Despite its quirky name, this dish is a beloved condiment in the Caribbean that packs a punch of flavor.

It’s a versatile relish enjoyed with popular dishes like curry, aloo pies, or rice and dhal. So if you’re liming or looking to spice up your meal, this recipe is an absolute must-try.

It is also a favorite at Divali time as it goes alongside curry aloo and channa, pumpkin as well as roti.

What is Mother-in-law?

Mother-in-law is a spicy and tangy Caribbean condiment made with fresh vegetables and hot peppers.

Its name reflects its boldness this chow can be as sharp and fiery as every Caribbean mother-in-law.

However, it’s all in good fun, and this dish is made with love in kitchens across the West Indies.

Curries: Whether it’s chicken, goat, or vegetable curry, the spicy tang of Mother-in-Law adds a delightful contrast.

Aloo Pies: The soft, fluffy texture of these fried potato-filled snacks gets a flavor boost with a dollop of the relish.

Rice and Dhal: Plain rice and lentils come alive when combined with this vibrant condiment.

These are just my favorite foods to eat with mother-in-law, but you can have them with any dish of your choice.

Key Ingredients in Mother-in-Law

Hot Peppers: Scotch Bonnet peppers are the traditional choice. Their fruity heat defines the dish’s fiery kick.

Green Papaya or Mango: Adds a slightly tangy and fresh base to balance the heat. Some recipes use grated carrots instead.

Carrots: These bring a touch of sweetness and color.

Onions: Thinly sliced onions give the relish an aromatic depth.

Garlic: Adds a robust flavor to the mix.

Vinegar: The tangy backbone of the relish, preserving the vegetables and intensifying the taste.

Salt: Enhances all the other flavors.

Easy Caribbean Mother-in-Law Recipe

Ingredients:

4-5 Scotch Bonnet peppers (adjust based on your heat preference)
1 medium green papaya or green mango (peeled and grated)
2 medium carrots
2 tsp of Shadon beni
1 medium onion
3 garlic cloves (minced)
1 teaspoon salt
1/4 cup lime juice

Instructions:

Prepare the Vegetables: Peel and finely chopped: green papaya, carrots, garlic, onions, and peppers.

Mix Ingredients: In a large bowl, combine the grated papaya, carrots, onions, garlic, and peppers. Mix well.

Season: Add salt and shadon beni. Stir to coat the vegetables evenly.

Let It Rest: Transfer the mixture to a sterilized glass jar. Let it sit in the refrigerator for at least 24 hours to allow the flavors to meld together.

Serve: Enjoy your homemade Mother-in-Law with your favorite dishes! It can last up to a month when stored properly in the fridge.

Tips for the Best Mother-in-Law

Handle Peppers Carefully: Use gloves when chopping Scotch Bonnets to avoid skin irritation.
Adjust the Heat: Remove the seeds and membranes of the peppers for a milder version.
Make Ahead: The flavors deepen over time, so prepare it a day or two before serving.

Caribbean Mother-in-Law is a must-try for anyone who loves bold, spicy flavors. Its fiery kick and tangy freshness make it a perfect complement to dishes like curry, aloo pies, or rice and dhal.

Easy to make and endlessly versatile, this condiment will quickly become a favorite in your kitchen.