The ultimate chow chow recipe

The perfect topping for your Christmas ham is this Caribbean chow chow. It is the ideal condiment for pairing. It is a pickled vegetable mix combined with a mustard base. The perfect holiday condiment.

  


There are some things that just need to be in your house at Christmas time. I guess we would call them Christmas staples. Without them, it wasn't really Christmas.

This relish-like condiment is one of those staples.

Is it possible to eat ham without having a little relish to accompany it?

This is a must-have on the breakfast table once the ham is there. Ham sandwiches on Christmas morning need fresh bread, with a dollop of chow chow on it. Without it, it just wouldn't be right.

This recipe for making Trinidad chow chow uses everyday vegetables that have been brined and then simmered in a mustard base giving you that perfect kick to top a variety of options.

   

What is Trinidad chow chow?

Trinidad chow chow is a vibrant and flavorful pickled vegetable relish, traditionally served as a must-have condiment during Christmas. Made with a tangy mustard base, Trini chow chow relish adds the perfect tart kick to holiday staples like ham, sandwiches, and even fried meats.

While its origins remain unclear, chow chow has become a cherished part of Trinidad and Tobago's Christmas culture. This relish is not only versatile but also a delicious way to bring bold Caribbean flavors to your table.

Why is Chow Chow a Trinidad Christmas Staple?

In Trinidad and Tobago, chow chow is synonymous with Christmas. It's a vital companion to the festive ham, often served alongside freshly baked bread for breakfast on Christmas morning. Imagine a warm slice of ham topped with a dollop of tangy chow chow—pure holiday magic!

Chow chow’s versatility makes it more than just a Christmas treat. From sandwiches to hot dogs, this relish pairs wonderfully with almost any dish, making it a pantry essential during the season.

Ingredients for Trinidad chow chow relish?

Chow chow is all about balancing vibrant flavors with a tangy mustard base. Here’s a look at the essential components that make this relish unforgettable:

The Vegetables

The base of chow chow relies on a colorful mix of fresh vegetables. Common choices include sweet peppers, christophene, cauliflower, sweet onions, and carrots. These vegetables provide crunch and absorb the tangy mustard flavor beautifully.

For added spice and local flair, pimento peppers can be included. They enhance the flavor without overpowering the relish.

The Mustard Base

The bold, tart flavor of chow chow comes from its mustard base. This mixture combines mustard (plain, honey, or Dijon), vinegar, turmeric powder, and sugar for a tangy-sweet kick. The mustard is the heart of this relish, giving it its signature flavor and golden color.

The Pickling Agent

Vinegar and kosher salt are essential for brining the vegetables. These ingredients help soften the vegetables and infuse them with tanginess before cooking. The brining step is crucial for achieving chow chow’s signature texture and taste.

Spices for Depth

A few simple spices, like cloves and turmeric, enhance the relish's complexity. Cloves add warmth, while turmeric provides earthy undertones and contributes to the vibrant yellow hue.

Thickening Agents

Cornstarch or corn flour is used to create a rich, luscious sauce that clings perfectly to the vegetables. It ensures the relish has just the right consistency—not too watery, not too thick.

Step-by-step instructions on how to make Trini chow chow

Step 1: Prepare the Vegetables

1. Wash and clean off any debris then chop the vegetables into small, uniform pieces.
2. In a large bowl, dissolve salt in water to create a brine.
3. Add the chopped vegetables to the brine, ensuring they are fully submerged.
4. Let the mixture sit for at least one hour or overnight for maximum flavor.

Step 2: Make the Mustard Base

1. In a deep pot over medium-high heat, whisk together turmeric, sugar, cloves, vinegar, and mustard.  
2. Once the sugar is dissolved, take a little of the liquid and mix it with the cornstarch till no lumps.
3. Add the cornstarch mix back to the pot and bring the mixture to a boil, ensuring all lumps are dissolved.
4. Lower the heat and simmer for about 10 minutes.

Step 3: Combine and Simmer

1. Drain the brined vegetables and rinse them to remove excess salt.
2. Add the vegetables to the pot with the mustard base and stir well.
3. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, stirring occasionally until the relish thickens to a consistency you like. 

  

How to Store Trinidad Chow Chow for Freshness

To keep your chow chow fresh and flavorful:

1. Transfer the cooled relish into a clean airtight glass jar, like a Ball canning jar.
2. Seal the jar tightly and store it in the refrigerator.
3. Use a clean spoon to scoop out servings to prevent contamination.

Properly stored, chow chow can last up to three months in the fridge—perfect for savoring all season long.

Adapt this relish to your own taste

The good thing about making this at home yourself is that you can adjust the ingredients to what you have on hand or what you prefer. I love making my own chow chow so I can use vegetables I love to eat, versus being stuck with the store brand of whatever they choose to throw in.

Here are some other ingredients I've seen included in relishes:

• Green tomatoes
• Cabbage
• Pearl onions
• Bodi beans
• Fresh ginger
• Jalapenos 
• Green mangoes

  

Why Make Chow Chow at Home?

Homemade chow chow offers endless possibilities. You can customize it with your favorite vegetables or adjust the sweetness and tartness to suit your taste. Plus, there’s no comparison to the vibrant flavors of freshly made relish versus store-bought versions.

Have You Tried Trinidad Chow Chow?

What are your favorite ways to enjoy chow chow during the holidays? Whether it’s on ham, sandwiches, or even fried meats, this versatile relish adds a burst of Caribbean flavor to any dish.

If you’ve made this recipe, let me know in the comments below. Don’t forget to rate the recipe and share your experience!

There is no Caribbean Christmas without:

• Black cake,
• Sorrel,
• Ponche ah creme,
• Pastelles
• Paime.
• Ginger beer 

 

And here are some other Caribbean condiments:

• Pepper sauce
• Trini garlic sauce
• Green seasoning
• Jerk marinade
  
• Chadon beni sauce