History
Chow chow mustard relish has roots in Southern American cuisine, though its origins are somewhat debated. Some trace it back to Chinese immigrants who brought a version of the relish to America in the 19th century, while others suggest it evolved from pickling traditions in Europe. Over time, it became a staple in the Southern United States, often associated with preserving summer vegetables for the winter months.
Flavor Profile
Chow chow mustard relish is known for its tangy, slightly sweet, and mildly spicy flavor. It combines ingredients like green tomatoes, cabbage, onions, and peppers with vinegar, sugar, and mustard seeds. The mustard gives it a distinctive, sharp taste, while the sugar balances it with a hint of sweetness. This relish offers a crunchy texture, adding an interesting contrast to the dishes it accompanies.
Popularity and Serving Suggestions
This relish has remained popular due to its versatility and unique flavor. It is commonly served as a condiment with hot dogs, burgers, and sandwiches. In Southern cuisine, it’s often used to top black-eyed peas, beans, and other hearty dishes. Chow chow relish can also be a flavorful addition to salads and as a side dish at barbecues and picnics. Its popularity continues as people seek out traditional and homemade condiments for their meals.
Chow-Chow relish
Ingredients
- 4 cups green tomatoes chopped
- 1 cup green bell pepper chopped
- 1 cup red bell pepper chopped
- 1 cup onion chopped
- 1 tablespoon salt
- 2 cups apple cider vinegar
- 1 ½ cups sugar
- 1 tablespoon dry mustard
- 1 tablespoon mustard seeds
- 1 tablespoon turmeric
- 1 tablespoon celery seeds
Instructions
Prep the Vegetables:
- Combine the tomatoes, bell peppers, and onion in a large bowl.
- Sprinkle with salt and let sit for 4 hours or overnight to draw out excess moisture.
- Drain and rinse well.
Cook the Chow-Chow:
- In a large pot, combine the vinegar, sugar, dry mustard, mustard seeds, turmeric, and celery seeds.
- Bring to a boil, stirring until the sugar is dissolved.
- Add the drained vegetables to the pot.
Simmer:
- Reduce heat and simmer for about 30 minutes until the mixture thickens, stirring occasionally.
Jar the Chow-Chow:
- Sterilize jars and lids in boiling water.
- Carefully ladle the hot chow-chow into the jars, leaving about ½ inch of headspace.
- Seal jars and process in a boiling water bath for 10 minutes.
Store:
- Allow jars to cool completely before storing in a cool, dark place.
- Let the flavors develop for at least a week before serving.
