Ingredients

• 1 ¹⁄₄ lb. green (unripened) tomatoes, cored and finely diced (3 cups)
• ¹⁄₃ lb. yellow onion, finely diced (1 cup)
• ¹⁄₄ cup finely diced green or red bell pepper
• 1 tbsp. kosher salt
• ¹⁄₄ tsp. brown mustard seed
• ¹⁄₄ tsp. coriander seeds
• 3 allspice berries
• 3 black peppercorns
• 1 bay leaf
• 1 whole clove
• ¹⁄₂ small cinnamon stick
• Pinch ground cardamom
• Pinch powdered ginger
• ²⁄₃ cup white vinegar
• 2 tbsp. light brown sugar
• 3 tbsp. sugar

Instructions

1. In a large bowl, combine the tomatoes, onions, diced pepper, and salt. Cover the bowl with a plate and let stand at room temperature for at least 6 hours, and up to overnight.
2. Set a fine mesh strainer over the sink and drain the tomato mixture, gently pressing to extract as much liquid as possible. Discard the liquid.
3. In a small bowl, combine the mustard seeds, coriander, allspice berries, black peppercorns, bay leaf, clove, cinnamon stick, cardamom, and ginger. Transfer the mixture to a sachet made from a double layer of cheesecloth, and tie to seal.
4. Transfer the tomato mixture to a medium saucepan. Add the vinegar, sugars, and the spice sachet, and bring to a boil over medium heat. Lower the heat to maintain a gentle simmer, then cook, stirring occasionally, until the chow-chow has reduced to a fragrant, dry relish, 40–50 minutes. Chill, then serve immediately, or refrigerate in a covered jar for up to one month.