Roasted (Scotch Bonnet) Pepper Chutney [Recipe]

Roasted Pepper Chutney

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

A simple yet complex condiment that packs a punch but keeps you coming back for more!
Course Condiment
Servings 4 people


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


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


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.
Keyword Chutney
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