Cucumber chutney for doubles has become part of the culture.

The chutney adds a cooling, refreshing element to delicious doubles.

Here’s how I make the chutney.

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What is in this cucumber chutney recipe

For this recipe, I used:

Kirby cucumber
chadon beni
garlic
salt
pepper

Optional ingredients:

citrus juice like lemon or lime
cilantro or celery leaves
sugar

Kirby cucumbers are the main type of cucumber sold in T&T. But, internationally, English cucumbers (what we call zucchinis) are also quite popular.

For this recipe, Kirby cucumbers are used. Choose organic produce that won’t have waxed peels or pesticide residue.

I prefer using homegrown cucumbers since I know exactly what I’m using to fertilize and spray them. If that’s not an option for you then wash the cucumbers with warm, soapy water or remove the peel.

By the way, the ingredients for this recipe are pretty much the same as cucumber chow. So, while you are at it, why not whip up a tasty chow too?

How to make cucumber chutney for doubles

Grate the cucumber

Step 1: Wash the cucumber with warm soapy water since you will likely be using the peels. If you are concerned about any waxes, fungicide or pesticide residue, be sure to peel the cucumber. Next, cut off the ends. My mom always says to rub the ends on the cut cucumber to remove bitterness. No idea why or if it works; it’s just something my grandmother did.

Step 2: I don’t like seeds in my cucumber chutney for doubles. I prefer to remove them. So, I slice the cucumber lengthways and scrape the seeds off with a spoon.

Step 3: With the cucumber washed and prepped, it’s time to grate it. The most common way is to use the larger side of a hand grater. Holding the cucumber at an angle will give you longer pieces of the cucumber; but you will get long pieces of the skin which can be tough and chewy. Holding the cucumber perpendicularly will give you shorter pieces. You can choose your preference.

Also, you can use a food processor, but you’ll get chunkier pieces and not those beautiful strands we are all accustomed to.

Salt the cucumber

Step 4: Add anywhere from two pinches to a quarter teaspoon of salt to the cucumber and mix thoroughly. Set aside for about 15 minutes.

Remember school science class? Adding salt draws the liquid out (via osmosis). Using too much salt will make the cucumber strands soft and mushy. By using less salt, the cucumbers will still have a slight crunch to them. What is your preference? Should there be a little crunchiness in your doubles?

I like mine with a little crunch so I use less salt.

Prep the other ingredients

Step 5: Wash the chadon beni leaves to remove any dirt from them. Wash the pepper and cut in half. Remove the seeds and white pith. Peel the garlic. Finely chop the prepped ingredients.

Squeeze the excess liquid

Step 6: After the 15 minutes or so, it’s time to strain the liquid out of the cucumber. A simple strainer will work here but I prefer using a cheesecloth (get the ones I use on Amazon here).

The cheesecloth makes sure the cucumbers are nice and dry.

Mix everything together

Step 7: Add the chopped ingredients to the strained cucumber strands. Mix together thoroughly.

Step 8: You will want to refrigerate the mix for 15 to 30 minutes for the flavors to infuse into the cucumbers – much like you would for cucumber chow.

Serve on top your own homemade doubles alongside sweet sauce and pepper sauce.

Cucumber chutney recipe

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