Cucumber Chutney

Cool, Spicy, and Bursting with Fresh Island Flavor
​This Cucumber Chutney is a refreshing, zesty Caribbean condiment that perfectly balances heat and freshness. Made with crisp cucumber, vibrant herbs, and a touch of pepper, it pairs beautifully with Doubles, roti, or any dish that could use a cool, flavorful kick.
 
Ingredients
   1 small seedless cucumber, peeled and grated
​   2 clove garlic, finely minced or crushed
   1–2 hot peppers (Scotch bonnet, habanero, or chili), finely chopped (adjust to taste)
   2 tablespoons fresh cilantro or shadow beni (culantro), finely chopped
  1 -2 tablespoon vinegar
  Salt to taste (about ⅛ teaspoon)
   Optional: ½ teaspoon sugar for balance

🥣 Instructions

1️⃣ Prepare the cucumber:
Grate the cucumber using a box grater or food processor. Place in a clean kitchen towel, cheesecloth, or paper towels and squeeze out any excess water — this keeps the chutney from becoming watery. Add the drained cucumber to a small bowl and set aside.
2️⃣ Blend the aromatics:
In a blender, combine the garlic, hot peppers, cilantro (or shadow beni), vinegar, salt, and sugar. Blend for just a few seconds until slightly smooth but not pureed.
3️⃣ Combine and mix:
Pour the blended mixture over the grated cucumber. Stir well until everything is evenly combined.
4️⃣ Taste and adjust:
Add more salt, vinegar, or pepper to your liking.
5️⃣ Chill and serve:
Refrigerate for 10–15 minutes to allow the flavors to blend before serving.
💡 Cooking with Dianne Tip
For extra brightness, add a squeeze of fresh lime juice just before serving. It makes the chutney pop with flavor!
🌶️ Serving Suggestions
Spoon over Trinidadian Doubles for a refreshing finish

• Serve alongside curries, roti, or grilled seafood
  Use as a cool dip for plantains or vegetable fritters.