Piccalilli vs. Chowchow — What's the Difference?

Piccalilli, a British invention, is known for its vibrant yellow color, achieved through the use of turmeric, and its distinct mustard flavor. It primarily includes vegetables like cauliflower, onions, and gherkins. On the other hand, Chowchow, originating from the American South, presents a more diverse palette of vegetables, often featuring green tomatoes, cabbage, beans, and asparagus, and is seasoned with vinegar, giving it a tangy taste.

While Piccalilli is often served as a condiment alongside cold meats and cheeses, highlighting its role in British cuisine as a flavorful addition to simple dishes, Chowchow is used both as a condiment and an ingredient in cooking, reflecting its versatility in Southern cooking traditions. It pairs well with meats, beans, and is often used to add depth to dishes.

The texture of Piccalilli is chunky, with a thick mustard sauce binding the vegetables, which are typically cut into small, bite-sized pieces. This texture makes it ideal for spreading and scooping. Whereas Chowchow has a variable texture depending on the preparation; it can be finely chopped for a smoother consistency or left chunky, suited to personal preference or specific culinary uses.

Piccalilli’s recipe has remained relatively consistent over time, emphasizing traditional British ingredients like cauliflower and mustard. In contrast, Chowchow recipes are highly variable, with each cook adding their personal touch, whether it’s a specific type of vinegar, sugar, or spices, illustrating the regional diversity and personal creativity within Southern cuisine.

In terms of preservation, both Piccalilli and Chowchow are pickled relishes, which means they are preserved through acidification. However, the spices and seasoning used in each distinctly influence their shelf life and flavor development, with Piccalilli often becoming more pungent over time, while Chowchow may mellow as the flavors meld.