A delicious spicy SORREL CHUTNEY🇹🇹 (trini-style)

sorrel leaves

💰Cheaper: spinach

Spinach can mimic the texture but lacks the tartness of sorrel.

scotch bonnet pepper

💰Cheaper: jalapeño

Jalapeños provide heat with less intensity.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

White sugar is more affordable and can be used to sweeten.

lime juice

💰Cheaper: lemon juice

Lemon juice is a common substitute for acidity.

Clean and wash the sorrel leaves thoroughly.

Put a pot on high heat and add 2 cups of water.

Add the sorrel leaves, a piece of fresh orange peel, 1 bay leaf, 1 stick of cinnamon, 1-2 inches of ginger, and 5 cloves to the pot.

Bring the mixture to a boil and boil for about 5 minutes.

After 5 minutes, take the pot off the heat and let it cool.

Strain the boiled sorrel mixture into a bowl, reserving the liquid.

In a mortar and pestle, add 2 scotch bonnet peppers, 2 cloves of garlic (roughly chopped), and a little salt, then crush them together.

In a pan, heat 1 tablespoon of oil and add mustard seeds, cooking on low heat.

Remove the ginger pieces, cloves, and cinnamon stick from the strained sorrel liquid.

Add about 1 tablespoon of sugar to the pan and mix everything together on low heat.

Taste and add more sugar if needed, up to 4 tablespoons total.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary