This tangy relish from Nova Scotia native Florence Jackson makes use of shoulder-season produce. Serve it alongside meat and fish dishes so as to add a vibrant observe of sweetness. Whereas chow chow can be utilized instantly, think about making it forward or canning a couple of jars as its taste improves with time. If you happen to nonetheless have tomatoes left from the harvest, remember to try all of our tomato recipes.

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

What You Will Want

Inexperienced Tomato Chow-Chow

Green Tomato Chow Chow

Florence Jackson, the writer’s grandmother and a Nova Scotia native, made use of shoulder-­season produce to organize this tangy relish. It’s typically served with meat and fish dishes, the place it provides a vibrant observe of sweetness. Whereas chow-chow can be utilized instantly, its taste improves with time. Contemplate making a big batch and placing it up in correctly sterilized canning jars to final by way of the winter months.

Yield: makes 2 Cups


7 hours, 10 minutes


  • 1 14 lb. inexperienced (unripened) tomatoes, cored and finely chopped (3 cups)
  • 13 lb. yellow onion, finely chopped (1 cup)
  • 14 cup finely chopped inexperienced or purple bell pepper
  • 1 tbsp. kosher salt
  • 14 tsp. brown mustard seed
  • 14 tsp. coriander seeds
  • 3 allspice berries
  • 3 black peppercorns
  • 1 bay leaf
  • 1 complete clove
  • 12 small cinnamon stick
  • Pinch floor cardamom
  • Pinch powdered ginger
  • 23 cup white vinegar
  • 2 tbsp. mild brown sugar
  • 3 tbsp. sugar


  1. In a big bowl, mix the tomatoes, onion, bell pepper, and salt. Cowl the bowl with a plate and let stand at room temperature for not less than 6 hours, and as much as in a single day.
  2. Set a advantageous mesh strainer over the sink and drain the tomato combination, gently urgent to extract as a lot liquid as potential. Discard the liquid.
  3. In a small bowl, mix the mustard seeds, coriander, allspice berries, black peppercorns, bay leaf, clove, cinnamon stick, cardamom, and ginger. Switch the combination to a sachet made out of a double layer of cheesecloth, and tie to seal.
  4. Switch the tomato combination to a medium pot. Add the vinegar, sugars, and the spice sachet, and produce to a boil over medium warmth. Decrease the warmth to take care of a mild simmer, then cook dinner, stirring often, till the chow-chow has decreased to a aromatic, dry relish, 40–50 minutes. Chill, then serve instantly, or refrigerate in a coated jar for as much as one month.

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