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Chow Chow

A bright yellow mustard pickle of crunchy cauliflower, carrot, christophene and hot pepper. The condiment that makes ham and hops.

Sauces and Chutneys

  • 3 hr 45 min est.
  • Serves 16
  • Easy
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Trini

Chow chow is a tangy mustard pickle of small, crunchy vegetables in a thick yellow sauce of vinegar, mustard and turmeric, with hot pepper for bite. At Christmas it is spread on ham and hops; the rest of the year it goes with sandwiches and cold meats.

Salting the vegetables first draws out water so they stay crisp in the sauce.

It tastes best after a day or two in the fridge, so make it a few days before you need it.

The recipe

Chow Chow

Prep
30 min
Cook
15 min
Salting the vegetables
3 hr
Total
3 hr 45 min
Serves
16
Makes
About 4 cups (1 litre)

Times and quantities are our best estimates. This recipe is still being kitchen-tested, so trust your eyes and taste as you go.

Ingredients

Tick items off as you gather them.

For the vegetables

For the mustard sauce

Method

Salt the vegetables

  1. Mix all the vegetables and the pepper with the salt in a bowl. Cover and leave for 3 hours, or overnight in the fridge.
  2. Rinse well in cold water and drain thoroughly, pressing out the liquid.

Make the sauce

  1. Put the vinegar, sugar, mustard, mustard powder and turmeric in a pot and bring to a boil, stirring.
  2. Stir the cornstarch mixture, pour it in and cook, stirring, for 2 minutes until thick and glossy.

Finish

  1. Add the vegetables and simmer for 3 to 5 minutes, just until hot through. They should stay crunchy.
  2. Spoon into clean jars, cool, close and refrigerate for at least 1 day before eating.

Serve it with

  • With Christmas ham in hops bread
  • With cold meats, cheese sandwiches and pastelles

Substitutions

  • Vegetables: green beans, cabbage or sweet pepper can replace any of the vegetables.
  • Heat: add more Scotch bonnet for a hot chow chow.

Storing and reheating

  • Keep in closed jars in the fridge for up to 1 month. Always use a clean spoon.

Cook's notes

  • Wear gloves when chopping the hot pepper.
  • This is a fridge pickle, not one for storing at room temperature.

https://trinbagorecipes.com/recipes/trinidad-chow-chow/

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