Green Tomato Chow Chow
A sweet-tart relish made from unripe green tomatoes, onions and peppers, a practical way Nova Scotia gardeners use tomatoes left on the vine at first frost.
- Prep
- 40 min
- Cook
- 40 min
- Total
- 80 min
- Servings
- 48
- Difficulty
- Medium
- Calories
- 30 kcal
Equipment
- •Large pot
- •Canning jars with new lids
- •Boiling-water canner or large stockpot with a rack
Nutrition
Per serving, approximate
- Calories
- 30 kcal
- fat
- 0 g
- carbs
- 7 g
- protein
- 0 g
- calories
- 30
Instructions
- 1
Combine the chopped tomatoes, onions and peppers with the pickling salt and let stand overnight to draw out liquid; drain well.
- 2
Bring the vinegar, sugar, mustard seed, celery seed and allspice to a boil in a large pot.
- 3
Add the drained vegetables and simmer for 30-40 minutes, stirring occasionally, until thickened and the vegetables are tender.
- 4
Wash canning jars and lids in hot soapy water; keep jars hot until filling.
- 5
Ladle the hot chow chow into hot jars, leaving 1 cm headspace, remove air bubbles, wipe rims, and seal with new lids.
- 6
Process in a boiling-water bath for 15 minutes (adjusting for altitude), then cool on a towel and check that all lids have sealed before storing.
Chef's tips
Drain the salted vegetables thoroughly before cooking, or the finished relish will be watery and won't thicken properly.
Ingredient substitutions
- bell peppers → a mix of red and green peppers for extra colour
Storage
Processed and sealed jars keep up to 1 year in a cool, dark pantry; refrigerate after opening and use within 3 weeks.
Reheating
Serve cold or at room temperature; no reheating needed.
Common mistakes to avoid
- •Skipping the boiling-water bath step, which is essential for safe shelf storage
- •Not draining the salted vegetables long enough
Serving suggestions
Cooked Green Tomato Chow Chow?
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