Sunday 14 November 2010

Madame Jeanette Chutney

After the success of my Tomato Chutney I decided to spice things up with this very tasty Madame Jeanette chutney. The Madame Jeanette chili comes from Suriname with the Scotch Bonnet chili originating from Jamaica.

The Madame Jeanette chilli is from the same family as the more commonly known Scotch Bonnet and is a variety of chili pepper that belongs to the same species as the habanero. It is one of the hottest peppers in the world and found mainly in the Caribbean islands. Most Madame Jeanettes have a heat rating of 100,000 – 300,000 Scoville units. For comparison, most jalapeno peppers have a heat rating of 2,500 – 8,00 on the scoville scale.

The chutney below is a fusion of roasted tomato, peppers, chilli & shallots. Unlike the tomato chutney the start of the cooking process occurs in your oven. The flavours are really delicious together and it works great on sandwiches or as an accompaniment to a warm meal.

500g Roma Tomatoes
1 yellow pepper
150g peppadew peppers
1 Madame Jeanette chili
4 shallots
4 cloves of garlic
2 devil eye chillis
Handful fresh coriander
75g castor sugar
120ml white wine vinegar
Olive Oil

Cooking Utensils

Chopping Board
Sharp knife
Oven dish
Wooden spoon

- Cut your tomatoes in half and scoop out deseed

- Deseed your yellow pepper & madame jeanette (if you like things really spicey keep the seeds in your chili)
- Finely chop your shallots, coriander, garlic & chili

Pre-heat oven to 200C

- Place your tomatoes in a oven dish cut side down & sprinkle sugar on the top of each of them & roast for 15 minutes

- Brush oil over yellow peppers, pappadew and madame jeanette & roast for 15 minutes
- After 15 minutes remove tomatoes. Peppadews & madame jeanette and let cool on a plate
- Turn oven to grill & grill yellow peppers until the skin turns black. Remove from oven & place in plastic bag to cool so that the skin will easily peel off
- Meanwhile soften your shallots in oil with your garlic & devil eye chilli.
- When tomato is cool remove skin
- Chop your tomato, peppadew, yellow peppers & madame jeanette into even sized pieces
- Add
tomato, peppadew, yellow peppers, madame jeanette & coriander to your onion and now add your sugar & vinegar

- Cook at a medium heat for 25-30 minutes, remembering to stir every 5 minutes.
- Let the mixture cook down to a thicker sauce
- Let chutney cool completely and store in a sealed jar in a fridge



  1. I have cooked your other chutney before and it was very tasty...

    will definitely check this one out

  2. Add the seeds from the madame jeanette chili when frying up your onions to give the chutney a mightier kick


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