Made from the petals of the exotic sorrel flower and sauted with Jamaican Scotch Bonnet pepper, ginger and other spices. Try this Sorrel Chutney recipe today!

6 cups sorrel calyces
3/4 cup liquid brown sugar
1 small onion (finely chopped)
1 tbsp ginger
1 garlic clove (minced)
1 tbsp white wine vinegar
1 lime (juiced)
1 small scotch bonnet (finely chopped)
2 1/2 cups water
4-5 pimento seeds
1 tbsp orange mind
1/4 cup cranberries (finely chopped)


Wash sorrel thoroughly and place in a colander to drain.

Saute onions, ginger, garlic & scotch bonnet until brown in a large sauce pan.

Add sorrel, vinegar, lime juice, scotch bonnet, orange rind and cranberries and mix well.

Cover sauce pan yet stir occasionally until the mixture reaches a jam consistency.

Remove from heat and chill in the refrigerator for 4 hour before use.