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Chow Chow Relish for #SundaySupper

July 14, 2013 By Renee 48 Comments

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Southern Chow Chow Relish | Magnolia Days

Summer will soon come to an end. A once bountiful garden will struggle to produce. The shorter days and cooler nights take a toll on fruits and vegetables. Tomatoes stop turning from green to red. Pepper plants are not a vigorous as they were only a few weeks earlier. It is this time of the season when using up the final harvest brings about creativity. Once such recipe born out of a creative collective of Southern folks is Chow Chow Relish.

Canning is something I have yet to tackle. However, my parents canned for years and years. So this is a guest post of sorts with the recipe coming from my mom. The chow chow relish they canned is in the photo. I had a few conversations with mom to go over the steps. I’ll check with her if any questions arise. Preserving family recipes is very important and I can’t think of a better place to save and share it than right here on this blog.

Chow Chow Relish | Magnolia Days

What to do with chow chow relish? Use it anywhere you would a pickle relish. It is a sweet/hot condiment that has a surprising depth of flavor. Plus you can change it up to your taste or use other vegetables in the mix. Southerners will serve it with black-eyed peas, pinto beans, and cornbread. It is incredible with cornmeal dusted pan-fried trout or catfish.

Chow Chow Relish | Magnolia Days

How do you preserve your harvest? To this point my only method has been freezing. I do want to tackle canning one day. Dehydrating is also on the to-do list. At least I have a resource for some great recipes thanks to this Sunday Supper event hosted by Heather at Hezzi-D’s Books and Cooks. Scroll down to see the recipe list. Click on the links to visit and read about each one. Enjoy your summer and preserve the goodness for the winter to come!

Chow Chow Relish | Magnolia Days
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Chow Chow Relish

A recipe for chow chow relish. Chow Chow is made with green tomatoes, cabbage, onion, peppers, and spices including turmeric, mustard, and allspice.
Course Condiment
Cuisine American
Prep Time 5 hours
Cook Time 30 minutes
Total Time 5 hours 30 minutes
Servings 15 pints
Author Renee

Ingredients

  • 4 quarts green tomatoes from 3/4 peck basket, about 10 pounds
  • 6 cups chopped onions about 3 1/2 pounds
  • 1 medium-large cabbage
  • 2 quarts chopped bell pepper green & 1 red, about 14 large
  • 4 hot banana peppers
  • 3 cayenne peppers
  • 1/2 cup salt
  • 8 cups apple cider vinegar 5% acidity
  • 4 cups sugar
  • 1 tablespoon ground mustard
  • 3 tablespoons mustard seed
  • 1 tablespoon turmeric
  • 2 tablespoons allspice

Instructions

  1. Finely chop all the vegetables in batches in a food processor fitted with a knife blade.
  2. Mix chopped vegetables together in a very large non-reactive container. Sprinkle 1/2 cup salt over and let set at least 4 to 5 hours or overnight.
  3. Drain the vegetables and squeeze out as much liquid as possible.
  4. In large boiler, mix apple cider vinegar and sugar.
  5. Combine the ground mustard, mustard seed, celery seed, turmeric, and allspice in a spice bag. Add the spice bag to the liquids.
  6. Bring to boil then reduce heat and simmer 5 minutes.
  7. Add the drained vegetables and bring back to a boil. Reduce heat and simmer 20 minutes.
  8. Pack the chow chow mix while it's hot into sterililzed pint canning jars. Use caution while working with the hot mix and jars. Leave about a 1/4 to 1/2 inch head space in each jar. Wipe the mouth of the canning jar clean and seal the jar with canning lid and rings. Lids should properly seal and make a popping sound while cooling. The seals are good if they stay depressed in the middle.

Recipe Notes

A recipe for chow chow relish. Chow Chow is made with green tomatoes, cabbage, onion, peppers, and spices including turmeric, mustard, and allspice.

Chow Chow is a classic southern relish made with green tomatoes, onions, cabbage, and peppers. Make it and use it as a topping for seafood, beans, hot dogs, and more.

Ready to preserve your harvest? Check out these recipes by talented Sunday Supper bloggers:

Cool Condiments:

  • Chow Chow Relish from Magnolia Days
  • Homemade Hot Dog Relish from Juanita’s Cocina

Fabulous Fruits:

  • Apricot Ginger Jam from Happy Baking Days
  • Banana Jam from Killer Bunnies, Inc
  • Blueberry Cheesecake Ice Cream from Gotta Get Baked
  • Blueberry Lemon Basil Jam from Daily Dish Recipes
  • Candied Watermelon Rind from What Smells So Good?
  • Fig and Strawberry Jam from Jane’s Adventures in Dinner
  • Mixed Berry Rhubarb Jam from Hezzi-D’s Books and Cooks
  • Mulberry Jam from Curious Cuisiniere
  • Quick Peacharine Chutney from Shockingly Delicious
  • Pineapple Upside Down Cake Freezer Jam from Cookin’ Mimi
  • Strawberry Butter from The Urban Mrs

Other Outstanding Recipes:

  • Fireweed Jelly from The Foodie Army Wife
  • Flavoured Butters from Small Wallet, Big Appetite
  • Gravlax from That Skinny Chick Can Bake

Vivacious Vegetables:

  • Corn Cob Jelly from Blueberries and Blessings
  • Deep South Dilly Beans from Eat, Move, Shine
  • Fermented (Sour) Pickles from Growing Up Gabel
  • Fire Roasted Salsa from Peanut Butter and Peppers
  • Hot and Spicy Giardiniera from The Messy Baker
  • Hot Italian Giardiniera from Healthy. Delicious.
  • Jalapeños en Escabeche (Pickled Jalapeños) from La Cocina de Leslie
  • Oi Kimchi (Korean Cucumber Kimchi) from Kimchi MOM
  • Refrigerator Dill Pickles from Country Girl in the Village
  • Spicy Sweet Tomato Chutney from Food Lust People Love
  • Traditional Escabeche (Pickle) from Basic N Delicious

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement

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Filed Under: Sauces Tagged With: chow, recipe, relish

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Comments

  1. Stacy says

    July 14, 2013 at 3:55 am

    My grandmother and her sisters made chow chow every year and shared the bounty with all of us. Like with their homemade pepper sauces, there was a gentle rivalry about whose chow chow was best. I always preferred my own grandmother’s. Not too sweet, just the right amount of pickle and spice. I have the recipe but have yet to tackle it. Thanks for sharing yours, Renee, and for the reminder that I need to do this. And soon.

    Reply
    • Renee says

      July 14, 2013 at 8:11 am

      I really don’t think there are two chow chow recipes that are the same and each one can vary from year to year depending on what is in the garden. I like ones with a little heat, probably because I’m used to my parent’s one with the peppers.

      Reply
  2. Hezzi-D says

    July 14, 2013 at 7:06 am

    This sounds great! I’m not a huge fan of regular relish but I like how yours has cabbage and peppers and lots of spices. Delicious!

    Reply
    • Renee says

      July 14, 2013 at 8:12 am

      Thanks Heather!

      Reply
  3. Helene D'souza says

    July 14, 2013 at 8:47 am

    Interesting recipe, the first time I hear of such a relish. I love the addition of tuermic and allspice makes it all the more exciting Renee. =)
    Usualy I make jams or I pickle to preserve produce or we dry too. My parents would make condiments and lots of pickles.

    Reply
    • Renee says

      July 14, 2013 at 2:04 pm

      I can believe you have not heard of chow chow. It’s a southern thing here in the US. I do want to start preserving and canning more. Glad to see you are making jams and pickling.

      Reply
  4. Jennifer @ Peanut Butter and Peppers says

    July 14, 2013 at 9:11 am

    Wow, I never heard of this recipe before it sounds amazing. I love all of the flavors in it. I can’t wait to give it a try!

    Reply
    • Renee says

      July 14, 2013 at 2:04 pm

      Thanks Jennifer

      Reply
  5. Pam @ Blueberries And Blessings says

    July 14, 2013 at 9:38 am

    I made chow chow the first year I started canning and loved it! Yours looks amazing

    Reply
    • Renee says

      July 14, 2013 at 2:05 pm

      Thanks Pam. I sure would love to try yours. So many different variations to chow chow.

      Reply
  6. Jen @JuanitasCocina says

    July 14, 2013 at 10:01 am

    Linda loves chow-chow! I can’t wait to make this!

    Reply
    • Renee says

      July 14, 2013 at 2:05 pm

      Oh good! I hope Linda enjoys it when you make it for her.

      Reply
  7. Shannon @VillageGirlBlog says

    July 14, 2013 at 10:18 am

    I happily discovered chow chow in Arkansas when visiting family. I never, had a recipe. Thank you for sharing yours with us!

    Reply
    • Renee says

      July 14, 2013 at 2:06 pm

      Glad to hear chow chow is found in Arkansas. I doubt it can be found in lots of areas in the US.

      Reply
  8. Lori @ Foxes Love Lemons says

    July 14, 2013 at 12:32 pm

    I’ve never tried chow chow relish, but spread on cornbread? I can just taste it now, and it’s amazing. Wow!

    Reply
    • Renee says

      July 14, 2013 at 2:07 pm

      Oh yes, on cornbread or mixed into beans like pintos or black-eyed peas.

      Reply
  9. Paula @ Vintage Kitchen Notes says

    July 14, 2013 at 12:43 pm

    Besides the preserve itself, I love that your mom is your `guest post´ today! Never heard of chow chow, but I love the ingredients, all of them!

    Reply
    • Renee says

      July 14, 2013 at 2:08 pm

      Thanks Paula! I was so glad mom gave the me recipe to share (plus a few jars too).

      Reply
  10. Nicole @ Daily Dish Recipes says

    July 14, 2013 at 1:12 pm

    Oh Renee, this looks so delicious, my mouth is watering at all the possibilities for this and where I could use it. Your mom is a brilliant woman and this recipe looks fabulous! 🙂

    Reply
    • Renee says

      July 14, 2013 at 2:09 pm

      Thanks Nicole! It really is amazing on all types of foods.

      Reply
  11. Sarah Reid, RHNC (@jo_jo_ba) says

    July 14, 2013 at 1:16 pm

    I’m a relish FIEND, I can’t wait to try this!

    Reply
    • Renee says

      July 14, 2013 at 2:10 pm

      You will love it Sarah!

      Reply
  12. Amy Kim (@kimchi_mom) says

    July 14, 2013 at 1:47 pm

    I’ve never heard of chow chow relish, but I love the sound of it!

    My mom would can various pickles, jams and jellies every summer for years, but I have yet to try my hand at canning. The process looks a bit intimidating and I just fear that I may end up at the ER! I know, I really need to just get over it….

    Reply
    • Renee says

      July 14, 2013 at 2:11 pm

      My parents canned pickles, tomatoes, green beans, pepper sauce, and more. You do have to be careful dealing with the hot jars and hot relish.

      Reply
  13. Diana @EatMoveShine says

    July 14, 2013 at 2:10 pm

    What a great recipe, Renee! I love that you are preserving your Mom’s recipe, too. I’ve seen chow chow in the stores, and had no idea how many wonderful ingredients are in it! Just lovely.

    Reply
    • Renee says

      July 14, 2013 at 2:14 pm

      You should buy one from the store just to get an idea of how it can taste. However, each recipe is so different depending on the veggies and spices used.

      Reply
  14. Jennie @themessybakerblog says

    July 14, 2013 at 2:14 pm

    This may sound crazy, but I think I would scoop this right from the jar and into my mouth. It looks delicious.

    Reply
    • Renee says

      July 14, 2013 at 2:17 pm

      It doesn’t sound crazy at all Jennie. I can see that happening if you love relish.

      Reply
  15. Carla says

    July 14, 2013 at 4:30 pm

    We ended up buying a jar of chow chow when we were vacationing in Tennessee. Now I know what it is exactly haha The only canning I’ve done is with jam.

    Reply
    • Renee says

      July 15, 2013 at 11:39 am

      Oh how great you got some chow chow in Tennessee! Now you know how wonderful it is.

      Reply
  16. Camille says

    July 14, 2013 at 5:01 pm

    I love all the relishes in this week’s theme! I’ve never heard of chow chow relish, but it sounds delicious.

    Reply
    • Renee says

      July 15, 2013 at 11:40 am

      I love all the relishes too. I hope you get to try chow chow one day.

      Reply
  17. Shannon R says

    July 14, 2013 at 5:25 pm

    My grandmother used to make chow chow all the time, I completely forgot about it. Thanks for the trip! It looks fantastic!

    Reply
    • Renee says

      July 15, 2013 at 11:41 am

      Glad I could bring back memories of your grandmother and her chow chow. It’s amazing how food ties us to family and friends.

      Reply
  18. Nancy @ gottagetbaked says

    July 14, 2013 at 5:38 pm

    I’ve never heard of this, Renee, but reading through the list of ingredients, my mouth was watering. I can just imagine who delicious it would taste on top of a hot dog or hamburger. I’ve never canned either – maybe you and I can start together, although I’m sure I’ll need way more help than you will! I’d probably just be an annoying hindrance, dragging you down 😉

    Reply
    • Renee says

      July 15, 2013 at 11:42 am

      You would not be an annoying hindrance. It would be a blast to do some canning and learning all about it with you.

      Reply
  19. Sarah | Curious Cuisiniere says

    July 15, 2013 at 6:45 am

    I’ve heard of chow chow, but never know what it was until now. This is what I should have done with the green tomatoes last year! Looks like I’ll have to get some more this year!

    Reply
    • Renee says

      July 15, 2013 at 11:43 am

      Yes! It’s the best for using green tomatoes.

      Reply
  20. Bill says

    July 15, 2013 at 3:49 pm

    I haven’t had chow chow in years. My grandmother made it every year and this post brought back so many memories! It’s great on so many things! Thanks for a great post!

    Reply
    • Renee says

      July 15, 2013 at 6:04 pm

      Thank you Bill and I’m glad I helped to bring back memories of your grandmother and her chow chow.

      Reply
  21. Family Foodie says

    July 15, 2013 at 4:06 pm

    I love everything about this… especially that it has some heat! Putting that on top of a piece of trout sounds delish!

    Reply
    • Renee says

      July 15, 2013 at 6:05 pm

      You would love it Isabel. It’s so good on seafood.

      Reply
  22. Katy says

    July 15, 2013 at 4:07 pm

    What a lovely recipe! i’ve never heard of it before, but I love the heat and spice in it! We don’t really have green tomatoes over here – would red ones do?!

    Reply
    • Renee says

      July 15, 2013 at 6:06 pm

      I’ve never heard of chow chow being made with red tomatoes. I think it may be too acidic at that point. I would stick with green tomatoes.

      Reply
  23. Laura | Small Wallet, Big Appetite says

    July 17, 2013 at 4:27 am

    You know I remember seeing this when we lived in Texas but never tried it. If I end up with as many green tomatoes as I did last year I think I need to give this a try.

    Reply
    • Renee says

      July 18, 2013 at 9:16 am

      It’s such a great relish Laura. I hope you do give it a try.

      Reply
  24. Kim | a little lunch says

    July 18, 2013 at 1:54 pm

    Every element of deliciousness is in your parents’ chow chow recipe… hot, sweet, savory… yum. Wish I hadn’t given away my canning set when we moved, but I’ll make do. (Isn’t that the hallmark of the South?!) Thanks.

    Reply
    • Renee says

      July 23, 2013 at 8:45 am

      Yes, making do with what you have is a true hallmark of the south.

      Reply

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