ rice will work best and the higher the heat you can work with.. will all give you great results while ensuring the fried rice is fast!

Special thanks to Marc for sharing this somewhat unique rendition of a festive Christmas Fried Rice… which will certainly keep your guests guess what it is when they see it on the dinner table.

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Corn Cou Cou (Vegetarian + Gluten Free).

November 7, 2016October 25, 201610 Comments

As a kid I never had much love for this dish, but as I grew older (and moved away from home / the Caribbean), Corn Cou Cou became a fave of mine. Since mom could never convince us to eat corn Cou Cou it was rarely ever made in our home, except for the odd time she would make it for dad.. usually served with stew fish. While the cornmeal and okra are the ‘constant’ ingredients in Cou Cou, you’ll find that the technique and supporting cast of ingredients will differ as you visit kitchens across the Caribbean.

Note: While the technique will be a bit different than the traditional way of making Cou Cou, I assure you the end result is simply delicious.

You’ll Need…

1 cup corn meal (fine grain)
2 cloves garlic diced fine
1 tablespoon butter
2 sprigs thyme
1 small onion
1/2 teaspoon salt (adjust)
1 cup warm water
1 1/2 cups coconut milk
8-10 okra
1 pimento pepper (diced bell pepper could work -2-3 tablespoon)

Important: If doing this recipe Gluten Free please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

Heat the butter on a medium flame in a deep saucepan (if doing this vegan – use coconut oil) . Go in with the diced onion, garlic, and pimento pepper, then reduce to low and cook gently for 3-4 minutes.

Wash, pat dry (paper towels) and trim (remove the tips and stems) the okra. Then cut into 1/4 – 1/2 inch wheels. Add them to the pot and stir well..heat still on low. Add the fresh thyme as well and if you wanted to put a little black pepper you can.

After about 3 minutes add the coconut milk and raise the heat to bring to a boil. Then reduce to a simmer, add the salt and cook for about 5 minutes or until the okra is tender.

Remove the pot off the heat and while stirring, start adding the cornmeal a little at a time. The goal is to mix it well, so we don’t end up with lumps.

After all the cornmeal is in the pot and incorporated, place back on a medium/low flame, add the water and keep stirring. The goal now is to cook the cornmeal… takes about 4-6 minutes.

Make sure all the liquid is absorbed and the Cou Cou is thick (it will thicken more as it cools) and here’s where you can taste for salt and adjust accordingly.

Cou Cou is usually served with stewed meats or fish and besides being very ‘filling’ it’s a meal that’s very comforting for most people from the Caribbean. So while my technique may differ to the one my grandmother would use, I assure you.. you’ll definitely want to give my way a try.

How/what do you call Cou Cou? If you use a different name for it, kindly share it in the comment section below… I’d love to learn.

Pina Colada Ice Cream.

September 22, 2016September 22, 20162 Comments

I grew up on classic Caribbean ice creams which were homemade and usually flavored with many of the fruits that grew at the back of our home in Guaracara Trinidad. Coconut, mango, sour soup and barbadine (Giant Granadilla) were the flavors of the day. Unless it was the odd time mom would bring home Flavorite (brand) from the grocery store, where we’d get a taste of chocolate, vanilla, strawberry and the odd time .. rum and raisin. After having a superb pina colada in old San Juan (Puerto Rico) a few years ago, I knew I had to give this a spin in my ice cream maker.

You’ll Need…

1 medium pineapple (ripe)
1 1/2 cups coconut milk
1 cup coconut cream (sometimes called cream of coconut)
1/2 cup pineapple juice
2 tablespoon vanilla
1 cup sugar
1/2 cup rum

*Important – Add more sugar if needed as I’m cutting back on the amount of sugar I use daily.

I guess you can use a can or two of diced pineapple, but with ripe pineapples being very affordable and so much better to use (no added sugar and preservatives), I’d suggest you use the real deal. Peel, core, cube and place in a blender with all of the other ingredients.

Puree until everything is smooth. Then place in the fridge to chill for a couple hours to make it easier for your ice cream maker.

Then it’s just a matter of placing the chilled mixture into your ice cream maker and running it according to the machine’s instructions. For me it took about 25 minutes. As I mentioned in the Sour Sop Ice Cream Recipe it may have the consistency of soft-serve ice cream at this point, so I usually remove the finished ice cream from the maker and place it in a freezer proof container.. then into the freezer for a couple hours to get a bit more firm.

With the summer we just had in Southern Ontario (temperatures in to 40’s with the humidex – that’s Celsius) , this Pina Colada ice cream was certainly enjoyed on many occasions. I would assume you can make it without the rum, but why? Ah lil sip won’t hurt the kids (smile)

Dry Pigeon Peas Rice (vegetarian)

October 4, 2016September 9, 201611 Comments

This is one of those recipes I associate with my grandmother who would always have dried pigeon peas stored in re-purposed glass ketchup bottles, in a dark corner of her smoky kitchen (she cooked with an open wood fire – called a coal pot). While she would save hers for making stew peas and pelau, the odd time she would make this rice dish, it was a bit different than what I’m about to share. If you have a pressure cooker you can cook the peas in a much faster time, but I quite like this slow method.

You’ll Need…

1 cup dried pigeon peas
3 cups parboil brown rice (washed)
1 tablespoon olive oil (coconut oil works great)
1/2 medium onion diced
4 sprigs thyme
1/4 teaspoon black pepper
2 scallions (chopped)
1/4 scotch bonnet pepper (see note below)
1/4 teaspoon ground allspice
1 1/2 cup coconut milk
2 cups water (divided)
3/4 teaspoon salt (adjust)

Optional ingredients
2 cloves garlic
slice of ginger

Note: If doing this recipe gluten free, be sure to go through all the ingredients to ensure they meet with your specific gluten free dietary needs. You may float a whole scotch bonnet pepper instead of a cut piece as I did. Be sure to NOT break it while it cooks or you will be in for some SERIOUS heat! Always remember to wash your hands with soap and water immediately after handling hot peppers.

Quickly go through the dried pigeon peas to ensure there’s no debris, wash it with cool water then place in a bowl (it will expand, so keep that in mind) and cover with water. Allow it to soak for a couple hours or overnight.

Chop, dice and slice all the ingredients. Then in a heavy pot over a medium heat, go in with the oil, after which you add all the ingredients except the pigeon peas, salt, rice, water and coconut milk. Turn the heat down to low and gently cook for about 4-5 minutes.

It’s now time to add the soaked pigeon peas along with the coconut milk, salt and 1 cup of water. Turn the heat up to high and bring to a boil.

Reduce to a gentle simmer (very low), cover the pot and allow this to cook until the peas are tender. It will take about 1 hour and 15 minutes. After that time, check to see if they are tender (cook longer if necessary), then add the washed rice and the rest of the water. Turn the heat up and bring to a boil. To wash the rice you have a couple options. place in a deep bowl, fill with water and massage with your fingers/hand. Dump out the first batch of water when cloudy and repeat until the water is relatively clear. Or you can place in a strainer and run water over it while you massage. Do so until the water runs clear.

When it comes to a boil, stir and place the lid back on the pot. Reduce the heat to low and allow to cook until the water is absorbed and the rice is fully cooked – about 25 minutes. Shut off the stove and leave it covered for 15 minutes.

Now it’s time to remove the lid and fluff with a fork so you have nice grainy rice.

Remember to remove the stems off thyme and discard before serving. This pigeon peas and rice is quite comforting and goes well with a side of Jerk Chicken as we enjoyed this night.

The Ultimate Tabouleh Salad Recipe.

May 27, 2025July 4, 20161 Comment

If you’re unfamiliar with “Caribbean” history you’d asking why is this fella from the islands trying to impress us with a Tabouleah recipe? Immigrants from the Middle East started to arrive in places like Trinidad and Tobago as early as 1904. So you’ll find that like the strong Colonial African, Indian and Chinese influence on our foods, that same sort of influence from Syria and Lebanon is present on our dinner tables.

Note: I’m not a huge fan of mint, so you’ll find that I didn’t add much and traditional Tabouleah is definitely more ‘green’ with a ton of parsley.. keep in mind that this is my version

You’ll Need..

1 cup bulgar what (prepared)
3 scallions
1 cup chopped flat leaf parsley
1/2 cup mint
1 large cucumber (English – seedless)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lime
1 orange
3 tablespoon extra virgin olive oil
1 cup pomegranate seeds
2 medium tomatoes

To learn how to prepare the Bulgar Wheat, watch this video. Please note that the 1 cup of Bulgar I mentioned is ‘before’ it was prepared and it will yield much more. So you can cut that back to your liking.

Feel free to add more mint and parsley as I mentioned above. The orange and lime juices along with the pomegranate seeds are my personal take on this recipe. Dice the tomato and cucumber into same size pieces. I like using a seedless variety like the English cucumber as the skin is less tough and I don’t have to worry about seeding it. Chop the parsley, scallions (use red onion instead of you wish) and mint.

Place the prepared Bulgar in a large bowl, then add the other ingredients and mix well. Try to fold so the diced tomato is not crushed.

Taste for salt and adjust accordingly. Chill for a couple hrs before serving and note that this can last in the fridge (covered) for a good 5 days. I encourage you to head over to the YouTube channel and click on the ‘comments’ for this video as there are many excellent tips and ideas being shared .

So while not something you immediately associate with the Caribbean and for many it would not seem like a ‘traditional’ recipe.. I assure you, that this herbal vegetarian salad is absolutely delicious and SHOULD be an invited guest at your next summer BBQ lime.

Panko Crusted Fried Plantains.

March 11, 2016March 11, 20164 Comments

With a variety of banana and plantain trees in our kitchen garden at the back of our home, we grew up with a natural affection for boiled and/or fried plantains. Sunday lunch was all about the sides of boiled plantains to give the entire meal a sort of rounded appeal, with the natural sweetness of the plantain. It’s funny how I still crave plantains from time to time (would explain why I’m always experimenting with different recipes), but I’ve not had a ripe banana in about 20 years. I ate so much as a kid, I can’t stand the stuff now. PLUS.. the bananas we get in North America are simply not appealing to me (no real flavor or sweetness).

You’ll Need…

2 ripe plantains
1 cup panko bread crumbs
1-2 cups veg oil
1/2 cup orange juice

Note: When buying or using ripe plantains you want them to go black and discolored (unlike bananas) – that’s when they are the sweetest.

Peel and slice the plantains into coins, place in a bowl and marinate with the orange juice for an hour or 2.

Then it’s just a matter of rolling each slice in the Panko bread crumbs and set aside to fry (you may have to press on the plantain pieces for the Panko crumbs to stick on). I like breading them all before frying as they can cook pretty fast and it’s more convenient.

Heat the vegetable oil on a medium flame then gently add the panko breaded plantain slices to the pan. Cook for 2-3 minutes on each side (until golden brown) and set on paper towels to soak up any extra oil. Serve/enjoy warm!

Not your typical “Caribbean” way of preparing ripe plantains, but I assure you that you’ll love the slight crunchy exterior followed by the warm and sweet goodness inside. Do you have a unique way of preparing ripe plantains? Do share in the comment section below (keep the recipe private but share some details).

Roasted Tomato Coconut Soup (vegetarian).

March 2, 2016February 16, 20162 Comments

Doh try that! I can hear my Caribbean people screaming “that is not we kinda soup”! As we’ve discussed in the past, soups on the islands are tick, heavy and generally full of body (like what most non-Caribbean consider to be hearty stews). But let me assure you that this soup is quite filling and very comforting. You’ll notice that the ingredients are what we use daily throughout the Caribbean and yuh know we love ah coconut milk! Tip: If you roast the vegetables on a grill or open fire, you’ll get a lovely overall flavor.

You’ll Need…

5 Large tomatoes
1 medium onion
2 bell peppers
Pinch sea salt + 2 tablespoon olive oil + 1/4 teaspoon black pepper

2 scallions
1 tablespoon olive oil
3 sprigs thyme
1 tablespoon chopped parsley
1/4 teaspoon black pepper
1/2 teaspoon paprika (hot – smoked pimenton)
2 cloves garlic
1 can coconut milk (about 1 1/4 cups)
1 cup water (see note below)
1/2 teaspoon brown sugar
1/2 teaspoon salt

Notes: add vegetable or chicken stock instead of the water – add more liquid if it’s too thick. Add a pinch of curry at the start if you want a bit more flavor. You can do this recipe fully gluten free, just pay attention to the coconut milk (if it’s from a can and have additives, as well as any stock you choose to use)

Remove the stems and woody area at the top of the tomatoes and cut into wedges. Give the onion and bell peppers a rough chop as well. Drizzle on the olive oil, salt and black pepper. Toss well and set (on a baking tray) in a pre heated 400 F oven for 35-40 mins.

As the roasted vegetables cools a bit, add the olive oil (or use coconut oil) to your soup pot on a medium heat. Now go in with the chopped scallions, parsley, garlic and thyme. Reduce the heat to low and gently cook for 3 mins. Add the black pepper and Pimenton and cook (on low) for another 2-3 minutes.

Turn the heat up to medium and add everything (including any juices) from the baking tray. Stir well.

Add all the other ingredients and bring to a boil (turn up the heat), then reduce to a simmer and let it go for about 35 minutes. Stir often.

Use a stick blender to pulse the soup at this point.. you can go smooth or I like pulsing to leave it a bit chunky. You can also pour it into a stand blender.. but be mindful that you’re dealing with HOT stuff.

Bring back to a boil and get ready to serve. IMPORTANT! I used water as my liquid, so if using veg or chicken stock, don’t add any salt until the end as most stocks are usually loaded with sodium.

QUITE comforting when you want a soup full of flavors and not overly heavy. A couple slices of your favorite bread and you’re golden! Store in the fridge and reheat on a very low heat if you have leftovers.

Fried Channa (spicy chickpeas snack).

May 29, 2025February 9, 20166 Comments

A while back I did a more traditional recipe of this “fried” channa (chickpeas), except it was not fried but done in the oven for a more healthy twist. And I know many of you who are familiar with this crunchy snack will certainly find it strange that I’m topping it with grated Parmesan, but I assure you that the addition of the cheese compliments the overall flavor of it. During my primary school days this was sold by street vendors outside the school compound in paper cone shaped parcels and one of the ‘choice’ snacks for me at recess and lunch.

You’ll Need…

1-2 cups dried channa (chickpeas)
1/4 teaspoon salt (add more if necessary)
3 tablespoon grated Parmesan
2 tablespoon chopped cilantro (shado beni is better)
1 scotch bonnet pepper
2 cloves garlic
2-3 cups veg oil for frying
* water to soak the peas

In a large bowl, place the dried channa and top it with water. Go about 2-3 inches above the channa.. as it soaks it will absorb the water and double in size. I like going through the channa before soaking them, to make sure there’s no debris in the package (you’ll be surprised at what you find sometimes).

Soak the chickpeas overnight, then drain well and get ready to fry. Do try to get them as dry as possible so you don’t get flare-ups when you add them to the heated oil.

Now heat your vegetable oil in a deep/wide pan on medium heat and fry the chickpea for 12-15 minutes. They will float and go golden brown. Quickly place them on paper towels to get rid of the excess oil, then immediately transfer to mixing bowl (we need them still hot/warm).

As they fry you can prep the other ingredients. Chop the scotch bonnet pepper very fine (don’t include any seeds, unless you want it very spicy).. do the same for the garlic and cilantro. If you have access to shado beni (Chadon beni / culantro), that’s a better option than the cilantro. Grate your cheese and get ready to mix it all together.

Basically all you have to do now is add all the other ingredients and toss well.

If you’re serving them warm, you can top it with a little more of that grated Parmesan. You can store this spicy fried channa snack in an airtight container for about a week or so. Please adjust the salt and level of heat to your own liking. The traditional way is to not use the Parmesan cheese, but I assure you, you’ll be pleasantly surprised by it’s inclusion.

Simple Tamarind Chutney Recipe.

May 28, 2025January 18, 20166 Comments

Here’s another one of those spicy condiments I grew up enjoying with many of the street food sold outside the gates of my secondary school in San Fernando, Trinidad at recess and lunch time. Usually used as a dipping sauce for Pholourie and Saheena… and as a topping for doubles and aloo pies. But I think we most enjoyed it on it’s own, as a thick savory sauce when our taste buds craved something exciting (especially when we didn’t have enough money for the pholourie). You’ll find that I did stray a bit from the traditional type recipes, however you’ll enjoy the subtle complex flavors.

You’ll Need…

12-14 tamarinds
1/2 scotch bonnet pepper diced
1/2 onion diced
2 scallions diced
2 tablespoon chopped shado beni (or cilantro)
1/2 teaspoon salt (see note below)
2 tablespoon brown sugar
2 cloves garlic (diced or crushed)
2 1/2 cups water + 1 cup
1/2 lime (juice)

Note – depending on how tart (sour) your tamarind is you may need a bit more salt and brown sugar. If tamarind pulp (solid block, not the liquid) is available in your grocery store, it will save you having to remove the shell/seeds (would have already been removed).

Important! If doing this recipe according to a gluten free diet, be sure to go through the entire list of ingredients to ensure they meet with your specific gluten free dietary requirements.

Crack the shell of the tamarinds and remove the pulp. Discard the shell and stringy bits, and get ready to cook. It will be sticky on your fingers.

Bring 2 cups of water to a boil and add the pulp, reduce to a simmer and cook for about 15-20 minutes. Allow to cool, so you can safely handle it.

As it simmers, prep you other ingredients (chop finely or puree).

With the boiled tamarind pulp cool, it’s now time to use your hand/fingers and remove the hard seeds on the inside (discard).

Place the pot back on a medium flame and add another cup of water – bring to a boil.

Now go in with all the other ingredients and after it comes to a boil, reduce to a simmer and allow to cook for another 20 minutes.

At this point all the flavors should have combined nicely, so it’s time to use a blender or stick blender to puree it into a sauce (with texture). Or you can add a bit more water and allow it to cook longer until everything breakdown into the sauce consistency you like. Be sure to taste for salt and sugar and adjust accordingly as some tamarind can be a bit more tart than others. Tamarind chutney is supposed to be the perfect balance between tart, sweet and spicy!

You can place it in a glass container and store in the fridge for at least 1 week.