Chip Up – A Simple Spicy Onion Pickle

A Simple and spicy onion pickle from Trinidad

In every cuisine, there’s a beloved spicy onion pickle that perks up rich and hearty meals. In Trinidad, my mother-in-law has always makes a simple, no-name condiment whenever we visit—especially to enjoy with curry, stews, and pelau. Last year, while preparing curry duck at a friend’s beach house in Mayaro, Trinidad (you may have seen the reel on IG), one of the guests referred to it as chip up, a name that has stuck with me ever since. It’s an apt description—after all, everything in this dish is simply “chipped up” or finely chopped.

Whether you call it a spicy onion pickle or chip up, it serves the same delightful purpose: to cut through the richness of gravies, stews, and curries and bring a bright, spicy kick to your plate.

This is a simpler cousin to mother-in-law—another classic Trini condiment made with hot pepper, caraille (bitter melon), carrot, and onion, often served with prayers food. I’ll share that recipe soon as well.

Why You Will Love This Recipe

• Bold flavor: It delivers a perfect balance of heat, tanginess, and freshness.
• Quick and easy: Made with just a handful of ingredients and ready in minutes.
• Versatile: Pairs beautifully with any rich, saucy dish—especially curry, stews, or pilaf.
• Small-batch friendly: Makes just enough for a few meals, keeping it fresh and potent.

Health and Nutrition Information

Chip Up is naturally low-carb, gluten-free, vegan, and perfect for low-carb and keto-friendly diets. The garlic, hot pepper, and lime juice offer anti-inflammatory benefits, while the onion and culantro bring antioxidants and freshness.

Ingredients You Will Need

• Red onion: Adds a sweet, sharp bite that mellows slightly when mixed with acid. (You can use regular yellow onion if preferred.)
• Hot pepper: Provides the fiery kick. Adjust the quantity to your heat preference.
• Garlic: Brings pungency and depth to the mix.
• Lime juice: Brightens and balances the spice with fresh acidity.
• Vinegar: Enhances shelf life and sharpens the tang.
• Culantro (or chadon beni): Offers a deep, herbaceous flavor unique to Caribbean cuisine.
• Salt and black pepper: Essential seasonings that round out the flavors.

Equipment Needed

• Sharp knife
• Cutting board
• Small mixing bowl
• Spoon

How to Make Chip Up (Spicy Onion Pickle)

• Dice all the ingredients finely for a balanced texture and even distribution.
• Mix everything thoroughly in a bowl, making sure the onion and pepper absorb the lime juice and vinegar well.
• Taste and adjust salt and pepper before serving.

Flavor of the Final Dish

Chip Up is bold, zesty, and fiery—with sharp onion bite, fresh tang from lime and vinegar, deep herbal notes from culantro, and a lingering heat from the hot pepper. It wakes up the palate and perfectly cuts through the richness of any gravy-based meal.

Serving Suggestions

• Serve alongside curry duck, curry beef, curry lamb(as recently posted), curry chicken, or curry goat.
• Serve alongside pelau or any rice dishes.
• Pair with stewed chicken, pork, lamb, stewed oxtail, or beef.
• Enjoy as a sharp contrast with fried fish or roast meats.

Tips for Success

• Use fresh lime juice and culantro for the best flavor.
• Wear gloves when handling hot peppers to avoid skin irritation.
• Adjust the pepper quantity to match your spice tolerance.
• For extra tang, add an additional splash of vinegar if desired.

Variations

• Milder version: Replace hot pepper with a mild chili or omit it altogether.
• Herbier version: Add a few leaves of finely chopped cilantro or parsley, along with culantro.
• Extra tangy: Increase lime juice and vinegar slightly to taste.

FAQ

How long does Chip Up last?
It keeps fresh in the fridge for 2–3 days. For larger gatherings, you can easily double or quadruple the recipe. Because it’s something that is best eaten fresh(unlike a hot sauce), and only a small amount is eaten at a time, I make it in small quantities for home use.

Can I use cilantro instead of culantro?
Yes, if culantro is unavailable, use cilantro—though the flavor will be milder and less intense. Definitely won’t be the same, but a good substitute regardless.

Can I make it less spicy?
Simply reduce, make it without the seeds, or omit the hot pepper to make a milder version.

What is culantro?

Culantro (Eryngium foetidum) is a robust, herbaceous plant commonly used in Caribbean, Latin American, and Southeast Asian cooking. It has long, serrated leaves and a deep, pungent flavor similar to cilantro but much stronger and more intense.

In Trinidad and Tobago, it is most commonly known as chadon beni, but it is also spelled shado beni and sometimes called bandhania. Around the world, it goes by other names such as recao (Puerto Rico, Dominican Republic), ngò gai (Vietnam), Mexican coriander, sawtooth herb, spiritweed (Jamaica), and fitweed (Belize).

Although culantro and cilantro are related, they are not the same plant. Culantro’s sturdy leaves hold up well to heat and chopping, making it perfect for seasoning sauces, curries, and condiments like this Chip Up. If culantro is unavailable, cilantro can be used as a milder substitute.

Chip Up – A Simple Fiery Condiment

A quick and spicy Trinidadian condiment with onion, hot pepper, and lime, perfect to brighten up rich curries and stews.

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Course: Condiment

Cuisine: Caribbean, Trinidadian

Keyword: chip up, fiery onion pickle, mother in law, onion pickle, spicy onion pickle

Prep Time: 10 minutes minutes

Servings: 4 servings

Calories: 15kcal

Ingredients

• 1 onion large, finely diced (red or regular onion)
• 1 red hot pepper finely diced, or to taste
• 2 cloves garlic finely diced or grated
• Juice of 1 lime
• 2 tablespoons vinegar white
• 2 culantro leaves finely chopped (or 1 teaspoon minced)
• Salt to taste
• Black pepper to taste

Get Recipe Ingredients

Instructions

• Prepare the ingredients: Finely dice the onion, hot pepper, and garlic. Chop the culantro leaves finely.
• Mix everything: In a small bowl, combine the onion, hot pepper, garlic, lime juice, vinegar, and culantro
• Season: Add salt and black pepper to taste. Mix well to combine all the flavors evenly.
• Serve: Enjoy immediately, or let it sit for 15–30 minutes to allow the flavors to meld before serving.

Notes

Storage: Store in a mason jar or other glass container in the refrigerator for up to 2–3 days.

Nutrition

Calories: 15kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 0.04g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 76IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 0.1mg

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If you tried and enjoyed Chip Up – A Simple Fiery Condiment, please leave a 5-star rating and comment in the recipe card above. And don’t forget to check out my YouTube channel, where you can watch many more Trini favorites! Your feedback helps others and encourages me to create more recipes you’ll love.

Questions or Concerns—Write me!

If you have any questions, concerns, issues, or suggestions about this recipe or any other recipes, please don’t hesitate to leave a comment below or reach out via email at [email protected]. I’d love to hear from you and am here to help make your cooking experience as enjoyable and successful as possible. Happy cooking!