Christmas wasn’t complete without ham and chow chow on my plate. The tangy crunch of this Caribbean relish paired with ham creates a flavor so unforgettable, it became a holiday tradition in my family.

To this day, no Christmas feast feels complete without a jar of chow chow on the table. You can eat it in any sandwich after the holidays. I sometimes have it with cheese, pelau, and sausages.

If you’re curious about Trini chow chow, and what makes it special, here’s how to make it at home.

What is Trini Chow Chow?

Trini chow chow is like a pickled relish popular in Trinidad and Tobago, especially during Christmas.

It’s made from chopped green vegetables, often including green papaya, cucumbers, cauliflower, carrots, and peppers. The vegetables are cooked in a spiced vinegar brine, giving it a tangy, slightly sweet flavor with a hint of heat.

This relish is similar to other pickled condiments you might find globally, but its unique Caribbean twist is the bold use of mustard, turmeric, and scotch bonnet peppers.

The vibrant yellow color and zesty kick make it stand out. Trini chow chow is as much about preserving seasonal produce as it is about enhancing your holiday meals.

What Do You Eat with Chow Chow?

Ham and Bread
The classic pairing. Spread chow chow over a slice of ham, sandwich it between two pieces of fresh bread, and you’ve got a delicious, quick bite. The tanginess balances the rich, smoky flavors of the ham.

Pastelles
Pastelles, a Trinidadian Christmas staple, are cornmeal pies filled with meat or fish and wrapped in banana leaves. Adding chow chow on the side elevates their savory flavor, cutting through the richness with a burst of acidity.

Rice and Curry Dishes
Don’t limit chow chow to holiday meals! It’s an excellent accompaniment to rice and curry, adding brightness to every bite.

How to Store Chow Chow

In the Refrigerator
Once opened, store chow chow in an airtight jar in the refrigerator. It can last for months, though the flavor may mellow slightly over time.
Canning for Long-Term Storage
If you’ve made a big batch, you can preserve it using the canning process. Sterilize jars, fill them with hot chow chow, and seal tightly. Properly canned chow chow can be stored in a cool, dark place for up to a year.
Freeze It
While not a common method, freezing chow chow in small, airtight containers can help preserve its freshness if you’re short on fridge space.

Caribbean Chow Chow Recipe

Ingredients:

2 cups green papaya or cucumber, finely chopped
1 cup cauliflower, chopped into small florets
1 cup carrots, grated
1 scotch bonnet pepper, finely minced (adjust to taste)
1 medium onion, finely chopped
2 cups white vinegar
1/4 cup sugar
1 tablespoon yellow mustard
1 teaspoon turmeric powder
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon grated ginger

Instructions:

Prep the Vegetables
Wash and finely chop all the vegetables. Combine them in a large bowl.

Make the Pickling Brine
In a saucepan, combine vinegar, sugar, mustard, turmeric, salt, pepper, and ginger. Heat until the sugar dissolves and the mixture comes to a gentle boil.

Cook the Vegetables
Add the vegetables and scotch bonnet pepper to the saucepan. Simmer for about 10 minutes, stirring occasionally, until the vegetables soften but still retain a bit of crunch.

Pack into Jars
Transfer the hot chow chow into sterilized jars, leaving about 1/2 inch of space at the top. Seal the jars tightly.

Cool and Store
Let the jars cool to room temperature before storing them in the refrigerator or processing them in a water bath for long-term storage.

Whether you’re spreading it on ham sandwiches, pairing it with pastelles, or adding it to your everyday meals. This tangy, vibrant relish brings a taste of Caribbean sunshine to any dish, making it a must-have for your holiday table.