Green Tomato Chowchow

By Matt Lee and Ted Lee

Published August 24, 2004

  • Tony Cenicola/The New York Times
Media 1 of 1
Total Time
45 minutes
Rating
4(77)
Comments
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Here is a chunky relish of cabbage and bell pepper commonly served in the South with salty cold cuts and meats. It couldn’t be simpler: simmer chopped vegetables for 15 minutes in a spiced brine — we use judicious amounts of clove, allspice, cinnamon and toasted coriander — and pack into jars. We tip the balance more toward green tomato than cabbage when green tomatoes are available because we love the tomatillo-like flavor of a green tomato — a near-apple flavor, but without the sweetness. It’s a delicious substitute for any relish you would spread over a hot dog or a burger, but we take it in other directions, too. Mixed one-to-one with good mayonnaise, green tomato chowchow makes the perfect dressing for coleslaw. Sometimes we’ll strain out the brine before we add the mayonnaise to make a killer tartar sauce. Or if we’re feeling indulgent, we’ll drain the chowchow, toss it with squid or small bay scallops and flood it with a fruity extra virgin olive oil for easy mock-ceviche.

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Ingredients

Yield:2 quarts

  • 4 whole allspice berries

  • 1 teaspoon celery seed

  • 1 teaspoon ground cinnamon

  • 1 teaspoon coriander seed, toasted

  • 2 teaspoons ground turmeric

  • 1 tablespoon kosher salt

  • 1 teaspoon freshly ground black pepper

  • 1 quart apple cider vinegar

  • 1 cup light brown sugar

  • 3 cups green cabbage, cut into small dice (from ½ pound green cabbage)

  • 3 cups Spanish onion, cut into small dice (from 1 ¼ pounds Spanish onions)

  • 2 cups red bell pepper, cut into small dice (from ¾ pounds red bell peppers)

  • 6 cups green tomatoes, cut into small dice (from 2 ¼ pounds green tomatoes)

Ingredient Substitution Guide
Nutritional analysis per serving

9 grams carbs; 43 calories; 1 gram fiber; 186 milligrams sodium; 1 gram protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Pound the dry seasonings together in a mortar.

  2. Step 2

    Bring vinegar, sugar, and ⅔ cup water to a boil in a large stockpot, stirring to dissolve sugar. Add spices, reduce heat to low and simmer 10 minutes. Add cabbage, onion and bell pepper, return to a simmer and cook 5 minutes. Add the green tomato, stir thoroughly to incorporate, and cook 5 minutes more.

  3. Step 3

    With a slotted spoon, transfer the relish to 2 quart jars or 4 pint jars. Fill to ¼-inch from rim with remaining brine, agitate jars, and let stand 1 minute. Top up with brine, close jars and let them cool. Store jars in refrigerator up to 2 weeks.

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Ratings

4 out of 5
77 user ratings
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Comments

mdurphy

I really like this relish. Aside from adorning your hot dogs, it's delicious chopped up further and added to crab salad or tuna salad. I also used the same brine to pickle cauliflower: hot brine over raw broken-up cauliflower florets. Excellent side.

David Look

From Matt: The story and the recipe are for the love of quick-pickling. The recipe wasn’t developed or tested for canning.

Aidan

This is also delicious drained and mixed with a generous amount of yellow mustard. Served on a picnic with cold roast pork or chicken, or at a bbq with grilled hotdogs or brats, it’s something you won’t forget. I use equal amounts of cabbage and green tomato, add 3 Tbsp. mustard seeds and a couple of bay leaves and cut back a tad on the cinnamon. (This was how my grandmother spiced hers.). I like this so much, I’ve been known to eat it with a spoon.

Aenneken

This was delish over grilled chicken and potatoes. Easy to make and a wonderful way to use up end-of-season green tomatoes.

cbmeckfes

The intro mentions clove spice, but it wasn’t in the ingredients list. Might be good. I found it a bit heavy on the vinegar.

Chris

Chowchow may be eaten in the South, but it's definitely Pennsylvania Dutch. It was a staple in my grandmother's kitchen when I was growing up.

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