condiment Archives | CaribbeanPot.com

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

Grilled Caribbean Pineapple Peppersauce.

May 28, 2025September 26, 20213 Comments

I’m not a huge fan of ‘cooked’ pepper sauces (say peppersauce – one word), as I find that the cooking process subdue the true flavors of the ingredients, especially the peppers. So you’ll notice that most of the pepperauce (hot sauce) recipes I’ve shared over the years were mostly raw. However in this recipe the charring of the pineapple on a hot grill (propane, wood or charcoal) makes a huge difference in the overall flavor of the sauce.

You’ll Need…

30-40 scotch bonnet peppers
12-18 cloves garlic
3 leaves shado beni
1 ripe pineapple
1 teaspoon sea salt
2-3 cups white vinegar

Important: Please wear gloves and wash your hands with soap and water immediately after handling such HOT peppers.

How to tell if a pineapple is ripe and sweet.

Peel and slice the pineapple into 1 cm slices, then head over to your grill and grill over a 375-400 fire. Basically until you see the grill marks, it’s softened and the edges are a bit charred. This will help the natural sugars of the ripe pineapple to heighten and the sauce will also get a gentle kiss of smoke from the charred bits.

Set the grilled pineapple slices aside and lets start to work on the other ingredients.

WEAR GLOVES! Wash the peppers, remove the stems and give them a rough chop to help the food processor or blender that you’re using, to have an easier time making this into a sauce that we can bottle.

Now give the grilled pineapple slices a rough chop and place it into the food processor along with the other ingredients.

Yes, do give the garlic and Shado Beni a rough chop too.

Basically all you have to do now is pulse it until you get a consistency you like. For me it had to be a bit chunky.

Add more vinegar if you feel you need it a bit more runny and do puree completely if you wish.

Pour into sterilized glass container’s and store in a cool, dark spot in your kitchen for up to 6 months. Or in the fridge for at least a year. The vinegar will act as a natural preservative. Should you want to cook the sauce, bring it to a boil, then simmer for 20 minutes (lid slightly ajar). Store the cooked version of the sauce in the fridge.

You may need to adjust the salt after a couple of days.. I do recommend giving the pepper sauce about 3 days to come together before using. So at this point you can taste and adjust the salt… especially if the pineapple you used was not fully ripe and there’s a tartness.

From experience I know that if you were to store it in the fridge, if may get less HOT over the months. DO NOT use a wet or dirty spoon when taking out of the glass container. Yes, Habanero peppers will work just as well and should you want to increase the heat level, toss in a few Scorpions, Reapers or any of those insanely hot peppers.

If you cannot source the shando beni, use cilantro.

Note! To tame the heat of the finished sauce, remove the seeds and white membrane surrounding the seeds and discard when you chop them. 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/

Fiery Hot Pepper Sauce in three jars surrounded by peppers on a cutting board

Sauces & Condiments

Simple Fiery Caribbean Peppersauce (hot sauce)

May 28, 2025March 21, 20211 Comment

Yes you would have seen me make this in the past, but with the abundance of peppers from my garden and the fact that older recipes tends to get archived in Google search.. why not rock it again and share? Peppersauce (yea one word) or Hot Sauce is one of those condiments we make and enjoy across the Caribbean and anywhere we call home. Everyone will have their own signature way of making theirs, but this is the sort of base version you can later tailor to your own liking.

You’ll Need..

30-35 hot peppers (as described in the video)
2 head garlic (12-16 cloves)
6 limes (juice)
1 teaspoon salt
10 leaves shado beni (culantro)
3/4 cup white vinegar

Important! Wear GLOVES and wash your hands immediately after with soap and water. If doing this recipe gluten free, go through the full list of ingredients to make sure they all meet with your specific Gluten Free dietary requirements. Finally, I used a variety of scorching hot peppers from my garden.. use peppers you have access to and those you enjoy.

Wash and dry the peppers. Remove the stems and give them a rough chop so it’s easier work for your blender or food processor.

Peel and smash the garlic and give the shado beni (or cilantro) a rough chop. If you can’t get CULANTRO (shado beni), feel free to use CILANTRO (about 1/2 cup). Juice the limes.

Basically, everything goes into the blender and puree until you have a consistency you like.

This is a raw peppersauce as the vinegar and acidity of the lime juice will be enough to cure it. Store in sterilized glass containers in a cool dark spot. Or for a longer shelf life, store in the fridge.

I did use the seeds from the pepper in the sauce for maximum heat and rather than use a food processor, I opted for a blender as I wanted something more smooth. But if chunky is what you like, so be it. Feel free to add a bit more vinegar should you want to thin it out a bit more

Click on the Recipe Index for more pepper-sauces, some of which can be bit more complex in flavors.

Gluten Free Sauces & Condiments

Caribbean Lime Lemon Pepper-Sauce (hot sauce).

May 28, 2025February 2, 20214 Comments

The sort of thick cut or chunky version of this pepper-sauce is one which takes me back to being a small fella on the islands and ‘Soup Saturdays’. That thick, ground provision laden soup mommy would make for us for lunch every Saturday. And like that version, this one will rock on your Caribbean soups and stews just as well. Along with anything you normally use hot sauces on. Can you say grilled meats and seafood?

You’ll Need…

30-40 peppers (a variety)
2 cups vinegar (plain white)
3 limes
11 lemons (divided)
3/4 tablespoon sea salt
1/2 medium bitter melon
15-20 cloves garlic
15 -20 leaves of shado beni (culantro)

Notes. I used a variety of scorching hot peppers (explained in the video below), but this will work with any one of your fav peppers. If you cannot source Shado Beni (chadon beni or culantro) cilantro makes for a great replacement.

Remove the stems off the limes and lemons and wash them thouroughly. Then cut 3 of the lemons and all limes into small pieces. Do remove any seeds you come across and discard.

Add the cut limes and lemons into a saucepan with the vinegar. Place on a medium heat until you start seeing small bubbles on the edges. As soon as that happens, turn the heat to a very gentle simmer. Cook for 20-25 minutes.

Juice the remaining lemons and give the shado beni and garlic a rough chop. Wash the peppers and remove the seeds, then give them a rough chop too.

IMPORTANT! Wear gloves when handling these peppers – actually throughout making this pepper sauce. And do wash your hands immediately after with soap and water.

With the bitter melon you’ll need to cut it down (lengthwise) the center to remove the core (discard), then slice thin.

Place everything (including the cooked limes/lemons – allow it to cool a bit first) into your blender or food processor and puree.

Stop, scrape down the sides and continue until you have a consistency you like. For me it was smooth, but with a slight chunkiness as I like getting tiny bits of the Shadon Beni, Garlic and Bitter melon (aka caraile) when I use this spicy condiment.

Store in sterilized glass containers. It’s very important that you allow this to cure for a few days before using. As to allow those flavors to truly combine and create tasty greatness. be mindful that this is SPICY!

You can keep this in a cool spot in your kitchen, but for maximum shelf life, store in the fridge. Do not dip wet nor dirty spoons when getting some. It will last at least 3 months in the fridge.

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

Spicy Mango Kuchela.

May 28, 2025May 5, 2020Leave a Comment

Mango Kuchela… as young fella on the islands I had NO love for this spicy pickle / condiment. However, it’s now one of my go-to sides when I have curry dishes, soups and Pelau, as an adult. My new found love probably got something to do with the fact that getting good green mangoes to make it in Canada is not as easy as when our home was surrounding by mango trees in the Ccaribbean.

You’ll Need…

6-8 green mangoes (depending on how large they are)
3/4 tablespoon salt (adjust)
1 teaspoon brown sugar (optional)
1 1/2 cups veg oil
6-8 cloves garlic
as much hot peppers as you can handle
2-3 tablespoon cilantro
2 1/2 tablespoon Anchar Massala

Note! 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 requirements. I used 3 Habanero peppers, but you can use any variety hot pepper you have on hand as as much as you can handle. Remember to wash your hands with soap and water immediately after handling such hot peppers.

Wash, peel (use a pairing knife or potato peeler) and grate the mango – be mindful of the seeds as you grate . A box grater works best.

Then using a cheese cloth (or dish towel), wrap and twist (wring) the mango to remove the natural liquid of the mango. The goal is to make it
as dry as we can, so later on it will absorb all the flavors we’ll be adding.

Set on paper-towel lined baking trays and allow to air dry at least 4 hours – I went overnight. Traditionally this is placed in the direct sun in the Caribbean. The paper towels will also help to absorb some of the natural liquid.

Pour the anchar masala onto the dried grated mango (large bowl), along with the salt and brown sugar (sugar is not traditional to the recipe, but it helps IMHO) and mix WELL!

You can source the Anchar Masala at most Caribbean grocers and lately I’m seeing it in the spice section of bigger Asian markets. Puree your garlic, cilantro and peppers. The cilantro I added is not traditional to the recipe – Shado beni is used (sometimes) instead. If you don’t have a blender, you can chop everything finely.

Heat the oil in a heavy pot on a medium heat and as it comes up to temperature add the pepper/garlic mixture and cook for 2-3 minutes. The goal is to flavor the oil with the garlic and give it a kick with the pepper (I used the seeds of the peppers as well).

Then go in with the mango and stir well. Yes, we used a lot of oil, but you’ll notice how it will be absorbed by the dried mango. The goal at the end is to use the oil as a preservative… so it keeps the finished kuchela fresh and not develop any mold etc.

Cook it for about 10 minutes, then into a glass jar. Be sure to stir it well, so all the flavors combine.

NOTE! Certain mango varieties makes better Kuchela (I know my mom prefers Starch Mango and my grandmother’s fav was Long Mango) but I used whats available to me. Just make sure they are GREEN and TART!

Gluten Free Sauces & Condiments Vegetarian

The Ultimate Murtani (spicy choka) Recipe.

May 28, 2025November 18, 2019Leave a Comment

Choka.. a spicy condiment made from roasted vegetables and hot peppers (as hot as you can handle) is one of those delectable vegan dishes we enjoy in the Caribbean. While most chokas are meant to be as spicy as you can tolerate and very basic.. usually made with one vegetable (like eggplant or tomato) , this Murtani is meant to be SPICY and made with a combination of fire grilled vegetables, as you’re about to see.

You’ll Need…

1 medium eggplant
2 large tomatoes
2 scallions
2 Cubanelle peppers
8-10 scotch bonnet peppers
1 head garlic
8-10 okra
1/2 teaspoon salt
3 tablespoon olive oil (divided)
1/3 large onion
3 leaves shado beni (optional)

Important! While it’s recommended that an open flame (charcoal, propane etc) fire is used for grilling off the vegetables, you can certainly do this in a very high indoor oven as well. Keep the seeds of the scotch bonnet to maintain the heat level and remember to wear gloves and wash your hands immediately after with soap and water.

In this recipe (watch the video below) I’m using my Coal Pot to grill off everything. Something my great grandmother and her ancestors would traditionally use to grill and cook on.

Basically all you’re doing is grilling everything until they are charred and in the case of the tomatoes and eggplant.. cooked all the way through. To assist with cooking faster, I did make some deep cuts into the eggplant.

For the garlic, I cut off the root end to expose the garlic, then I drizzled on 1 tablespoon of the olive oil and wrapped it in foil. This will allow for the garlic to roast evenly on the fire and take on a lovely sweet flavor.

After everything was fire roasted, I went inside and scraped off any excess char and with the Cubanelle peppers (optional as it’s not traditionally used) as they cooled, the skin came off easily (same for the tomatoes).

Remove the stems off the peppers and okra and discard.. and be sure to remove the stem area of the tomato as it can be very tough. Cut the eggplant down the center and scoop out the lovely flesh. Place all of this into your food processor, along with the salt.

Pulse to achieve a chunky consistency. Then scrape into a deep bowl. Top with thinly sliced onions.

The final step is to CHUNKAY! Basically heat the remaining olive oil until you see whispers of smoke, then pour it directly over the sliced onions. Give it all a mix and top with the finely chopped Shado Beni.

Don’t forget to taste for salt yea! Yes, this is meant to be VERY spicy, but you can certainly tailor it to your own liking. A great side for curry dishes or grab some hot Sada roti and dip in.

Gluten Free Main Dishes

Mango Talkari (masala mango).

May 28, 2025February 23, 20183 Comments

If you’re longtime fan of the website and you’re paying attention, you’ll notice that this is the second time I’m sharing this recipe. And truth be told, I have yet another version to share with you in the coming months. You’ll notice subtle differences with this recipe from the original one, while still maintaining some level of the traditional feel of making Mango Talkari. A great ‘snack’ on it’s own or the perfect side-dish when you’re serving curry dishes.It’s one of those things we make often when mangoes are in ‘season’ in the Caribbean.

You’ll Need…

3 large green mangoes
water for boiling the cut mangoes
1/2 cup brown sugar
1 scotch bonnet pepper (any hot pepper will work)
1/2 teaspoon salt
4 cloves garlic
2 1/2 tablespoon Amchar Massala
1/4 teaspoon Cumin seeds (geera)
2 tablespoon veg oil
3-4 tablespoon chopped cilantro
1/3 cup water

Important! If doing this recipe gluten free, please go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs. When handling such hot peppers like Scotch Bonnets, remember to wear gloves and wash your hand immediately after with soap and water.

Cut the mango into 1/2 inch thick pieces (leave the skin and hard core on it). Use a meat cleaver or heavy chefs knife. Additionally, if you live in the Caribbean you may find the mango being sold already cut in the market. When you cut open the mango you’ll see a white sponge-like core.. remove/discard that.

Wash the mango pieces, then cover with water in a deep pot and bring to a boil. As it comes to a boil, reduce to a rolling boil, add the salt and cook for about 30 minutes. Drain and set aside.

As the mango boils, you can prep the other ingredients.

Heat the veg oil on a medium flame in a wide pan, then add the smashed garlic. Lower the heat to as low as it can go and cook for 30 seconds, then add the cumin (geera) seeds and mix well. Cook for another minute or so.

Then add the Amchar Massala (heat still on low) and toast in the oil to bloom the spices which makes up the blend. Cook for 2-3 minutes, then add 1/2 the cilantro and all the diced scotch bonnet pepper to the pot ( I used the seeds too for extra fyah!). Mix and cook for another minute or so. Traditionally in the Caribbean we would use Shado beni (Chandon Beni aka Culantro).

You can now turn the heat up to medium, add the pre-cooked mango pieces and stir well. Then add the brown sugar and water. Bring to a boil

You may put a lid on it and cook for about 20 minutes. Be sure to stir a couple times. You may personalize this a few ways. Taste for salt and adjust (you may need more if the mangoes are too tart), do the same for sugar as well. If you like it more ‘falling-apart” you may need to add a bit more water and cook longer. Remove the lid and if it’s to the texture/consistency you like, turn off the stove, top with the rest of the cilantro and enjoy!

The perfect balance of tart, sweet and spicy, Mango talkari is vegan friendly and gluten free.. but most of all it’s the ideal way to put green mangoes to delicious use. Store in the fridge for about 1 week. My greedy side almost ate all of this in one sitting yea! When I make a large batch I usually place portions in freezer bags and freeze them for months. Thaw in the fridge and use the same day.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Gluten Free Sauces & Condiments

Chunky Garlic Pepper Sauce.

May 28, 2025August 5, 201319 Comments

No condiment is more loved in the Caribbean than pepper sauce, the secrets of which are guarded by those who perfect the art of balancing the right heat level with flavor. The key to a good pepper sauce is not so much how hot it is, but the impact it makes when combined with whatever dish you’re having… something which ‘opens’ the appetite and encourages you to EAT!

Over the years I’ve shared various recipes for all sorts of pepper sauces and other spicy condiments with you, so it being summertime and many of you are probably reaping peppers in your home garden.. there’s no better time to share a new recipe! This is my take on the chunky hot sauce served at Thai and Vietnamese restaurants.

You’ll Need…

18-25 bird peppers (birds eye)
5 scotch bonnet peppers
6 cloves garlic
2 tablespoon chopped parsely
1 scallion
1 cup vinegar
3/4 teaspoon salt
1/4 teaspoon white sugar
2 leaves shado beni (or 3 tablespoon chopped clantro)
1 lemon (or lime)
1 shallot

* Remember to wear gloves when handling such hot peppers and do remember to wash your hands immediately after with soap and water.

Basically all you have to do is give the required ingredients a rough chop, then place everything in a food processor or blender and “pulse”. Do not puree as it will change the overall texture and you will not get the sort of chunky character we’re hoping to achieve.

The vinegar and lime juice will act as a preservative for this pepper sauce, so it’s ok to store it in a clean glass jar on your kitchen counter. But for a longer shelf-life, you can store it in the fridge. As I’ve mentioned before, storing in the fridge (not sure why) takes away some of the heat of the sauce the longer it stays in there.

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.

condiment

Fire Roasted Coconut Pineapple Chutney.

Grilled Caribbean Pineapple Peppersauce.

Simple Fiery Caribbean Peppersauce (hot sauce)

Caribbean Lime Lemon Pepper-Sauce (hot sauce).

Spicy Mango Kuchela.

The Ultimate Murtani (spicy choka) Recipe.

Mango Talkari (masala mango).

Chunky Garlic Pepper Sauce.

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