I’m willing to admit it: I’m a northern girl with southern envy. Having grown up on a parade of cream of mushroom soup casseroles, I’ve since discovered some of the flavorful, everyday delights my southern brethren took for granted… things like red velvet cake, po-boys and one of the finest condiments to cross my palate: chow-chow.
It’s my great loss that the only chow-chows I’d ever encountered were the dog breed and the dancing chow-chow-chow cats of 1970s-era TV advertising.
But then — as if led by destiny — my last roommate abandoned a full jar of Loveless Cafe Old-Fashioned Hot Chow Chow in the fridge. It was amazing. I was immediately hooked.
Now I understand that chow-chow is a dog, a dancing cat and a versatile condiment that’s used like a pickle relish and flavored like an Indian chutney.
Delicious on grilled meats, it’s powerhouse flavor for bean salads, egg salad and chicken salad. It’s a savior for ho-hum soups and stews that lack oomph. It’s killer on a burger or sausage roll… and personally, I think it’s delicious straight out of the jar.
I imagine chow-chow is also going to become my new favorite way to use up extra vegetables that happen to be hanging around the fridge.
Sadly, we won’t see any green tomatoes for months, but since I’m an addict now, chow chow can’t wait. I’m substituting tomatillos or pickled green tomatoes until I can get my grubby hands on the garden-fresh versions.
Hot Yellow Chow-Chow (Makes about two quarts)
1 cup green tomatoes (or tomatillos), cored and quartered
1 cup green cabbage, shredded
1 cup carrots, shredded
1 cup celery, minced
1 cup bell peppers (red or green), diced
1 jalapeno chili, sliced thin
1 cup white or yellow onions, diced
1/4 cup parsley, minced
2 cups white or red wine vinegar
1 cup water
1 cup sugar
2 Tbsp turmeric
1 Tbsp celery seed
2 Tbsp mustard seed
1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp allspice
- Soak the tomatoes, cabbage, carrots, celery, bell pepper, onions and parsley in a salt water brine (1/4 cup salt to 1 quart [4 cups] water) overnight.
- Drain off the brine and place the vegetables in a heavy-bottomed pot with the vinegar, water, sugar, turmeric, celery seed, mustard seed, cinnamon, ground cloves and allspice.
- Bring the mixture to a boil, then reduce the heat to a simmer and cook until tender (about 30-40 minutes).
- Taste the mixture and adjust the seasoning level with salt and pepper to your liking. Add a little more vinegar if it’s too sweet or blend in a little more sugar if you find it too sour. The flavor will become more rich and blended as it cools.
- Ladle the hot chow chow into sterilized glass jars, add lids and seal in a hot water bath, or cool and transfer to the refrigerator.