Caribbean · Condiment
Cucumber Chutney
Cool cucumber, fresh herbs, garlic, and hot pepper come together in a bright chutney for doubles, curry, and roti.
1 cupyield10 minprepNo cookmethod10–15 minchill
From Dianne's kitchen
A fresh finish for bold food
A spoonful of cucumber chutney brings cooling freshness, tang, herbs, and just enough heat to balance rich curries and savory doubles.
It comes together quickly, but a short rest gives the garlic, pepper, and herbs time to mingle.
What you'll need
Ingredients
- 1 small seedless cucumber, coarsely grated
- 2 garlic cloves
- 1–2 hot peppers, to taste
- 2 tablespoons chopped cilantro or culantro
- 1–2 tablespoons vinegar
- Salt, to taste
- ½ teaspoon sugar, optional
- Fresh lime juice, optional
Step by step
Instructions
- Place the grated cucumber in a clean towel and squeeze out the excess water.
- Finely mince or blend the garlic, hot pepper, and cilantro or culantro.
- Combine the cucumber and aromatics with 1 tablespoon vinegar and a pinch of salt.
- Taste and add more vinegar, salt, sugar, or lime juice until the chutney is bright and balanced.
- Chill for 10–15 minutes before serving.
Dianne's kitchen tip
Control the moisture and the heat.
Squeezing the cucumber keeps the chutney fresh rather than watery.
Start with a small amount of pepper. You can always stir in more after tasting.