Jamaican Sorrel Chutney Recipe| The Real Jamaican sorrel Jam| Yard Cooking Jamaica

sorrel leaves

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano

Jalapeño offers a milder heat while maintaining flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

lime juice

Add 2 cups of water to a pot.

Prepare about 1 ton of sorrel leaves, removing any stems.

Deseed 1 scotch bonnet pepper and set aside.

Mince 1 clove of garlic and set aside.

Grate a piece of ginger finely and set aside.

Chop 1 large onion and 1 small onion, then set aside.

Crush 7 pimento seeds and set aside.

To the pot with water, add 1.5 cups of brown sugar.

Add the minced garlic, minced onion, grated ginger, and crushed pimento seeds to the pot.

Bring the mixture to a boil, cover, and boil for 5 minutes.

Reduce the heat to low and add the sorrel leaves, deseeded scotch bonnet pepper, juice of 1 lime, and 1 tablespoon of white vinegar to the pot.

If using, add 3/4 cup of golden raisins at this time.

Cover the pot and cook, stirring occasionally, until the consistency resembles jam.

Check the consistency by making a streak with a finger on the back of a spoon; if it stays in place, it's ready to remove from heat.

Pour the sorrel chutney into a container and place it in the fridge to chill for at least 3 hours.

After chilling, transfer the chutney into a mason jar and store it in the fridge for up to 2 months.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary