Green Tomato Chow Chow
Photography by 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
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.