Green tomato chow chow

Green tomato chow chow

Deep South
12 x 450g jars
Andy Sewell

Chow chow, much like a piccalilli, is a wonderful relish to serve with cold meats. This recipe makes a big batch but it can easily be halved.


Quantity Ingredient
2 red peppers
1 green pepper
1kg green tomatoes
800g cucumber
800g onions
800g cauliflower
1/4 white cabbage
600g runner beans
200g salt
900ml white wine vinegar
1 1/2 teaspoons chilli flakes
1 jalapeno chilli pepper, diced
1kg light soft brown sugar
2 1/2 tablespoons turmeric
2 1/2 tablespoons english mustard
2 teaspoons coarsely ground black pepper
2 tablespoons mustard seeds


  1. Dice the bell peppers, tomatoes, cucumber and onions into 1cm cubes. Break the cauliflower into small florets, shred the cabbage into strips, as you would for coleslaw, and cut the runner beans into 2cm slices on the bias to make diamond shapes. Mix all the vegetables thoroughly with the salt, place in a large colander over a bowl and leave for 1 hour.
  2. Bring the vinegar to the boil in a large, deep pan and add the chilli flakes, diced jalapeño, brown sugar, turmeric, mustard, black pepper and mustard seeds. Stir well to dissolve the sugar. Give the vegetables in the colander a little mix to remove any excess moisture; discard any liquid that has seeped out but don’t rinse off the salt. Add the vegetables to the pan and cook for 15– 20 minutes, until the liquid has thickened slightly; it should have reduced by about a third. Taste and add more chilli or salt to your liking, then pack into sterilised jars, seal and leave to cool before refrigerating.
  3. Allow to mature in the fridge for 2–3 days, then store in a cool, dry place. It should keep for 6–9 months.
Southern cooking
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