In Memory Of Karen Nicole Smith, 1972 - 2016

Spicy Cucumber Chutney.

Cucumber chutney is one of those spicy condiments which may well be native to Trinidad and Tobago, especially when it comes to the street food called ‘doubles’. A truly good doubles will always be topped with cumber chutney or depending on the season.. green mango chutney. The sour or tart base, spiced with the shando beni and the vibrant heat of the scotch bonnet pepper can cause serious drooling to take place (wipe your beak). As with many of the delicacies we enjoy in the Caribbean, we never give it much thought as to how simple it is to make. We all assume that there’s some level of difficulty when it comes to making traditional dishes, especially since our cuisine is not as readily documented in cook books etc.


Let’s take a look at how simple this cucumber chutney is to make.

 

You’ll Need…

1 large cucumber
2 cloves garlic
1 scotch bonnet pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lemon
2 tablespoon Shado Beni

Notes: To kick this up a bit, you can add a dash of cumin (geera). I used a scotch bonnet pepper, but you’re free to use a habanero and any hot pepper you may have or like using. If you don’t have shado beni, feel free to use 3 tablespoons of freshly chopped cilantro (coriander). I used the entire pepper (seeds and all), but if you’re overly concerned about excessive heat, don’t include the seeds.

I used a seedless English cucumber for making this cucumber chutney so I didn’t have to remove ay seeds. Additionally I didn’t remove the skin as I like the texture and contrast the skin gives to the finished chutney. If using cucumbers with seeds, do use a spoon to remove them and any soft mushy areas. Must be firm for easy grating.

I simply washed, then cut my cucumber into 2 pieces (easier to handle), then I grated with my box grater. Use the side which gives you that sort of shredded finish. (see pic)

After grating I placed the now shredded cucumber into a strainer and squeezed out as much of the liquid as I could.

I then placed it back into a bowl and prepared the other ingredients. I gave the garlic, shado beni and scotch bonnet pepper a rough chop so it would be easier to puree.

You can use a Magi Bullet as I did, a food processor, a blender or just use your knife to give this a really fine chop. Additionally you can also use a mortar and pestle. In my magic bullet I squeezed the juice of the lemon, added the salt, black pepper and rough chopped – shado beni, garlic and scotch bonnet pepper. I started with a few quick pulses, then I let it run until I had a fine puree.

The scent of the lemon juice, with the garlic, shado beni and scotch bonnet pepper will be divine and cause your mouth to start springing  juices (you know what I mean). The final step is to assemble everything. Pour the pepper puree into the same bowl where you have the shredded cucumber and give it a good mix.

The idea is to marry all the flavours so you have a nice spicy cucumber chutney. Allow this to marinate in the fridge for a couple hours and you’re good to go. This spicy cucumber chutney will last in the fridge for at least a week and goes well with anything you normally eat spicy condiments with..even your scrambled eggs at breakfast. Do remember to taste for salt.. the idea is to have a mellow/well-rounded  undertone and have the shredded cucumber absorb the goodness of the garlic, shado beni and heat from the pepper.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

 

 

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19 Comments

  1. Ms. Zori
    July 15, 2018 / 12:29 pm

    Looks so easy, definitely will give this a try.

    Thanks, Zori

  2. Pamela Culley
    January 4, 2018 / 6:54 pm

    Wow something different to accompany my meats.

  3. Latoya g
    September 25, 2016 / 10:14 am

    Very easy to make! Yummy on some rice too

  4. Tom R
    March 1, 2016 / 12:39 pm

    How easy is this to make! Went down a treat and enough for a couple of friends to reminisce a childhood memory… more of that please Chris!

  5. Mr.Kashma Khan
    February 27, 2016 / 2:48 am

    Chris,
    that shadow beni stub you cut off can be planted . just fill a plant pot with potting soil, cut the stub off about an inch and a half and stick it in the soil. keep it where it will get sunlight, on windowsill, front porch, anywhere. water everyday but don’t drown. in about 7 to 10 days you have beautiful shadow beni. you can let it grow some roots first suspended in some water in a small bowl for a couple days, but I plant mine directly as I cut off.

  6. Jewel
    January 28, 2016 / 4:46 am

    I am definitely trying this. Chris keep it coming, thank you.

  7. Lorna archan
    October 8, 2014 / 9:47 am

    This looks great. I never did it, but I am going to try. Thanks.

  8. Gayle
    August 22, 2013 / 8:27 pm

    Wow can’t believe you have sent me 196 recipes already. It was just the other day ….. Number 200 has got to be gooood! CONGRATS

  9. Vi Janso
    August 9, 2013 / 6:23 pm

    Can i can the spicey cucumber chuntey

  10. Bev promnitz
    July 4, 2013 / 6:38 am

    This is amazing!!!!! Thank you sooo easy to follow

  11. gwen
    February 2, 2013 / 12:15 am

    Chris…you can really cook man!!! Love your dishes….and your presentations are beautiful!! Keep up the lip-smackingly good work….bless up yourself

  12. Brenda McGhee
    January 29, 2013 / 4:50 pm

    Hi Chris,
    Just wanted to say i love how simple you make the cooking process i have subscribe to your site and love the pumpkin curry soup the fish recipes i''ve tried and i look forward to getting my winning cook book so I can continue on my Chef Chris Journey to cook caribbean (lol)
    Best Regards,

  13. November 27, 2012 / 4:00 pm

    That looks great.I shall try it out soon

  14. gtbabie
    June 6, 2012 / 6:42 pm

    omg….i made this other day and it was fabulous…i love pepper and this is surely a pepper lover snack….but i also added some grated green mango to it and it was awesome….yum yum…thanks Chris…you da man!!!

  15. Beverley Airey
    May 11, 2012 / 8:14 am

    This cucumber chutney is FAB had it 3days running..made it for my son and daughter-inlaw…they loved it as well…a BIG thank you for this..

  16. Jay
    May 9, 2012 / 12:02 pm

    Going to try this, it looks delicious.

  17. CAm
    May 8, 2012 / 9:55 pm

    Yummy

  18. naomi
    May 8, 2012 / 9:11 pm

    I am looking forward to making this Chris !!

  19. Sherma
    May 8, 2012 / 9:04 pm

    Thanks for that cucumber chutney recipe I am going to try that one tomorrow.
    Please send me recipes for kuchela and anchar just love it

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