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A serving dish of chow chow after it has been cured and cooled.

The ultimate chow chow recipe

This is the ultimate Caribbean Christmas condiment that is easily paired with a slice of ham. This pickle/relish can easily be used on meats for that added kick.
Prep Time 1 hour 25 minutes
Cook Time 30 minutes
Total Time 1 hour 55 minutes
Servings: 40
Course: Condiment
Cuisine: Caribbean

Ingredients
  

  • 2 large sweet peppers one red, one green, chopped (4 ounces)
  • 1 cup chopped cauliflower
  • 1 cup chopped sweet onion or regular onion, roughly chopped
  • 1 carrot roughly chopped
  • 126 grams of christophene roughly chopped
  • 4 1/2 cups water
  • 1 tablespoon salt
  • 5 cloves
  • 2 tablespoons turmeric powder
  • 1/2 cup sugar
  • 1 1/2 cups vinegar regular or apple cider vinegar can be used
  • 2 1/2 tablespoons honey mustard
  • 1 tablespoon cornstarch

Method
 

  1. Make sure that all vegetables are cut to uniform sizes
  2. In a deep bowl, add all chopped vegetables and cover with water.
  3. Add salt and mix. Leave to sit in brine for at least an hour (or overnight)
  4. Add sugar, turmeric, cloves, vinegar, and mustard in a deep pot over medium heat.
  5. In a small bowl add the cornstarch and a little of the liquid above and mix with the cornstarch till dissolved.
  6. Add cornstarch mix to pot and continue to whisk.
  7. Whisk the mixture until it starts to boil, trying to eliminate any lumps.
  8. Lower stove to a simmer for about 10 minutes as you continue to whisk
  9. Drain the vegetables from the brine liquid, add them to the mustard liquid, and mix well.
  10. Bring to a boil then lower to a simmer as the mixture thickens up while randomly stirring it for about another 5 - 8 minutes.
  11. Once at a nice relish texture, remove from heat and store in an airtight, sterile jar

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