Make Ahead

Spicy Green Tomato Chow Chow

August 30, 2009
1 Ratings
  • Makes 2 quarts
Author Notes

A great way to use up those end-of-season green tomatoes, this spicy yellow chow chow is delicious on grilled meats, a powerhouse flavor add-in for egg salad and chicken salad and a savior for ho-hum bean soups and stews that lack oomph. Use it on a cheeseburger or sausage roll... or just eat it straight out of the jar. —MissGinsu

What You'll Need
  • For the Veggie Mix
  • 4 cups water
  • 1/4 cup non-iodized salt
  • 1 cup green tomatoes, cored and quartered
  • 1 cup green cabbage, shredded
  • 1 cup carrots, shredded
  • 1 cup celery stalk, minced
  • 1 cup bell peppers (red or green), diced
  • 1 jalapeño chili, sliced thin
  • 1 cup white or yellow onions, diced
  • 1/4 cup fresh parsley, minced
  • For the Cooking Liquid
  • 2 cups white or red wine vinegar
  • 1 cup water
  • 1 cup white sugar
  • 2 tablespoons ground turmeric
  • 1 tablespoon celery seed
  • 2 tablespoons yellow mustard seed
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  1. In a large, non-reactive mixing bowl, dissolve the salt in the 4 cups of water to make a brine. Soak the green tomatoes, cabbage, carrots, celery, bell pepper, chili and onions in this brine overnight in the refrigerator.
  2. Drain off the brine and place the vegetable mix in a heavy-bottomed non-reactive pot with the Cooking Liquid ingredients (vinegar, 1 cup water, sugar, turmeric, celery seed, mustard seed, cinnamon, ground cloves and allspice).
  3. Bring the mixture to a boil, then reduce the heat to a simmer and cook until the vegetables are tender (about 30-40 minutes).
  4. Taste the mixture and if you find it needs oomph, adjust the seasoning level with salt and pepper to your liking. Add a little more vinegar if it's too sweet or blend in a little more sugar if you find it too sour. Keep in mind, the flavor will become more rich and blended as it cools.
  5. Ladle the hot chow chow into sterilized glass jars, add lids and either seal in a hot water bath, or cool and store in the refrigerator.

See what other Food52ers are saying.

  • Adelucchi
  • Whats His Face
    Whats His Face
  • aargersi
  • Denise
  • MissGinsu

13 Reviews

Adelucchi July 21, 2014
Chow-chow brings back many memories. Each summer my mother and grandmother made chow-chow. Seams like it was always on the table! Saving this now to make soon. Will let you know.
putaneggonit October 9, 2012
SO good. I ended up using quite a bit more green tomato (cold summer = big crop) so I upped the cooking liquid a hair as well, and the end result was still lovely. Thank you, what a fun recipe. I may have found my holiday food gift to give this year!
Whats H. August 20, 2011
If you want to make this turn out special use 1/2 Cup white vinegar, 1/2 Cup apple cider vinegar and 1 Cup seasoned Rice Vinegar, YUM
chadfor October 17, 2010
a question about the liquid: is it 'white (wine) or red wine vinegar' or 'white (vinegar) or red wine vinegar'?
aargersi July 14, 2010
Wow - I just made a batch of this (on Nannydeb's recommendation) and it is DELICIOUS! It's going to the beach with it's friend the fancy farmer's market hot dog this weekend ...
nannydeb July 14, 2010
Yep, it rocks! Great recipe.
aargersi July 19, 2010
This was GREAT on our fancy pants farmer's market hot dogs, and now I have gotten my neighbor addicted to it too ... making another big batch tonight ....
MissGinsu August 22, 2010
I'm completely thrilled to hear about using this on hot dogs. It didn't actually occur to me because I always go for the burger over the dog, but I'm now going to steal your idea. :)
aargersi August 23, 2010
I have made yet another batch since posting ... I canned 2 jars and have a third in the fridge. Also took a big tub over to my neighbor. We are all completely addicted!!!
MissGinsu August 23, 2010
Hilarious. I think you've now made this recipe more often than I have. I'm going to have go whip up a dozen batches of your ranchera sauce as revenge. :D
Denise May 6, 2010
I've never eaten chow chow. It looks like a great condiment, similar to a chutney.
MissGinsu January 5, 2010
I should also mention that this seems to keep forever. I made some a few months ago and I'm still happily noshing on it.
pauljoseph November 13, 2009
I love this recipe