Green Tomato Chow Chow
Serves 1
Directions
- 1Combine the diced green tomatoes, onion, bell peppers, and shredded cabbage in a large bowl, toss with the kosher salt, and let stand at room temperature.
- 2Drain the vegetables, rinse lightly, and drain again until nearly dry.
- 3In a large pot, combine the vinegar, sugars, mustard seeds, celery seeds, coriander seeds, turmeric, ground cloves, red pepper flakes, black pepper, ginger, garlic, and bay leaf. Bring to a simmer over medium heat and cook until the sugars dissolve.
- 4Add the drained vegetables to the pot, return to a gentle simmer, and cook until the tomatoes soften slightly while retaining their shape.
- 5Remove from heat, discard the bay leaf, and stir in the whole-grain mustard, dill, parsley, and olive oil.
- 6Let the mixture cool completely, transfer to airtight containers, and refrigerate before serving.
Ingredients
- 2 1/2 pounds green tomato
- 2 cup sweet onion
- 1 cup green bell pepper
- 1 cup red bell pepper
- 1 cup green cabbage
- 1 1/2 tbsp kosher salt
- 1 3/4 cup apple cider vinegar
- 1/2 cup white wine vinegar
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 tbsp yellow mustard seeds
- 2 tsp celery seeds
- 1 tsp coriander seeds
- 1/2 tsp ground turmeric
- 1/4 tsp ground cloves
- 1/2 tsp red pepper flakes
- 1 tsp freshly ground black pepper
- 1 tbsp fresh ginger
- 4 whole garlic
- 1 whole bay leaf
- 2 tbsp whole-grain mustard
- 2 tbsp fresh dill
- 2 tbsp flat-leaf parsley
- 2 tbsp extra-virgin olive oil
Equipment
large bowlcolanderlarge nonreactive potwooden spoonknifecutting board
Tips
- Let the chow chow refrigerate for at least one day before serving to allow flavors to develop.
- Use this condiment on grilled fish, grilled pork, grilled chicken, tuna salads, or charcuterie boards.
