Sorrel Chutney

Name: Sorrel Chutney
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings
Cuisine: Caribbean
Ingredients: 1 cup dried sorrel calyces; 1.5 cups water; 1/2 cup brown sugar; 1 tbsp fresh ginger, grated; 1/2 tsp scotch bonnet pepper, minced; 1 cinnamon stick; 3 whole cloves; 1 tbsp lime juice; 1/4 tsp salt

A tart and spicy condiment made from dried sorrel calyces, fresh ginger, and warm spices. It pairs excellently with savory roasted meats or cheeses.

35 minEasyServes 845 cal/serving

CaribbeanSauceStovetopVeganVegetarianLow CarbGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

1 cup dried sorrel calyces
1.5 cups water
1/2 cup brown sugar
1 tbsp fresh ginger, grated
1/2 tsp scotch bonnet pepper, minced
1 cinnamon stick
3 whole cloves
1 tbsp lime juice
1/4 tsp salt

Instructions

1

Combine 1 cup dried sorrel calyces, 1.5 cups water, 1 cinnamon stick, and 3 whole cloves in a saucepan over medium heat.
2

Bring to a simmer and cook for 10 minutes until the sorrel softens.
3

Stir in 1/2 cup brown sugar, 1 tbsp grated fresh ginger, 1/2 tsp minced scotch bonnet pepper, and 1/4 tsp salt.
4

Simmer for 15 minutes while stirring frequently until thickened into a chutney.
5

Remove from heat, discard cinnamon and cloves, then stir in 1 tbsp lime juice.

Questions

How long does Sorrel Chutney keep?

Sugar and vinegar are preservatives: in a clean sealed jar it keeps two to three weeks refrigerated.

Can I halve or double Sorrel Chutney?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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