Miss Daisy's chow-chow relish

Miss Daisy's chow-chow relish

By
From
The Hang Fire Cookbook
Makes
2 x 500ml jars

A lovely neighbour from the Fernvale Valley, TN, popped a jar of this over to our log cabin one day and we were instantly hooked on this sweet, savoury relish. We’d been eating a fair few fried green tomatoes at various diners, so we were already fans. This is also a delicious way to use up a green tomato glut. It’s even worth growing a few plants of a green tomato variety for your chow-chow or you could just pick unripe ones from regular plants. Miss Daisy’s instructions were a little light on detail, as are so many generational southern recipes, however we think this method comes close to her chow-chow.

Ingredients

Quantity Ingredient
1kg green tomatoes, diced
12 green jalapenos, deseeded and chopped
3 tablespoons fine sea salt
300g white sugar
2 teaspoons chilli flakes
100g pickling spices
1 teaspoon turmeric
1/2 small white cabbage, chopped
3 medium white onions, thinly sliced
350ml distilled white vinegar

Method

  1. Place the tomatoes and jalapeños in a bowl, sprinkle over 1 tablespoon salt, cover and leave to sit overnight.
  2. The next day, put the tomatoes and peppers in a colander and rinse well under cold water. Drain.
  3. In a large pan, combine the sugar, chilli flakes, pickling spices, turmeric, 50ml water and remaining 2 tablespoons of salt. Set over medium-high heat and bring the mixture to the boil. Add the drained vegetables, along with the cabbage, white onions and vinegar. Bring to the boil and simmer over medium heat for 30 minutes. (Make sure you have a window open or turn on the extraction hood over your hob if you have one.)
  4. Take the pan off the heat and spoon the mixture into your sterilised jars while hot. Place a round of baking parchment on top and close the lid. Store in a cool, dark place for 1 month before eating. This will keep for 3 weeks once opened if stored in the fridge.
Tags:
barbecue
BBQ
Southern
America
Deep South
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