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!
Roasted (Scotch Bonnet) Pepper Chutney
- 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 peppers6 cloves garlic
- Mash peppers and peeled garlic cloves
- Add lime juice and salt and mix well2 limes, 1 teaspoon salt