Rating: 3.78 stars
41 Ratings
  • 5 star values: 15
  • 4 star values: 9
  • 3 star values: 11
  • 2 star values: 5
  • 1 star values: 1
  • 41 Ratings

This sweet chutney provides a great balance to a rich, spicy curry. Serve it cool; if you don't want to eat it right away, it can be stored in glass jars in the refrigerator for up to six months.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

Mad Hungry, October 2010, Mad Hungry

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Read the full recipe after the video.

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Yield:
Makes 3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mix all of the ingredients together in a noncorrosive saucepan. Bring to a boil over high heat, then reduce the heat to low and simmer for 1 hour and 15 minutes. Remove from the heat and allow the chutney to cool. Store in glass jars in the refrigerator up to six months.

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Reviews

41 Ratings
  • 5 star values: 15
  • 4 star values: 9
  • 3 star values: 11
  • 2 star values: 5
  • 1 star values: 1