Trinidad Chow Chow Recipe (Caribbean Mustard Relish)

The perfect topping for your Christmas ham is this Trinidad chow chow. This tangy, mustard-based relish is packed with crisp vegetables and plenty of flavor. Spoon it alongside your ham, add it to a sandwich, and Christmas breakfast is set.

Some things simply have to be in your house at Christmas time. Call them Christmas staples, or call it “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 chow chow recipe combines crisp vegetables with a tangy mustard base and a few simple spices to make that signature Caribbean relish. It may be a Christmas staple, but once you have a jar in the fridge, you’ll find plenty of reasons to keep spooning it onto meals long after the holidays.

What is Trinidad chow chow?

Trinidad chow chow is a tangy mustard-based relish made with a mixture of vegetables that are brined, then cooked in a seasoned mustard and vinegar sauce. The vegetables stay tender but crisp, while the mustard gives the relish its distinctive flavor and bright yellow color.

In Trinidad and Tobago, chow chow is especially popular at Christmas. It’s commonly served alongside Christmas ham or added to ham sandwiches, where that sharp, tangy flavor cuts through the richness of the meat.

How to make chow chow

Ingredients

You only need a mix of fresh vegetables, a simple brine, and that all-important mustard base to make Trinidad chow chow.

Vegetables

• Sweet peppers: I use one red and one green for a mix of color.
• Cauliflower: Cut into small pieces so it mixes evenly with the other vegetables.
• Onion: Sweet onion or regular onion works.
• Carrot: Adds color and a little natural sweetness.
• Christophene: Also known as chayote, this is another crisp vegetable that works well in the mix.

Brine

• Water
• Salt: The vegetables sit in the saltwater brine overnight. This helps get them tender while still keeping some crispness.

For the mustard sauce

• Mustard: This is key to chow chow. I use honey mustard, but Dijon mustard also works.
• White vinegar: Gives the relish its tart, pickled flavor.
• Turmeric: Gives chow chow that recognizable yellow color.
• Sugar: Balances the vinegar and mustard.
• Whole cloves: Adds a little warm spice to the mustard mixture.
• Cornstarch: Thickens the sauce so it coats the vegetables instead of staying watery.

Step 1. Brine the Vegetables

Cut all the vegetables into roughly the same size so they cook evenly. Add them to a large bowl, cover with the saltwater brine, and leave them overnight.

The brining helps tenderize the vegetables while still allowing them to keep that slight crispness you want in chow chow.

Step 2. Make the Mustard Base

Add the sugar, turmeric, whole cloves, white vinegar, and mustard to a deep pot over medium heat.

Mix the cornstarch with a little of the liquid from the pot until smooth, then whisk it back into the mustard mixture. Bring it to a boil, lower the heat, and simmer for about 10 minutes, whisking to prevent lumps.

Step 3. Combine and Simmer

Drain the brined vegetables well, then add them to the mustard sauce and stir until everything is coated.

Bring the mixture back to a boil, then lower it to a simmer. Cook for another 5 to 8 minutes, stirring occasionally, until the sauce has thickened and the vegetables are tender but still slightly crisp.

Remove from the heat and allow the chow chow to cool before transferring it to a clean airtight jar and refrigerating.

How to store chow chow

Let the chow chow cool completely, then transfer it to a clean, airtight glass jar and keep it refrigerated. I’ve kept homemade chow chow in my fridge for a few months, but always use a clean utensil when serving and discard it if you notice any mold, off smell, or other signs of spoilage.

Because I don’t can or water-bath process my chow chow, I keep it refrigerated once it has cooled.

Tips and variations

• Keep the vegetables about the same size. This helps them brine and cook evenly, so you don’t end up with some pieces soft while others are still too firm.
• Don’t skip the overnight brine. This helps tenderize the vegetables while still keeping that slight crispness that makes chow chow so good.
• Mustard is key. I use honey mustard, but Dijon mustard works too. Whichever you choose, that mustard flavor should come through in the finished relish.
• Change up the vegetables. Bodi, green mango, and hot pepper are other additions you may find in chow chow. Hot pepper is especially good if you want yours with a little kick.
• Don’t overcook the vegetables. You want them tender but still slightly crisp, not soft or mushy.

What to serve with chow chow

Christmas ham and chow chow are the classic pairing in Trinidad and Tobago. Add some fresh hops bread and you have the makings of a proper Christmas morning ham sandwich.

You can also serve chow chow with:

• Roasted or baked meats
• Fried chicken or fish
• Sandwiches
• Hot dogs
• Crackers as part of an appetizer spread

That tangy mustard flavor works especially well with richer meats, which is exactly why it goes so well with ham.

Frequently asked questions

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

• Ponche ah creme
• Pastelles
• Paime
• Ginger beer 

Recipe

Renee Robley

Trinidad Chow Chow Recipe

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A tangy Trinidad chow chow made with crisp vegetables in a seasoned mustard and vinegar sauce. This classic Caribbean Christmas relish is especially good served with ham.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Brining Time 8 hours hrs

Total Time 8 hours hrs 40 minutes mins

Servings: 1 large jar

Course: Condiment

Cuisine: Caribbean

Calories: 21

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 large sweet peppers one red and one green, chopped (4 ounces)
• 1 cup chopped cauliflower
• 1 cup chopped sweet onion or regular onion
• 1 carrot roughly chopped
• 126 grams christophene chayote, roughly chopped
• 4 1/2 cups water
• 1 tablespoon salt
• 5 whole cloves
• 2 tablespoons turmeric powder
• 1/2 cup sugar
• 1 1/2 cups white vinegar
• 2 1/2 tablespoons honey mustard or Dijon mustard
• 1 tablespoon cornstarch

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Method

 

1. Cut the vegetables into roughly uniform-sized pieces.
2. Add the chopped vegetables to a deep bowl and cover with the water.
3. Add the salt and mix well. Cover and leave the vegetables to brine overnight.
4. Add the sugar, turmeric, whole cloves, white vinegar, and mustard to a deep pot over medium heat.
5. Add the cornstarch to a small bowl. Spoon in a little of the liquid from the pot and mix until the cornstarch is completely dissolved.
6. Whisk the cornstarch mixture back into the pot.
7. Bring the mustard mixture to a boil, whisking to keep it smooth and prevent lumps.
8. Lower the heat and simmer for about 10 minutes, whisking occasionally.
9. Drain the vegetables well and add them to the mustard mixture. Stir until all the vegetables are coated.
10. Bring the mixture back to a boil, then lower the heat and simmer for another 5 to 8 minutes, stirring occasionally, until the sauce thickens and the vegetables are tender but still slightly crisp.
11. Remove from the heat and allow the chow chow to cool completely. Transfer to a clean, airtight glass jar and refrigerate.

Nutrition

Calories: 21kcal

Notes

The vegetable amounts don’t have to be exact. A little more or less of one vegetable is fine. Just keep the pieces roughly the same size so they brine and cook evenly.

Brine the vegetables overnight for a tender but still slightly crisp texture. Honey mustard or Dijon mustard can be used, but the mustard flavor is key to the finished chow chow.

Recipe Printed From ThisBagoGirl.com

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