Green Tomato Chow Chow Relish Recipe

Serve it alongside meat and fish dishes to add a bright note of sweetness. While this chow chow can be used immediately, consider making it ahead or canning a few jars, as its flavor improves with time.

Featured in “The Underexplored Roots of Black Cooking in Nova Scotia” by Chantal Martineau in the 2018 Volume 3 issue. See more recipes and stories from Issue 195.

Ingredients

• 1¼ lb. green (unripened) tomatoes, cored and finely chopped (3 cups)
• 5 oz. onion, finely chopped (1 cup)
• ¼ cup finely chopped green or red bell pepper
• 1 Tbsp. kosher salt
• ¼ tsp. coriander seeds
• ¼ tsp. brown mustard seeds
• 3 allspice berries
• 3 black peppercorns
• 1 bay leaf
• 1 clove
• ½ small cinnamon stick
• Ground cardamom
• Ground ginger
• ⅔ cup distilled white vinegar
• 3 Tbsp. sugar
• 2 Tbsp. light brown sugar

Instructions

• In a large bowl, combine the tomatoes, onion, bell pepper, and salt. Cover the bowl with a plate and set aside at room temperature for at least 6 hours, or up to 12 hours.
• Place a fine-mesh strainer over a medium bowl and drain the tomato mixture, gently pressing to extract as much liquid as possible. Discard the liquid. Transfer the tomato mixture to a medium pot.
• To a double-layer square of cheesecloth, add the coriander, mustard, allspice, peppercorns, bay leaf, clove, cinnamon, and a pinch each of cardamom and ginger, then use kitchen twine to tie into a tight bundle.
• Add the vinegar, both sugars, and the spice sachet to the pot and bring to a boil over medium heat. Turn the heat to medium-low and simmer, stirring occasionally, until the chow chow has reduced to a fragrant, dry relish, 40–50 minutes. Refrigerate until chilled. The chow chow will keep in an airtight container in the fridge for up to 1 month.