spicy condiment Archives | CaribbeanPot.com

As explained in the video below, I loosely called this an Anchar and not a Kuchela, while either name could work in describing this wonderful spicy pickle. Yes, Mango Anchar is as classic as it gets, this version is quite unique as the slight bitterness of the Carilie compliments the Anchar Masala and other flavors.

You’ll Need…

2-3 lbs Bitter Melon (sliced/dried)
3/4 cup veg oil
2-3 Scotch Bonnet peppers
8 cloves garlic (diced fine)
1 teaspoon salt
3 tablespoon Anchar Masala

Notes! If making this recipe gluten free, please go through the full list of ingredients to ensure that they meet your specific gluten free dietary requirements. May I recommend that you follow along with the video below as much more about the recipe is explained there. Especially why I didn’t use Mustard Oil as traditionally used in making any Anchar. I used a lot of Scotch Bonnet peppers in making this Anchar as it’s meant to be spicy, but you can tailor it to your heat tolerance. Use any spicy pepper you like or can source.

Remove and discard the interior of the Carilie, wash well with cool water (drain) and slice into thin sticks. Then pat dry and place onto a baking tray. You can simply air-dry it at this point but in keeping with tradition, I placed the tray in the direct sun for 2 hours. The goal is to dehydrate the Carilie so when we get to making the Anchar it will absorb all of those wonderful flavors. Yes you can sprinkle salt onto the Carilie pieces as it will further remove moisture from the Carilie pieces. However I don’t as I want to keep the true flavor (bitterness) of the Carilie and by adding salt, it will remove that (for the most part).

Once dried, we can get started.

Add the oil to a wide pan or low heat and add the diced Scotch Bonnet peppers along with the garlic and bring to a sizzle. I explained why I added the pepper to cold oil to start and why you need to vent your kitchen to prevent you from choking.

Keep the heat at a temp where you have a gentle sizzle going as we don’t want to burn the garlic, but flavor the oil with its lovely aroma. Cook for 5-7 minutes.

Add the Anchar Masala (see your local West Indian market for it or online) and stir well. Cook on low for another 4-5 minutes to bloom all of the spices which make the Masala.

Time to add the Carilie to the pan and mix well. In goes the salt and cook for 15-25 minutes. This all depends on how thick you cut the Carilie pieces and how dry they are.

Dryer Carilie will absorb the flavors much quicker.

Turn off the stove and allow the Anchar to cool before putting it in a sterilized glass jar (it will leave its flavor in plastic containers) and store in a cool place for 3-6 months or in the fridge for double the time. Enjoy as a side condiment to your fav curry dish.

I especially like the oil from this, drizzled on said curry dishes or as a topping for soups and dhal.

Carilie (bitter melon) Mother In Law.

May 27, 2025September 8, 20233 Comments

Mother In Law? If you’re not from Trinidad and Tobago or the other parts of the Caribbean you may not know what this dish is and why it’s called Mother In Law. I strongly believe the name stems from it being a VERY Hot n Spicy condiment.. the sort of trait we generally associate with one’s Mother In Law. But that would be a guess. Should you know a different explanation, please share in the comment section below. I know I said that the Roasted Pepper Choka was the ultimate condiment (side) to curry dishes, however this Carilie Mother In Law could also lay claim to that title.

You’ll Need…

2 Carilie
2 limes (juice)
2 medium carrots
5-8 chives
1 medium red onion
6 cloves garlic
3/4 teaspoon sea salt
1 scotch bonnet pepper
2 fatali peppers
1 pimento pepper (aka seasoning pepper)
6-10 leaves shado beni
1/2 cup white vinegar

Notes. With the Carilie (bitter melon) I explained in the video below that I had 1 which was fully mature (which was used in the food processor) and the other wasn’t fully mature (different flavor), which was sliced thinly. Ultimately the goal was to not only have different flavors from the Carilie, but textures as well. If doing this dish gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten fre dieary requirements.

Carilie – Momordica charantia commonly called bitter melon, goya, bitter apple, bitter gourd, bitter squash and balsam pear.

Give everything a rinse with cool water. Then rough-chop the onion, peppers ( I used Scotch Bonnet, Fatali and Pimento Peppers… use any HOT peppers you have available), carrots and chives. Please note that as explained in the video below, the Pimento pepper is not hot, but the flavor is simply amazing. If you can source it at you local West Indian market, may I recommend getting a couple.

With the mature Carilie, I cut it down the center, removed the inner seeds area with a spoon and gave it a rough chop as well. To make it easier work for my food processor. You may use a blender or hand-chop everything as it was traditionally done back in the day.

Place the onion, garlic, salt, peppers, carrots, shado beni (chadon beni) and chives into the food processor. I used a red onion as it’s much milder in flavor than the everyday onion, plus the red color makes it more attractive looking at the end.

Squeeze in the juice of the limes.

May I recommend that you pulse and not have it on a continuous speed or you may end up with a puree. This is supposed to have a bit of texture to it. Should you want to add more hot peppers do so, and remember to wear gloves and wash your hands with soap and water after handling hot peppers.

With the other (non-mature) carilie, cut it into 3-4 parts, then remove the core (see the video below), then slice as thinly as you can.

Mix everything together and add the white vinegar.

If you wanted to add another flavor to things (I prefer it like this) add a 1/2 teaspoon of ground roasted geera (cumin). Store in a container in the fridge for up to 2 weeks. Adjust the salt if you find that it’s overly tart. Another excellent side to curry dishes.

Are you a spicy Mother In Law?

Gluten Free Sauces & Condiments Vegetarian

How To Make Apple Kuchela.

May 27, 2025June 24, 2023Leave a Comment

I did it again.. Apple Kuchela, that iconic spicy condiment enjoyed with curry dishes, traditionally made with green mangoes in the Caribbean. While almost identical to the original recipe I shared about 10 years ago, you will find more tips and explanations in the video below than when I first posted the recipe.

You’ll Need…

8-10 Apples (see note below)
1 teaspoon salt
Hot Peppers (crushed)
10-15 cloves garlic (crushed)
4-5 tablespoon Anchar Masala
1 cup veg oil (adjust)

Notes! I used Granny Smith (green) apples (explained in the video below), however any tart/firm apple will work. Kuchela is basically a SPICY condiment (side) you enjoy predominantly with curry dishes, so I used 8-12 Wiri Wiri peppers (I didn’t have Scotch Bonnets on hand). Feel free to use any spicy peppers you like or can access. Finally, remember to wear gloves when handling hot peppers and wash your hands with soap and water immediately after.

May I recommend that you wash the apples you use really well as many in the grocery stores may have a protective wax on them. Or you can buy organic apples which are not normally dipped in that wax (still wash well). Then all you have to do is grate then into shreds.

Yes, it will go discolored (explained in the video below) so don’t fret. It’s time to now squeeze most (if not all) the juice from grated apples (use a cheese cloth to assist if you want) and place it on a baking sheet. That sheet is then placed in direct sun to further dry. The goal is to have grated apples which will soak-up the flavor ingredients we’ll add later. I placed the sheet on the hood of my car in the direct sun, as the radiant heat sped-up the drying process.

It will take between 2-3 hours. If it’s not sunny outside, place the tray in a low oven for a few hours.

You may use a food processor or blender for the next step, but I opted for my mortar and pestle. Add the salt, (it will act as an abrasive) garlic and peppers and crush. You can go until smooth or chunky as in my case.

In a (cold) wide pan, add the vegetable oil and the crushed mixture. Turn the heat to low and gently bring up to a simmer. Cook on that gentle simmer for 3-4 minutes (basically to flavor the oil and to cook out some of the rawness). Turn off the stove now.

Add the dried grated apples to the pot, followed by the anchar masala (check online or your fav Caribbean grocers) and stir well.

It’s now time to get your clean glass containers ready to fill up with this wicked Apple Kuchela. I store mine in the kitchen cupboard and it keeps for months.

Remember to adjust the salt and add more oil should you find that it’s overly dry. Use an oil that’s low in flavor as it will affect the flavor of the finished Kuchela. Feel free to use a dehydrator if you have access to one to dry the grated apples.

Gluten Free Sauces & Condiments Vegetarian

Insanely Spicy Canadian Mother In Law.

May 28, 2025November 5, 20171 Comment

After getting a request for a new “Mother-In-Law” recipe via a YouTube comment , the spicy condiment we use on the side of many curry dishes in Trinidad and Tobago, I decided to do things a little different and do my interpretation of a Canadian version. I believe the name comes from the ‘spicy’ nature of one’s mother in law, mixed with different textures and flavors (complexity). Do keep in mind that you can control the amount of heat of this condiment by the number and type of hot peppers you use.

You’ll Need…

2 limes (juice)
1 lemon (juice)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 medium red onion
2 scallions
1 pear
2 nectarines
2 sticks celery
1 tablespoon cilantro (chopped)
2 cloves garlic
4 HOT peppers
1 green apple (granny smith)
1 red apple (your choice)

Note! Feel free to use as much spicy hot peppers as you like.. do keep in mind that this is a SPICY condiment! I used a combination of Habanero, Scotch Bonnet and another pepper (don’t recall the name at the moment) from my garden. Here’s the original Caribbean version of Mother In Law I shared a while back.

The goal here is to dice everything the same size (except the garlic and peppers which I like very fine), so it’s uniform in texture when it’s served. I diced everything, but you can certainly use a food processor or grater if you like.

Make sure you wash the fruits etc very good, since we’ll be using the skin for additional color (presentation) and texture. Remember to wear gloves when handling the hot peppers and be sure to wash your hands immediately after with soap and water. Additionally, don’t include the seeds and white membrane around the seeds if you’re concerned about the raw heat.

I usually squeeze the lime and lemon juice in the bowl I’ll be mixing everything in, so as I dice and place it there, it will help prevent discoloration of the fruits.

Basically all you have to do is dice (grate or food processor) everything and combine together. I used a bit of celery and green apple to give it a bit more texture and slight tartness. Usually green mangoes are used to achieve this. You may also grate in a carrot and the addition of a cucumber is always refreshing.

Taste for salt after you’ve mixed it all and adjust.

If you find that you don’t have enough liquid from the juices to coat/cover everything, add a bit more lemon juice or vinegar. You may store this in a glass container (sealed) in the fridge for up to 5 days or so. Please allow this to marinate for about 2 hours before serving for best results. This time will be used to bring all those spicy (and sweet) flavors together.

Are you married? How spicy is your mother in law? Did you know there’s also a Daughter-in-Law? More to come.

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

spicy condiment

Bitter Melon (Carilie) Anchar.

Carilie (bitter melon) Mother In Law.

How To Make Apple Kuchela.

Insanely Spicy Canadian Mother In Law.

Log In