Chayote Fruit / Chou Chou 200g

chayote chow chow pickle from Mauritius  is a traditional island condiment made using fresh chayote (locally known as chow chow), blended with aromatic spices and prepared using time-honored Mauritian methods.

This  Mauritian chayote pickle  offers a delightful balance of  mild sweetness, gentle crunch, spice, and tang, making it a perfect accompaniment to rice dishes, curries, and flatbreads.

Handcrafted in small batches, it reflects the rich culinary heritage of Mauritius, influenced by Creole and Indian flavors.

What is chayote chow chow pickle?

Chayote chow chow pickle is a traditional Mauritian pickle made from chayote squash preserved with spices, oil, and vinegar or citrus for a tangy flavor.

Is chayote the same as chow chow?

Yes, chayote is commonly known as chow chow in Mauritius and other regions.

How does chayote pickle taste?

It has a mild, slightly sweet flavor with a gentle crunch, balanced with tanginess and spice.

Is chayote chow chow pickle vegan?

Yes, it is made entirely from plant-based ingredients.

Does this pickle contain preservatives?

No artificial preservatives are added.

How should chayote pickle be stored?

Store in a cool, dry place. Refrigerate after opening.

🇲🇺 Mauritian Serving & Pairing Inspiration

In Mauritius, pickles are never an afterthought — they’re the  spark  that wakes up the whole plate. These fruit and vegetable pickles are traditionally served with  riz blanc,  lentilles, and  dholl, where their sharp, spicy kick cuts through the softness of the meal.

You’ll find them alongside everyday dishes like  rougaille tomate,  rougaille saucisse,  cari légumes,  cari poisson, and  cari poulet, adding acidity that balances rich sauces and slow-cooked spices. A spoon of pickle is often eaten with  grains,  haricots,  brèdes, or  bringelle frite, bringing contrast to earthy vegetables.

Pickles are essential in  Mauritian bowl-style plates  — rice topped with lentils, greens, curry, and a bold pickle on the side to tie everything together. They’re also a must with  farata,  roti, or  pain maison, especially when meals are simple and home-style.

At street level, pickles appear with  gâteaux piments,  dholl puri,  samoussas, and fried snacks, where their tanginess cuts through oil and heat. Whether it’s a quick lunch, a family dinner, or a roadside bite, Mauritian pickles add that  extra punch of sour, spice, and comfort  that locals can’t eat without.

In Mauritian cuisine, a meal without pickle feels unfinished — just a small spoon transforms humble food into something deeply satisfying.