Recipes Jamaica

Sorrel Chutney Recipe

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.

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