No better way to use up those green tomatoes than to make green tomato chow or what some like to call green ketchup, but it's way better than it sounds.
One thing I didn’t know is that chow-chow was introduced to the Southern US during the expulsion of the Acadian people from Nova Scotia and their settlement in Louisiana. When they say this is a maritime classic, they really meant it. 🫠🤯
Never had it before? It can be eaten by itself like pickled beets or as a condiment on:
- fish cakes or white fish
- mashed potatoes
- biscuits
- hot dogs or sausages
- hamburgers
- any pork or ham dish
It's definitely worth making and incredibly easy to make, so let's get to it!
Have you ever had Green Tomato Chow before?
- Yes
- No
- Maybe, but we call it relish
Green Tomato Chow
Prep time: 36 hours Cook time: 50 mins Yield: 3 cups
INGREDIENTS
9 cups Green Tomatoes, cut up and cored. I used a mixture of homegrown tomatoes (homegrown)
3 cups Large White Onions, chopped up (homegrown)
1/2 cup Kosher Salt
1 1/2 cups Distilled White Vinegar
3 cups White Sugar
1 tsp of Pickling Spice (Coriander Seeds, Dill Seeds, Peppercorns)
1 tsp Turmeric Powder
1 tsp Mustard Seeds
1/4 cup Corn Starch (optional, if you want a thicker chow add it)
INSTRUCTIONS
SOAK OVERNIGHT
1. Chop up green tomatoes into very small pieces and place onions in a food processor. This will allow for bite sized pieces.
2. Add green tomatoes, onions and salt into a bowl and let it soak overnight in the fridge.
BEGIN MAKING CHOW
3. Begin by placing your canning rack at the bottom of your large pot and fill it up with water. Plunge 3 - 250ml canning jars and lids for 20 minutes or according to the manufacturer's instructions.
4. The next day, in a colander drain the juice and rinse the tomato and onion mix.
5. Place in a large pot and add the vinegar, sugar and pickling spices. Simmer and cook for 30 minutes or longer.
6. When done cooking, mix in turmeric and mustard seeds together. If you want to thicken it more add cornstarch.
CANNING THEM UP
7. Using your canning thongs, place your jars on the counter on a cutting board. ***THEY WILL BE HOT****
8. Remove the chow from the heat and place your wide mouth funnel on your jars. Spoon your chow into your prepared jars filling each to 1/4 inch from the top. Cover with flat lids and screw on the bands.
9. The water should cover the jars completely and should be hot. Using your canning thongs place the jars in the pot and let it sit for 20 minutes.
10. Remove the jars with your canning thongs and allow them to cool completely. You should here a couple of the tops "pop!", it just means that they are sealing properly.
If you make this recipe, I'd love to see it! Tag #jobinkitchengarden on Instagram or on Facebook and let me know!