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Chadon beni chutney
Culantro chutney
Shadon beni chutney: sharp green culantro sauce for doubles
Every doubles man on the Curepe corner and every pholourie stall at a south Trinidad fair has a bottle of this bright green sauce, made from chadon beni (culantro), garlic, hot pepper and lime. It is thin, sharp and grassy, and goes on doubles, pholourie, saheena and fried fish. The common mistake is blending it too far ahead without enough acid, so it turns dull khaki within hours. Coriander can stand in, though the flavour is softer. Chef's tip: blend with ice-cold water and add the lime last; the cold keeps the green vivid.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 8
Ingredients
- 2 ⅛ oz chadon beni (culantro) leavesabout 2 large bunches (or 80 g coriander)
- 4 cloves garlic
- 1 scotch bonnet pepperseeded for less heat
- 3 tbsp lime juice
- ½ cup ice-cold water
- ½ tsp salt
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What you'll need
Spices & pantry
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Method
0/4 doneStep 1: Rinse 2 ⅛ oz chadon beni (culantro) leaves well, shake dry and roughly chop it, stems and all.
Step 2: Blend with 4 cloves garlic, 1 scotch bonnet pepper, ½ tsp salt and ½ cup ice-cold water until smooth and runny.
2 minStep 3: Blend in 3 tbsp lime juice, taste and add more salt or water: it should pour like a thin sauce and taste sharp and hot.
Step 4: Keep in a squeeze bottle or jar in the fridge for up to 3 days.
Nutrition per serving
- Calories
- 12 kcal
- Protein
- 0 g
- Carbs
- 2 g
- Fat
- 0 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chadon beni chutney take?
- About 10 minutes in total.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of lime juice?
- Lemon juice, same amount.
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