Khendum's Kitchen
Recipes inspired from a faraway familiar Himalayan kitchen
Scotch Bonnet Chutney
This recipe is a fusion of flavors of the Caribbean sweet and super spicy chili meeting spices from the East. I love the explosion of flavors from the roasted ingredients and this sauce is the perfect pairing with momos, parathas, cold cut meat and chips.
Spiciness 8/10
Prep Time: 20 minutes
Serves 6-8 ppl
Ingredients
Salt - 1 tsp
Scotch bonnet peppers - 5
Garlic - 5 cloves
Tomatoes - 3
Fenugreek seeds - 1 tsp
Coriander seeds - 1 tsp
Directions:
1. Grill the tomatoes and scotch bonnet until browned. This creates the smoky flavor in the chutney.
2. Roast fenugreek and coriander seeds in a small pan until slightly toasted smell and grind with a mortar and pestle.
3. Now blend all the ingredient together in a blender and add salt to taste.
