Roasted (Scotch Bonnet) Pepper Chutney Recipe

Roasted Pepper Chutney?! It’s not much of a surprise that many Trinbagonians like more than a little heat in their dishes. I mean, considering many of the hottest peppers in the world originated here it makes perfect sense!

Having said that, although I’ve had a lot of chutneys with pepper in them this was my first time making a chutney based on roasted Scotch Bonnet peppers!  And yes, I had to put Scotch Bonnet in the title, because I just know there are some people who are going to think this is made from sweet/bell peppers if I don’t!

Being firmly in the “slight pepper” camp I feared the final result would send me racing for medical aid, but although it was hot, the other ingredients made it sooo immensely more-ish, I found myself happily nibbling on it with nothing more than some buss-up-shut (paratha roti) to offset the burn. This is definitely a simple yet complex condiment that packs a punch but keeps you coming back for more!

If you think you can handle the heat check the recipe out below!

This is the version I prepared on my Twitch stream, and it’s based on the one found in Jassie Singh’s Culinary Heritage of Trinbago which I highly recommend!

Roasted (Scotch Bonnet) Pepper Chutney

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Ingredients Method Notes

Ingredients

  

• 5-6 Scotch Bonnet Peppers
• 2 limes juiced
• 6 cloves garlic
• 1 teaspoon salt

Method

 

1. Wash and dry peppers.
2. 5-6 Scotch Bonnet Peppers
3. Wash limes and bring to boil in small saucepan.
4. Boil for 5-8 minutes.
5. Remove from water and allow to cool.
6. Roast peppers over an open flame, using tongs to turn them as they char. (See Note Below for electric stove tips!)
7. Wrap garlic cloves in a small piece of foil and roast alongside the peppers
8. 6 cloves garlic
9. Mash peppers and peeled garlic cloves
10. Add lime juice and salt and mix well
11. 2 limes, 1 teaspoon salt

Notes

If like me, you have an Electric Stove, place a metal trivet or grid-based cooling rack over a burner. You can now grill/char the vegetables as required. For smaller items, like garlic cloves, I place a piece of foil over 1 quadrant and confine the smaller pieces to that area.