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According to Wikipedia, Chutney or chatni is a term for a variety of sweet and spicy condiments, usually involving a fresh, chopped primary vegetable or fruit with added seasonings. In India, a chutney is often made to be eaten fresh, using whatever suitable strongly flavoured ingredients are locally traditional or available at the time. The Hindi translation of "to make chutney" is a common idiom meaning "to crush". In traditional indian chutneys, the use of a stone mortar and pestle is often regarded as vital to create the ideal chutney.

Smoked coconuts and coconut chutney. Second photo by Charles Haynes






In Trinidad and Tobago there are several fresh chutneys, the most popular being tamarind, cucumber, green mango, coconut and shadon beni (culantro). These are served with many dishes as well as dips with delicacies and starters such as samosas, poulourie, aloo (potato) pies, fish cakes, shark and bake etc.
Here are my fresh chutney recipes. I remember as a child the line of an Indo-Triniadian song "pholourie ke la chutney kaise bani" meaning poulourie without chutney is no good. Coming to think of it now, it must have been some subtle double entendre to do with sex, as so many Trini songs contain, but of course at the time I would have had no idea.

These recipes are meant to be made in small batches and used fresh, or, if there are leftovers, refrigerated and used the next day.

Tamarind Chutney



One of the most popular condiments in Trinidad and Tobago. A good ready made version is also available under the Chatak brand.

10 fresh shelled tamarinds (sour, not sweet Thai tamarinds)
1 cup hot water
½ teaspoon salt
4 tablespoons sugar
1/2 teaspoon ground roasted cumin (geera)
½ to 1 teaspoon minced hot pepper (according to taste)
4 cloves garlic, minced
½ blade minced culantro (shadon beni) (optional)

Place shelled tamarinds a bowl with the hot water and allow soak for 15 minutes Squeeze pulp away from seeds and discard seeds. Stir the pulp and water mixture until the pulp is dissolved. Strain through a metal strainer, pressing pulp through with a spoon. Use a little more water to help get all the pulp from the seeds if needed. Add all other ingredients and stir well. Taste and add more salt or pepper if desired.


Shadon Beni Chutney

Very spicy, good for poulouries and all seafood

15 leaves shadon beni (culantro)
2 cloves garlic
½ to 1 teaspoon minced hot pepper
salt to taste
squeeze of lime or lemon to retain bright colour

Place all ingredients except salt in a food chopper until finely minced. Add salt by pinches and a little water if desired.

Sweet and sour cucumber chutney

Chennete inspired me to get back to making this cucumber chutney. Its quite similar to a cucumber dish I had in Laos and Vietnam, except there they shred the cucumbers into long threads. Her version is very similar but the more classic Trini one, and is also very tasty.

1 large cucumber, unpeeled, seeded and coarsely grated or diced
1 clove garlic, minced
1 teaspoon finely chopped scallions or chives and 1 teaspoon finely minced shadon beni (culantro) or cilantro
½ to 1 teaspoon minced hot pepper
1/2 teaspoon ground roasted cumin (geera)
1/4 teaspoon salt or to taste
1 teaspoon sugar or honey
Juice of 1 fresh lime or lemon
Freshly-ground black pepper to taste

Mix all ingredients in a bowl. Keep chilled.

Cucumber mint chutney

This one goes really well with falafel

1 cucumber peeled or unpeeled, seeded and diced or coarsely grated
2 tablespoons cup mint, chopped
1 clove garlic, minced
1 tablespoon fresh lemon juice
1/4 teaspoon cumin
Two tablespoons plain yoghurt
1/4 teaspoon salt or to taste
Freshly-ground black pepper to taste

Mix all ingredients in a bowl. Keep chilled.

Basil chutney

Chutneys in a thali in India. Photo by Charles Haynes



For samosas, fried vegetable dippers etc. This one is no longer well known in Trinidad, as for some reason (I suspect laziness, since basil is something you need to grow home, it won’t survive the trek to the urban market.) basil is not popularly grown. However I always have loads of fresh basil to use.

4 large sprigs fresh basil, stems removed
4 sprigs fresh cilantro, stems removed or 1 cup fresh mint
½ cup chopped onions or scallions
2 cloves garlic
1/2 inch piece of ginger, minced (optional)
1 tsp honey
Juice of one lemon or lime
1 tbsp of extra virgin olive oil
Salt and pepper to taste

Blend all ingredients except olive oil and honey in a food processor or food chopper until pulverized ( you may need to do in batches). If using food chopper its best to add the lemon juice after the ingredients are chopped. Add olive oil and honey and stir well. Add pinches of salt and pepper until you get your taste.

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