In Mauritius, flavour is not merely about taste; it is a cultural expression. Two bold elements that capture this identity are chilli and chatini. Found on almost every Mauritian table, these condiments do more than add heat and zest — they embody the island’s vibrant heritage and deep-rooted love for flavourful food.
The Many Faces of Chilli in Mauritius
Chilli, or piment as it is known in Kreol, plays a vital role in local cuisine. Whether raw, crushed, pickled or blended into a paste, it is used across all communities to enhance and elevate dishes.
One of the most popular forms is mazavaroo, a fiery chilli paste made from red or green chillies, garlic, ginger, and oil. Often prepared in large quantities and stored in jars, it accompanies a variety of everyday dishes — from dholl puri to fried noodles.
Fresh piment carri are commonly served whole alongside rice dishes or curries. However, Mauritians have also transformed them into a beloved gajack, or snack, especially enjoyed at gatherings or street stalls. The chillies are carefully slit and deseeded, then generously stuffed with savoury fillings such as mashed potato, minced meat, or grated cheese. Once filled, they are dipped in a seasoned flour batter and deep-fried until golden and crisp. The result is a warm, crunchy exterior with a soft, flavourful centre — mildly spicy, yet deeply satisfying.
For a gentler touch, pickled chillies preserved in vinegar with salt and garlic offer a tangy complement to dishes like fried fish.
Chatini: More than a Chutney
Unlike Indian chutneys, Mauritian chatinis are typically raw, coarsely ground, and freshly prepared using local ingredients. Some families still use the traditional ros kari (stone mortar and pestle), which enhances both the texture and aroma.
Popular varieties include:
- Chatini cotomili (coriander): Fresh coriander, garlic, chilli, lemon juice, and salt. Often served with gâteau pimentor pain frir.
- Chatini coco (coconut): Freshly grated coconut mixed with mint leaves, typically enjoyed with bouillon poisson.
- Chatini pomme d’amour (tomato): Fresh tomatoes, onions, and sometimes coriander, served with traditional meals such as riz bouillon brède and poisson salé.
A daily Ritual, A Cultural Bond
The act of preparing chilli and chatini is more than culinary – it is a ritual passed down through generations, it is in Mauritian culture. Whether you enjoyed it with a street-side roti or a family feast, these condiments represent a love of flavour, a respect for heritage, and the joy of eating well in Mauritius.
