Green Tomato Chow-chow

SAVEUR - - Contents -

MAKES 2 CUPS Ac­tive: 30 min. To­tal: 7 hr. 10 min.

Florence Jack­son, the au­thor’s grand­mother and a Nova Sco­tia na­tive, made use of shoul­der-sea­son pro­duce to pre­pare this tangy rel­ish. It is of­ten served with meat and fish dishes, where it adds a bright note of sweet­ness. While chow-chow can be used im­me­di­ately, its fla­vor im­proves with time. Con­sider mak­ing a large batch and putting it up in prop­erly ster­il­ized canning jars to last through the win­ter months.

1¼ lb. green (un­ripened) toma­toes, cored and finely diced (3 cups) ⅔ lb. yel­low onion, finely diced (1 cup) ¼ cup finely diced green or red bell pep­per 1 Tbsp. kosher salt ¼ tsp. brown mus­tard seed ¼ tsp. co­rian­der seeds 3 all­spice berries 3 black pep­per­corns 1 bay leaf 1 whole clove ½ small cin­na­mon stick Pinch ground car­damom Pinch pow­dered ginger ⅔ cup white vine­gar 2 Tbsp. light brown su­gar 3 Tbsp. su­gar

1 In a large bowl, com­bine the toma­toes, onions, diced pep­per, and salt. Cover the bowl with a plate and let stand at room tem­per­a­ture for at least 6 hours, and up to overnight.

2 Set a fine mesh strainer over the sink and drain the tomato mix­ture, gen­tly press­ing to ex­tract as much liq­uid as pos­si­ble. Dis­card the liq­uid.

3 In a small bowl, com­bine the mus­tard seeds, co­rian­der, all­spice berries, black pep­per­corns, bay leaf, clove, cin­na­mon stick, car­damom, and ginger. Transfer the mix­ture to a sa­chet made from a dou­ble layer of cheese­cloth, and tie to seal.

4 Transfer the tomato mix­ture to a medium saucepan. Add the vine­gar, sug­ars, and the spice sa­chet, and bring to a boil over medium heat. Lower the heat to main­tain a gen­tle sim­mer, then cook, stir­ring oc­ca­sion­ally, un­til the chow-chow has re­duced to a fra­grant, dry rel­ish, 40–50 min­utes. Chill, then serve im­me­di­ately, or re­frig­er­ate in a cov­ered jar for up to one month.

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