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  • 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


For roasting

 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

Finishing ingredients:

 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.


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