- Chef Jeremy Lovell
How To Make Trini Roast Pepper Chutney
Open the windows, open the doors! This Roast Pepper Chutney is packed with sweet, smoky and fiery flavors galore!
Yield – Approx. – 16oz
Cook time – 30 minutes
Prep time – 30 minutes
Habanero Peppers - 10
Whole Spanish Onion– 1 (medium)
Tomato – 2 (medium)
Ingredients for Chunkay/Sautéing
Garlic – 1 head (peeled)
Mustard Oil – 1 cup (substitute vegetable oil)
Ground Amchar - 1 tsp
Lime juice - 1 tbsp
White Vinegar - 2 tsp
Chadon Beni - 1 bundle (finely chopped)
Salt to taste
Black pepper - 1 tsp
Roasting of Ingredients
On an open flame, grill habanero, onion and tomatoes. Grill until outsides are charred.
Cut up and set aside.
Place pot on stove and allow to heat up.
In hot pot add mustard oil and garlic. Allow garlic to brown then add Amchar and stir for 3 minutes.
Cooking of ingredients
After sautéing mustard oil, garlic and Amchar.
Add roasted ingredients, black pepper and salt to taste.
Stir for 3mins.
Allow to cook for 10 mins then take off heat and cool.
Add chadon beni, vinegar and lime juice and stir for 3minutes.
Place in glass jar and store in the refrigerator.