Green Tomato Chow Chow

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This tangy relish from Nova Scotia native Florence Jackson makes the most of green tomatoes, the ultimate shoulder-season produce. 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

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

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.