Green Tomato Chow Chow - thatrecipe.com
Relishes, Jams and Jellies

Green Tomato Chow Chow

tomatoes on the vine - thatrecipe.comWhile tending my garden I bumped a pretty big green tomato off the vine. WAH! Not being a huge fan of Fried Green Tomatoes, I decided to make a tiny batch of Green Tomato Chow Chow. If you’ve never heard of it before, it is a relish or side dish made with chopped up green tomatoes.

It was probably created by someone that had a lot of green tomatoes at the end of the season that didn’t ripen before the cold came. I usually just pull the whole plant out and hang it upside down in the garage, cellar or closet to finish ripening. Our garage gets as cold as outside, and we don’t have cellars in California, so I put them in my closet. If you only have a few tomatoes, you can stick them in a paper bag or cardboard box with a banana.

If you don’t want to go to all that trouble, or you just want something a little different, you can try this one from Mom’s Aunt Wanda. The original used 10 pounds of tomatoes and cabbage which was then canned to enjoy later, but Mom shrunk it down to one pound of each which makes about a quart. I shrunk it down even more because I only had about a cup of tomato. I am in a bit of trouble because I didn’t share with Mom. I will make more and bring some over, I promise!

Green Tomato Chow Chow

Dietary Gluten Free, Vegan, Vegetarian
Meal type Condiment, Salad and Vegetables, Side Dish
Occasion Summer
If you have a bumper crop of tomatoes that haven't ripened before the cold hits make Green Tomato Chow Chow, a great relish or side dish.

Ingredients

  • 1lb green tomatoes
  • 1lb green cabbage
  • 1 Medium green bell pepper
  • 1/2 Medium red pepper
  • 1/2 Small onion
  • 1 1/2 tablespoon sugar
  • 1 teaspoon salt (optional)
  • 1/2 teaspoon ground mustard
  • 3/4 cups water
  • 1 1/2 tablespoon distilled white or cider vinegar
  • dash black pepper

Note

Make 1 quart, the recipe can easily be doubled, tripled etc. (The original recipe was 10x larger).

Directions

Coarsely chop tomatoes, cabbage, peppers and onion. Mix and divide in half. Process first half with pulse button in food processor and reserve. Finely chop second half of mixture and mix with processed portion in medium size pot.
Add remaining ingredients and mix well. Bring to a boil and reduce heat to simmer. Correct seasoning to taste. Cook uncovered until most of the liquid is absorbed, about 45 minutes, stirring occasionally.
Ladle into 1 quart glass jar using a wide mouth funnel for best results. Store in refrigerator for about two weeks. Serve chilled as a side dish with meat or a relish for hot dogs.

Until next time, happy eating!
~ Audrey

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