The Ultimate Chow Chow Recipe (Caribbean Holiday Classic)
The perfect topping for your Christmas ham is this Caribbean chow chow. A bright, tangy, mustard-based condiment that turns into the treat everybody reaches for. It’s the combination of flavors we wait for all year, the thing you sprinkle on everything once the season hits.
Some things simply have to be in your house at Christmas time. Call them Christmas staples, call them “if it’s missing the whole breakfast table mash up.” Chow chow is one of those must-haves. Ham sandwiches need it. Fresh hops bread needs it. Honestly, it’s questionable behavior to cut ham without a little chow chow on the side.
This easy chow chow relish recipe uses simple vegetables, a classic mustard base, and a few pantry spices to create that signature tart Caribbean relish. It’s perfect for the holidays, but so good you’ll end up keeping a jar tucked in a dark place in your pantry or fridge long after Christmas ends.
What is Trinidad chow chow?
Chow chow is a vibrant, pickled vegetable relish simmered in a mustard base. It’s our version of a classic Southern condiment, but with full Caribbean personality. Traditionally, it shows up at Christmas with the same enthusiasm as ponche de crème and pastelles.
It started as an end-of-season relish, a way to use leftover vegetables or even under-developed bell peppers before they spoiled. Today, it’s a year-round favorite in many homes, especially when ham, fried meats, or sandwiches are on the menu.
How to make chow chow
Ingredients
Chow chow is all about a colorful mix of veggies and a tangy mustard base that clings to every bite. Here’s what goes into it:
The Vegetables
- Green cabbage
- Red bell peppers
- Sweet peppers
- Christophene
- Carrots
- Cauliflower
- Sweet onion
- (Optional) Pimento peppers for that island flair
These chop beautifully in a food processor if you don’t feel like dicing everything by hand.
The Mustard Base
- Mustard (plain or Dijon)
- White vinegar
- Sugar
- Turmeric
- Cornstarch
- Ground cloves
This gives chow chow its signature golden color and tang.
The Pickling Agent
- White vinegar
- Kosher salt
Essential for brining and softening the vegetables.
Spices for Depth
- Red pepper flakes (for heat if you like it spicy)
- Celery seed
- Mustard seed
Instructions
Step 1. Brine the Vegetables
- Wash and chop your vegetables into small pieces.
- Place them in a colander and rinse under cold running water.
- Dissolve salt in a large bowl of water to make your brine.
- Add the vegetables, making sure they’re fully submerged.
- Cover and leave for at least 1 hour or until the following day for maximum flavor.
Step 2: Make the Mustard Base
- In a large saucepan, combine vinegar, mustard, turmeric, sugar, cloves, mustard seed, celery seed, and red pepper flakes.
- Bring to a simmer.
- Take a few teaspoons of the hot liquid, mix with cornstarch, and whisk back into the pot.
- Let it simmer until slightly thickened. Set a timer if your spirit tends to wander, like mine.
Step 3: Combine and Simmer
- Drain the vegetables and rinse to remove excess salt.
- Add them to the pot with your mustard mixture.
- Stir to coat, then simmer for 15–20 minutes until it thickens.
- Taste and adjust sweetness, tang, or heat as needed.
- At this stage, it turns into that warm, nostalgic hot chow chow scent filling your kitchen.
Storage
Once cooled, transfer the chow chow into glass jars with tight-fitting lids.
You can refrigerate as-is, or if you want to preserve it longer, process the jars in a boiling water bath for extended shelf life.
Stored properly in the fridge, it lasts up to 3 months. That means you can enjoy it long after the last slice of ham disappears.
Variations & add-Ins
You can absolutely customize your chow chow based on what you have. That’s the beauty of this end-of-season relish approach.
Try adding:
- Green tomatoes
- Additional green cabbage
- Pearl onions
- Bodi beans
- Fresh ginger
- Jalapeños
- Green mango
Or use it as a way to use leftover vegetables before they’re done for.
Serving Ideas
Chow chow does more than sit next to ham. Try it with:
- Hot dog toppings (trust me)
- Cream cheese and crackers
- On sandwiches
- With fried chicken or fish
- Mixed into tuna salad
It’s a versatile, flavor-punching condiment that brightens up practically anything.
Why make chow chow at home?
Because homemade gives you full control over the sweetness, tang, and heat. You can swap ingredients, adjust the spice, and make a relish that fits your family’s taste. And honestly, nothing beats the freshness of your own batch.
Have you tried Trinidad chow chow?
Tell me how you enjoy it. Do you save it strictly for Christmas, or does it make year-round appearances?
Leave a comment, give it a rating, and let me know how your batch turned out.
More Christmas staples
Recipe
The ultimate chow chow recipe
Ingredients
Method
- Make sure that all vegetables are cut to uniform sizes
- In a deep bowl, add all chopped vegetables and cover with water.
- Add salt and mix. Leave to sit in brine for at least an hour (or overnight)
- Add sugar, turmeric, cloves, vinegar, and mustard in a deep pot over medium heat.
- In a small bowl add the cornstarch and a little of the liquid above and mix with the cornstarch till dissolved.
- Add cornstarch mix to pot and continue to whisk.
- Whisk the mixture until it starts to boil, trying to eliminate any lumps.
- Lower stove to a simmer for about 10 minutes as you continue to whisk
- Drain the vegetables from the brine liquid, add them to the mustard liquid, and mix well.
- Bring to a boil then lower to a simmer as the mixture thickens up while randomly stirring it for about another 5 – 8 minutes.
- Once at a nice relish texture, remove from heat and store in an airtight, sterile jar
