Green Tomato Chow Chow

The pickled pantry essential you didn’t know you were missing.

Serves
makes 2 Cups
Time
7 hours 10 minutes

BELLE MORIZIO

Updated on August 20, 2021

This tangy relish from Nova Scotia native Florence Jackson makes use of shoulder-season produce. Serve it alongside meat and fish dishes to add a bright note of sweetness. While chow chow can be used immediately, consider making it ahead or canning a few jars as its flavor improves with time. If you still have tomatoes left from the harvest, be sure to check out all of our tomato recipes.

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

What You Will Need

Ingredients

1 ¹⁄₄ lb. green (unripened) tomatoes, cored and finely chopped (3 cups)
¹⁄₃ lb. yellow onion, finely chopped (1 cup)
¹⁄₄ cup finely chopped green or red bell pepper
1 tbsp. kosher salt
¹⁄₄ tsp. brown mustard seed
¹⁄₄ tsp. coriander seeds
3 allspice berries
3 black peppercorns
1 bay leaf
1 whole clove
¹⁄₂ small cinnamon stick
Pinch ground cardamom
Pinch powdered ginger
²⁄₃ cup white vinegar
2 tbsp. light brown sugar
3 tbsp. sugar

ADVERTISEMENTAD

Instructions

Step 1

In a large bowl, combine the tomatoes, onion, bell pepper, and salt. Cover the bowl with a plate and let stand at room temperature for at least 6 hours, and up to overnight.

Step 2

Set a fine mesh strainer over the sink and drain the tomato mixture, gently pressing to extract as much liquid as possible. Discard the liquid.

Step 3

In a small bowl, combine the mustard seeds, coriander, allspice berries, black peppercorns, bay leaf, clove, cinnamon stick, cardamom, and ginger. Transfer the mixture to a sachet made from a double layer of cheesecloth, and tie to seal.

Step 4

Transfer the tomato mixture to a medium pot. Add the vinegar, sugars, and the spice sachet, and bring to a boil over medium heat. Lower the heat to maintain a gentle simmer, then cook, stirring occasionally, until the chow-chow has reduced to a fragrant, dry relish, 40–50 minutes. Chill, then serve immediately, or refrigerate in a covered jar for up to one month.