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10 scotch bonnet chilies

1 tsp mild curry powder

1 tsp cumin

1 tsp coriander

1 tbsp sugar

1 tbsp Vinegar

3 cloves garlic

1 onion diced

500 mls water

1 tbsp vegetable oil

1/2 tsp salt

1/2 tsp crushed black pepper


Chop chilies, onion , garlic

Heat oil in saucepan then fry off the chillies, garlic and onion 5mins

Add spices, salt & pepper to mix and fry again on high heat for another 5 mins

Add sugar and water to mix, turn heat down to low and cook for another 30mins or until water evaporates

Add vinegar to mix and cook again for another 5mins

Set aside to cool

Place mix into sanitized glass jars, top with oil and store in a cool dark place for a week

Enjoy on all your favorite meals after a week of waiting

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