Green Tomato Chow Chow is a fabulous relish / side dish that uses up those green tomatoes that haven’t ripened at the end of the season.
If you grow tomatoes, or have wonderful friends that grow tomatoes like I do, you will probably have some smallish tomatoes towards the end of the season that will not have time to ripen before the weather cools. You have a few choices:
- throw them in the compost pile
- keep them on the vine and hang them upside down in a warm dark place inside to ripen
- put them in a paper bag with a ripe banana or apple to ripen
- make fried green tomatoes
- make some Tomato Preserves
- make a loaf of Green Tomato Bread
- make some Green Tomato Chow Chow
This recipe is courtesy of my Great Aunt Wanda and was originally pared down from 10 pounds of green tomatoes by my mother. I’m sure Aunt Wanda would can this to eat throughout the winter. So, if you have more than 1 pound of tomatoes feel free to increase the recipe.
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Green Tomato Chow Chow
- 1 pound green tomatoes
- 1 pound 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
- 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 or process in a water bath canner.
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