Sorrel ChutneyPublished Dec 1, 2009
This Christmas make a nice, sorrel chutney! If you have fresh Jamaican sorrel give it a try! This is absolutely excellent on chicken, fish, or pork, or in sandwiches. It is great for when you have an over-abundance of sorrel during the Christmas season.
- 7 cups of sorrel calyces
- 2 ½ cups brown sugar
2 ½ cups water
- 2 small onion (diced finely)
- 1 garlic clove (minced)
- 2 inch piece of ginger (finely grated)
- 1 lime (juiced)
- 1 tbsp white cane vinegar
- ¾ cup golden raisins
- 7 pimento (allspice) grains, crushed
- 2 yellow Scotch Bonnet pepper (de-seeded & finely chopped)
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- Wash sorrel thoroughly, using the fingers to lift it from the water.
- Put into stainless steel container and set aside.
- Combine water, brown sugar, pimentos, ginger and garlic in a large saucepan.
- Cook over high heat for five minutes then reduce to a simmer.
- Add sorrel calyces, raisins, lime juice, vinegar and scotch bonnet
- Stir all the ingredients
- Cover, cook and stir occasionally until the mixture has a jam consistency.
- Removed from heat and chill in refrigerator for at least 3 hours before serving.
- Place chutney in spotlessly clean jars for storage. The flavor improves after a couple days.
- This chutney can be stored in the refrigerator for 1-2 months.
About the Writer:
Jacqui Sinclair is a Le Cordon Bleu trained Chef, Food Writer and Food Stylist. She writes a weekly food columnist for the Jamaica Observer under my "JuicyChef" brand. Jacqui is working on her first cookbook which will be available soon.
1 comment(s) on this page. Add your own comment below.
This sounds delicious....I will give it a try.
I am happy to note that you have listed ingredients that are easy for the general public.