Tamarind Chutney

1/4 cup of tamarind pulp

1/4 cup of hot water

2 tablespoons brown or white sugar

1/2 teaspoon salt

4 cloves of garlic

1 habanero pepper

4 leaves of culantro (or you can use cilantro)

1 sprig of green onions


To the tamarind pulp, add the hot water. Set this aside to steep. This will help soften the pulp for easy handling.

To a food processor, add the green onions, garlic, pepper and culantro. Pulse into a fine paste.

Using your fingers, smash the pulp of the tamarind until it is softened and melted into the water. Add the sugar, salt and the green seasoning that you pulsed. Taste for salt and sweetness. If it is still too sour, add more sugar.

Cucumber Chutney

2 English cucumbers, peeled

3 leaves of culantro

2 cloves of garlic

1 scotch bonnet pepper

1 sprig of green onion

1/4 teaspoon salt

juice of half a lime


Wash and peel the cucumber, you can leave some of the skin on. Grate the cucumber on the big side of the grater.

Using cheese cloth or your hands squeeze out as much of the water as you can from the cucumber. Set aside.

Grind together the culantro, pepper, garlic and green onion. Add to the grated cucumber. Add salt and lime juice, mix thoroughly.

Mango Chutney

1 large green mango, peeled & cubed

3 leaves of culantro

4 cloves of galic

1 scotch bonnet pepper

1 sprig of green onion

1/2 teaspoon salt


To a food processor, add the cubed mango, culantro, garlic, pepper, green onions and salt. Pulse everything together. It does not have to be pureed. Just small pieces.

Taste for salt, add more if needed.





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  1. Pingback: Tamarind Chutney – IMG Recipes: Food Recipes, Photos & Tips

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