Green Tomato Chow Chow

Name: Green Tomato Chow-Chow
Cook time: PT0D7H10M
Total time: PT0D7H10M
Yield: makes 2 Cups
Ingredients: 1 1 ⁄ 4 lb. green (unripened) tomatoes, cored and finely chopped (3 cups); 1 ⁄ 3 lb. yellow onion, finely chopped (1 cup); 1 ⁄ 4 cup finely chopped 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

The pickled pantry essential you didn’t know you were missing.

byFlorence Jackson| PUBLISHED Aug 20, 2021 9:57 PM

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Green Tomato Chow Chow — *Belle Morizio*

This tangy relish from Nova Scotia native Florence Jackson makes use of shoulder-season produce. Serve it alongside meat and fish dishes to add a bright note of sweetness. While chow chow can be used immediately, consider making it ahead or canning a few jars as its flavor improves with time. If you still have tomatoes left from the harvest, be sure to check out all of our tomato recipes.

Featured in: "The Underexplored Roots of Black Cooking in Nova Scotia."

What You Will Need

Yield: makes 2 Cups

Time: 7 hours 10 minutes

Ingredients

1 1⁄4 lb. green (unripened) tomatoes, cored and finely chopped (3 cups)
1⁄3 lb. yellow onion, finely chopped (1 cup)
1⁄4 cup finely chopped 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

In a large bowl, combine the tomatoes, onion, bell pepper, and salt. Cover the bowl with a plate and let stand at room temperature for at least 6 hours, and up to overnight.
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.
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.
Transfer the tomato mixture to a medium pot. 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.

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