Spicy Cranberry Pineapple Chutney.

June 2, 2025October 25, 2024Leave a Comment

Living in Canada for the past 30 + years means that I’ve come to enjoy and embrace the seasons. So when I came across some delicious dried cranberries at the St Jacob’s Farmers’ Market this fall, I had to grab some to experiment with in the kitchen. It just so happens that it’s also fresh cranberry and apple cider season too.

You’ll Need…

1 cup dark brown sugar
2 lbs cranberries (washed)
3 cups apple cider
3/4 teaspoon sea salt
1 teaspoon cinnamon
1 tablespoon grated ginger
2 bay leaves
2 cardamom pods
1 lemon (zest and juice)
1 large pineapple (peeled/cored/diced)
1 habanero pepper (optional)
3/4 lb dried cranberries

Notes! If making this dish gluten free, please go through the list of ingredients to ensure they meet your specific gluten free dietary requirements. May I suggest that you follow along with the video below as much more about the recipe is discussed there.

Add the brown sugar to a deep (heavy) pot then turn the heat to med/low and cook. Stir as it melts, then go a dark brown in color (watch the video below).

It does not need to bubble or go frothy. At this point you’ll add the fresh cranberries (I used fresh, but previously frozen will also work) and stir well.

Add the apple cider (use apple juice if you don’t have cider), stir then add the salt, bay leaves, ginger, cinnamon, cardamom, along with the zest and juice of the lemon. Bring to a boil.

Stir in the pineapple. May I recommend dicing the pineapple into 1/4 inch pieces and not as large as you see in the image above.

You may now add the dried cranberries along with the Habanero pepper, providing you want it spicy. Any spicy pepper will work if you cannot source a habanero. However, as mentioned, it’s definitely an optional ingredient.

As it comes to a boil, reduce to a simmer and cook for about 40 minutes. Should you find that it’s getting too thick, add more apple cider.

Keep in mind that the chutney (word used loosely as this could also be considered a jam) will thicken as it cools. You’re looking for something with texture/body, tart, spicy and rounded with an undertone of spiced tartness.

Store in sterilized glass containers in the fridge. Like my Cranberry Mango Sauce and the Cranberry Sorrel Jam I did a few years ago, this will go great with your holiday ham, thanksgiving turkey or as a spread on your morning toast and afternoon sandwiches.

Gluten Free Holiday Recipes Sauces & Condiments Vegetarian

Fire Roasted Coconut Pineapple Chutney.

May 29, 2025November 9, 20212 Comments

One of the better condiments you can have with curry dishes IMHO is roasted coconut chutney! And while that recipe consistently gets praised by fans of the website, I thought I’d UP the game and share my Fire Roasted Coconut Pineapple version with you today.

You’ll Need…

2 dry coconuts
1 small ripe pineapple
6-10 scotch bonnet peppers
2 limes (juice)
6 leaves shado beni (culantro)
1 teaspoon sea salt
4 large cloves garlic
*use cilantro if you cannot source culantro.

Important! Be very careful when removing the coconut from the shell with the pairing knife.

Crack the coconut in half and remove the inner flesh. I used the spine of my clever (a hammer will work too) to smash the dried coconut to crack and divide them. Then I used a pairing knife the separate the coconut flesh from the shell. Watch the video below.

Place the coconut directly onto the charcoal fire and roast. I also used the shell of the coconut as fuel for the fire. If you don’t have a coal pot as I used, you can grill the coconut on a propane BBQ or directly over the burners on your stove.

It will chaar and look burnt.. don’t stress, thats what we want.

Remove from the fire, cool, wash (scrub) and remove the burnt spots and outer skin with a knife (watch the video below).

Cut into small pieces so it’s easier work for the food processor or blender you’ll be using. Traditionally, a grater would be used.

Basically all you have to do now if place all the ingredients into your food processor and puree to the texture/consistency you like. Personally I like it with a bit of texture, so when it got to a sort of sandy texture, it was perfect for me. Some of you may want it more smooth so you don’t get a gritty sensation (on your teeth) when you use it.

Should it be too dry, you can add a splash of water or more lime juice.

The sweetness of the pineapple with help balance the heat of the scotch bonnet peppers. Yes, I kept the seeds and white membrane surrounding the seeds as I like this condiment SPICY! For additional flavor you can also grill the pineapple and scotch bonnet peppers!

As a kid on the islands I remember my grandmother would use a Sil and Lorha (grinding stone) to make this coconut chutney, but she never put pineapple in hers.

Use fresh or store in a sealed container in the fridge for a few days. Do adjust the salt if necessary and add more hot peppers if you prefer it more spicy. This is one of my fav condiments, especially as a side to curry dishes.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Sauces & Condiments Vegetarian

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.

Seafood

Tasty Shrimp Pholourie.

May 28, 2025January 7, 2016Leave a Comment

I’ve had a weakness for these delightful fried dough balls served with spicy chutney, ever since my school days. I’d guess that at least 50% of my weekly allowance went directly to the vendors outside our school compound, selling pholourie and other popular street foods in San Fernando (Trinidad). There was one spot where they sold them straight from the fryer dripping in hot grease, but the lines were always longest there. Would explain why as soon as the recess or lunch bell would go off, it was like an Olympic 100 meter dash to get out the gates and at the front of the line. I dare Usain Bolt to get in our way or try to outrun us.

This recipe is somewhat of a hybrid of the traditional way of making pholourie as we’ll use store bought mix and then add something totally unique to it – SHRIMP!

You’ll Need…

1 package pholourie mix
3/4 lb shrimp
pinch salt
1/4 teaspoon black pepper
1/2 teaspoon Caribbean green seasoning.
veg oil for frying (about 2 cups)

Learn how to make the Caribbean green seasoning with this video tutorial << CLICK!

Notes: I found the pholourie mix at an Asian grocery store here in Canada.. try West Indian stores as they will usually be the place you’ll find it. If you click on Recipe Index at the top you’ll find a recipe for this (without the shrimp) done the traditional way.

Clean and devein the shrimp. Try to leave a little of the tail still intact as you can use it to hold the shrimp to dip into the batter. Then using a sharp pairing knife make some cuts (across) the inner curve of the shrimp so they become somewhat straight/flat and cook faster.

Place the prepped shrimp in a bowl and season with the Caribbean green seasoning, salt and black pepper and allow to marinate for 5-10 minutes.

As the vegetable oil heats in a deep pot, mix the batter according to the package instructions. In my case I added about 2-3 tablespoons more water as you need the batter a bit thin to coat the shrimp. Should be a bit like pancake batter (a little thicker).

Oil on medium flame, dip the shrimp into the batter holding them by the tail and place gently into the hot oil. Don’t allow them to make contact with each other (or they will stick) and don’t overcrowd the pan. Fry (flip) for 4-5 minutes or until golden brown.

Do them in batches and place the ones fully cooked onto paper towels to absorb some of the excess oil. Serve warm with mango, cucumber or Tamarind chutney.

Not the traditional way of making pholourie as it’s done in Trinidad and Tobago, but this version with the shrimp is becoming a huge hit as bar food and to be quite honest. I didn’t even know about it until I was included in a conversation on Twitter.

Gluten Free Sauces & Condiments Vegetarian

Traditional Coconut Chutney

May 28, 2025December 7, 20136 Comments

With mom and dad visiting this past summer I had the help I needed to put together one of the most requested recipes, coconut chutney. A spicy condiment which is an excellent topping for many of the street foods you’d find being sold in Trinidad and Tobago, especially ‘doubles’. Traditionally a mortar and pestle or ‘seal’ (a flat stone with a rounded one for grinding) would be used in making coconut chutney. With this in mind you’ll notice that we did encounter some problems getting the right texture, but we found a good medium in using the box grater along with a food blender.

You’ll Need…

1 dried coconut
3 cloves garlic
1 scotch bonnet pepper
teaspoon salt
4 leaves of Chadon Beni (culantro)

Notes. If you can’t source shado beni, you can also use twice the amount of cilantro. If you wondering why I needed help in making something so simple.. I hate grating, so I got dad to jump in with the box grater. Grated my fingers as a kid and the memory is still fresh. If doing this recipe gluten free please go through the ingredient list to ensure it meets with your specific gluten free dietary needs.

When buying a dried coconut be aware of the following. Give it a shake and ensure you can hear liquid moving around inside. The dried coconut may be wrapped in a plastic wrap (especially in North America), this helps to keep them fresh and quite normal.

Using the back (NOT THE BLADE) of a cleaver or a large chef’s knife (a hammer works well also) , tap on the hard shell, to crack open. Do this over your sink so the water inside will pour out without having a mess on your counter. It will take a few hard taps to crack open. With care, use a pairing or butter knife (whatever you feel comfortable using), separate the white flesh from the hard shell. Basically putting the blade between the shell and flesh with a prying motion.

Discard the hard shell part and place the flesh (no need to remove the sort of brown skin on the exterior) on an open flame. I used my grill, but you can use your stove top (it will make a mess) or place on a foil lined tray in a high oven. Let it roast on the open flame, flip often and try to get it a bit charred. Will take a few minutes. It will take much longer if you’re using an oven.

It will go charred.. doh fret! This is exactly what we’re looking for. Allow it to cool a bit so you can safely handle it. Now scrape of any excessively charred bits and give it a good rinse with cool water. It’s now time to grate or you can cut into small pieces and place directly into a blender or food processor. Only after grating did we notice that the texture was not as traditional coconut chutney. So we then placed the grated coconut in a blender, along with the salt, shado beni, scotch bonnet pepper (add more or less according to how spicy you like it) and garlic. Blend!

If using a blender as we did, you’ll need to add a little water to allow it to work. Adding water is not traditional but it didn’t affect the taste at all. You’re looking for a somewhat smooth paste, but with a texture close to grains of sand.

This coconut chutney is meant to be very spicy, but you can control the heat by how much scotch bonnet pepper you add. Do remember that if you’re concerned about raw heat, don’t use any of the seeds of the pepper and do wash your hands with soap and water immediately after handling such lethal peppers. Store in the fridge for a few days, but it’s best when used fresh.

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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Coconut Chutney

Cuisine: Trinidadian Courses: Sauces, Condiments & Marinades

Description

Ingredients

1 coconut
3 cloves garlic
1 pepper scotch bonnet pepper
1 teaspoon salt
4 leaves of Chadon Beni (culantro)

Instructions

Video

Discard the hard shell part of the Coconut (1).
Place the flesh of the coconut on an open flame.
Let the coconut roast on the open flame, flip often and try to get it a bit charred.
Allow it to cool a bit so you can safely handle it. Now scrape of any excessively charred bits and give it a good rinse with cool water.
Grate the coconut or you can cut into small pieces and place directly into a blender or food processor.
Place the grated coconut in a blender, along with the Salt (1 teaspoon), Culantro Leaves (4), Scotch Bonnet Pepper (1), and Garlic (3 clove), then blend.
Store in the fridge for a few days, but it’s best when served fresh.

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Sauces & Condiments Vegetarian

Spicy Cucumber Chutney.

May 28, 2025May 8, 201219 Comments

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.

Sauces & Condiments Vegetarian

A Tantalizing Tamarind Sauce.

May 28, 2025July 12, 201142 Comments

tamarind sauce

After posting the tambran (tamarind) ball recipe a couple days ago (sweet spicy sour tambran balls) , I realize that I still had some tamarind left back so I decided to share this recipe with you guys. Originally when I told my mom I purchased some tamarind in a box at the Asian store, she jokingly said “buh son, dais not the real thing” (gosh trinbago accent sweet eh!). So she got my dad to go out and get some of the ‘real thing” for me and sent it down with my sister (they live in Toronto and I’m in Hamilton). Sure enough it was the “tart” or sour type of tamarind we’re accustomed too in the Caribbean, but already out of the hard shell-like exterior.

This tamarind sauce is used primarily as a condiment or topping for such things as saheena, aloo pie, pholourie and doubles. But I also recall (back to my school days again) a thicker version, with a sort of amchar massala undertone that was a hit with the kids at my primary school. Maybe I’ll post that recipe the next time I get some of the ‘real’ tamarind.

You’ll Need…

200 grams tamarind pulp (about 7 oz)
3 cloves garlic
1 scotch bonnet or habanero pepper
1 1/2 – 2 tablespoon brown sugar
2-3 leaves shado beni
1 1/2 cup water

* add some salt and extra sugar if you find that the finished sauce is overly tart.

Before I go further I must let you know that there are 2 variations of this recipe. The first being the way I’ll show you below, where I’ll simmer the sauce on the stove for 10-15 minutes. The 2nd method you’ll use the same ingredients, except no cooking is involved. You simply add everything to a blender and give it a good pulse. I like to cooked version better as I find that the pungent ingredients like the shado bein and garlic is infused within the sauce and has a much milder after-taste.

The first step is to crush the pepper, garlic and shando beni into a sort of chunky paste. I give those things a rough chop and work it well in my mortar and pestle.

tambran sauce

tambran sauce (2)

tambran sauce (3)

BTW, you’ll notice that my shado beni looks a bit starving… I’m just thankful I could get fresh shado beni here, so I’m not complaining. The next step is place the tamarind paste into a sauce pan with 1 1/2 cups water. Now using your fingers, (if you didn’t get seedless), work the pulp away from the seeds and try to crush the flesh between your fingers. It will get a bit messy so you can wear disposable gloves if you wish.

Now remove the seeds and discard. Place the saucepan on medium heat, add the sugar (pinch of salt) and the crushed pepper/garlic/shado beni to the pot and bring to a gentle boil. Now turn the heat down to a gentle simmer and with the pot closed, allow to cook for about 10 to 15 minutes.

tambran sauce (4)

tambran sauce (5)

tambran sauce (6)

tambran sauce (7)

Stir every 2-3 minutes and if you find that it’s getting really thick, add a bit more water. You’re looking for a sort of thick tomato soup consistency (a little thinner than ketchup). Allow to cool before serving as the taste when it’s hot is totally different than when it’s cool. If when you taste it you find that it’s more tart (sour) than anything else, add a bit more sugar. It should be the perfect balance of tart, savory and spicy.

tambran sauce (8)

This tambran sauce rocks when you dip some saheena, aloo pie or pholourie into it!

Before you go I invite you to leave me your comments below.. even if it just to say hello. It’s always appreciated. And don’t forget to join us on facebook and do check out the cooking videos.

I almost forgot. I’m not sure how many of you saw the message I posted on Facebook, but I mentioned that if you’d like to post any cooking/food related questions to a certified chef, who’s traveled all over the world doing his culinary thing.. now is the time to do so. A couple weeks back we met with the Rhyming Chef (Philman George) for coffee and during that meeting he agreed to take time from his hectic schedule to answer any questions you guys may have. All you have to do is leave the questions in the comment section below and I’ll send them off to him. I’ll then post the answers on the website for everyone to participate in the discussion.

You can learn more about The Rhyming Chef at his site http://www.therhymingchef.com/ A super cool ‘soldier’ with a massive passion for the culinary culture and history of the Caribbean, especially his home island of Barbuda.

I urge you to post your questions below and do check out Philman’s website for some amazing tips and cooking videos.

Vegetarian

A piquant green mango chutney.

March 5, 2012May 17, 200954 Comments

moms-mango-chutney As with any trip to Trinidad and Tobago, breakfast means sourcing out the best doubles in Port Of Spain as I usually arrive with a severe craving. I came to learn that the doubles vendors are not only judged on the size, texture and taste of the doubles itself, but what makes a doubles considered the “best” is the chutney and other accompanying hot sauces the vendor provides. Without that “good pepper”, an excellent doubles could easily go unnoticed.

Though I can’t make doubles (only a matter of time before I master that… hold tight) I do love me some mango chutney with my scrambled eggs and as a topping for a juicy t-bone steak! As a matter of fact you can use this spicy sauce as aside for just about everything (as you would normally use hotsauce). Opens up your appetite!

You’ll need…

2 green mangoes peeled. (1 diced and the other grated)
2 cloves of garlic
1/4 teaspoon salt
2 tablespoon cilantro chopped (or shandow beni)
1 hot pepper (I used a full habanero with the seeds)
1 lime

green-mango-chutney

In a bowl add the salt, hot pepper and garlic, then crush to a fine paste. For best results you can use a mortar and pestle. I usually slice the garlic and pepper to make this step easier.

green-mango-chutney-recipe

mango-chutney-recipe

Traditionally the mango chutney is usually grated, but I like a bit of texture so I grate one of the mangoes and the other I dice as if I were making a salsa. Makes a great combination. Wash and peel the mangoes and in a plate or bowl, begin to grate. Remember that the mango will have a seed, so you’ll have to work around it.

double-mango-chutney

mango-chutney-doubles

With care, dice the remaining mango. Do remember the pit or seed so your knife does not bounce off it and cause injury to you.

mango-chutney

The final step is the combine everything. Don’t forget to add the juice of the lime (or lemon) and the chopped cilantro. Give it a good mix and check to see if more salt is required. ENJOY!

spicy-mango-chutney

Be kind and leave me your comments and thoughts below. I’d love to hear from you.

chutney

Spicy Cranberry Pineapple Chutney.

Recipe Card

Spicy Cranberry Pineapple Chutney

Description

Ingredients

Instructions

Note

Fire Roasted Coconut Pineapple Chutney.

Simple Tamarind Chutney Recipe.

Tasty Shrimp Pholourie.

Traditional Coconut Chutney

Recipe Card

Coconut Chutney

Description

Ingredients

Instructions

Spicy Cucumber Chutney.

A Tantalizing Tamarind Sauce.

A piquant green mango chutney.

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