Green Tomato Chow Chow
Photography Manja Wachsmuth.
Chow Chow (or Piccalilli) is a lovely accompaniment to cold meats, sandwiches and cheese. Typically a way to use unripe tomatoes at the end of the season, I highly recommend sacrificing a few at the beginning of the season so you can enjoy this throughout the summer months.
INGREDIENTS
3 cups diced green tomatoes
1½ cups shredded white cabbage
1½ cups grated carrots
1½ cups finely diced celery
1 cup diced green capsicum
1½ cups diced onion
½ teaspoon dried chilli flakes
4½ cups water
1/3 cup sea salt
1½ cups cider or red wine or white wine vinegar
1 cup caster sugar
3 tablespoons ground turmeric
2 teaspoons celery seed
3 tablespoons yellow mustard seeds
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon freshly grated pepper
½ teaspoon ground coriander
6 x 200 gram jars, sterilized
METHOD
Combine all the vegetables, water and salt in a large non-reactive bowl. Cover and refrigerate overnight.
The next day, drain off the liquid and rinse the vegetables under cold water. Drain again. Place them in a large saucepan with all the remaining ingredients and bring to the boil.
Reduce the heat to a low and simmer for 20 minutes, stirring occasionally.
Ladle the Chow Chow into the warm sterilised jars and seal immediately.
The flavors will intensify over a few weeks. Store the jars in a cool, dark place and refrigerate after opening. Makes 6 x 200 gram jars
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