GREEN TOMATO KETCHUP - QUEBEC STYLE CHOW-CHOW
This is a traditional ketchup from quebec. It's delicious served with meats, but we especially like it with Tortiere. Sometimes fruit (apple or peaches- grated) were added, and that would be added to the saucepan before boiling.
Provided by Nat Da Brat
Categories Chutneys
Time 1h15m
Yield 12 cups
Number Of Ingredients 6
Steps:
- In a large bowl, alternate layers of tomatoes and onions, sprinkling each layer with salt.
- Let stand for at least 8 hours, better overnight.
- Rinse; drain well.
- Combine vegetables with vinegar, sugar and spice bag.
- In a large saucepan or stock pot, bring mixture to a boil, then simmer, uncovered, for about 30 to 45 minutes.
- Stir frequently until slightly thickened.
- Pour into hot, sterilized jars and seal.
Nutrition Facts : Calories 299.5, Fat 0.8, SaturatedFat 0.1, Sodium 6339.4, Carbohydrate 70.7, Fiber 5.7, Sugar 60, Protein 5.2
SWEET AND SPICY GARDEN RELISH/ CHOW-CHOW
A pickled relish is a cooked or pickled, coarsely or finely chopped vegetables (using what you have from cabbage to green tomatoes to zucchini just to have 4 quarts grated veggies before soaking) which is typically used as a condiment. I made this with a combination of home grown garden goodies. Served as a dipping sauce for breads or as a condiment to spread over the top of cornbread or top hot dogs and hamburgers, fresh grilled fish,chicken or mix with mixed with mayonnaise to make tartar sauce, and piccalilli can be mixed with mayonnaise or crème fraîche to make remoulade. Makes a great addition to a gift basket.
Provided by Rita1652
Categories Onions
Time 1h
Yield 9 1/2 pint jars
Number Of Ingredients 10
Steps:
- Grate all the vegetables equalling 4 quarts, in a food processor then place in a large container.
- Add salt, cover with water and allow to stand for 1 hour.
- While the vegetables are soaking, in a large pot, add the sugar, vinegar and pickling spice.
- Bring to a boil, reduce heat and simmer.
- Drain and rinse the vegetables well squeezing out all liquid; add to the pot and bring to a boil.
- Reduce heat; simmer 30 minutes.
- Stir frequently.
- Pour the relish into hot, sterilized pint jars.
- Wipe rims, place lids and screw bands on fingertip-tight; process 15 minutes in a boiling bath.
- Remove to a protected surface to cool, undisturbed, for 24 hours.
Nutrition Facts : Calories 335, Fat 0.6, SaturatedFat 0.2, Sodium 6314.1, Carbohydrate 80.3, Fiber 3.8, Sugar 74.2, Protein 2.8
CHOW CHOW I
A way to use all those fresh summer veggies.
Provided by SLT
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 13h
Yield 96
Number Of Ingredients 11
Steps:
- In a large bowl combine tomatoes, onions, bell peppers and salt. Let stand overnight.
- Drain the tomato/pepper mixture and add the hot chile peppers, vinegar, sugar, and horseradish. Wrap the cinnamon, allspice, and cloves in cheesecloth or a porous bag, and add to tomato/pepper mixture.
- Boil for 15 minutes, or until tender.
- Pack tightly in sterilized jars and seal.
Nutrition Facts : Calories 35.5 calories, Carbohydrate 8.5 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.9 g, Sodium 282.2 mg, Sugar 6.3 g
GREEN TOMATO CHOWCHOW
My grandmom's long-cherished chowchow has Pennsylvania Dutch roots. Her pickled relish of cabbage, onions and peppers is tart and sweet with a smidge of spice. -Sharon Tipton, Casselberry, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 10 cups.
Number Of Ingredients 9
Steps:
- Chop tomatoes. Transfer to a strainer and sprinkle with salt; let stand 10 minutes. Meanwhile, chop cabbage, onions and green and red peppers. Place in a Dutch oven. Add drained tomatoes to pan and, if desired, jalapeno., Stir in vinegar and sugar. Place pickling spices on a double thickness of cheesecloth. Gather corners to enclose spices; tie securely with string. Add to pan. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally, 1 to 1-1/2 hours. Discard spice bag. Cool to room temperature; refrigerate leftovers.
Nutrition Facts : Calories 80 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 276mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 1g protein.
CHOWCHOW
Canning and preserving have long been an essential tactic of survival, and chowchow is a condiment born of both ingenuity and necessity. Here, green tomatoes not yet ripe enough to eat are transformed into a bright pickled expression of the first days of summer. It has been said that chowchow began as a collection of remnant produce that couldn't be used in other dishes, so it became its own reclaimed relish. As you chop each vegetable, consider that origin: making the most from the least, creating abundance from scarcity. You can use four heatproof glass pint jars for this, though I prefer eight 8-ounce jars instead so I can share it around. Using pickling salt, such as Morton Canning & Pickling Salt, helps the liquid stay clear and keeps the cabbage from turning brown.
Provided by Jocelyn Jackson
Categories Cabbage Tomato Onion Bell Pepper Vinegar Mustard Garlic
Yield Makes about 2 quarts
Number Of Ingredients 12
Steps:
- Toss cabbage, green tomatoes, onion, bell peppers, and salt in a large bowl until all of the vegetables are coated in salt (this will help them release some water). Cover and chill at least 8 hours and up to 12 hours. Drain vegetables.
- Toast mustard seeds in a large pot over medium-high heat, shaking pan, until fragrant and slightly darkened in color, about 2 minutes. Add both vinegars, sugar, mustard, and turmeric. Bring to a boil, then reduce heat to medium-low and simmer 10 minutes.
- Add garlic and drained vegetables to pickling liquid and mix well. Increase heat to medium-high and bring to a boil; cook 5 minutes. Reduce heat to medium-low and simmer until flavors have melded and liquid is slightly reduced, about 15 minutes. The cabbage and green tomatoes should still have a bit of a crunch. Let cool (this will take about 1 hour).
- Using a slotted spoon, divide chowchow among sterilized glass jars of choice and spoon pickling liquid over (chowchow should be submerged and there should be about ½" space at the top of each jar. Cover and chill.
- Do ahead: Chowchow can be made 1 month ahead. Keep chilled. If you'd like to keep it longer, you can use the water bath boiling technique to make the jarred chowchow shelf stable.
More about "chowchowakagreentermaterrelish recipes"
GREEN TOMATO CHOW CHOW RELISH RECIPE | SAVEUR
From saveur.com
Author Florence Jackson
CHOW CHOW GREEN TOMATO RELISH RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.4/5 (175)Category Sauces, Condiment
AMISH CHOW CHOW RELISH | MRFOOD.COM
From mrfood.com
CLASSIC SOUTHERN GREEN TOMATO CHOW CHOW RECIPE
From thatrecipe.com
GREEN TOMATO RELISH RECIPE - THE BLACK PEPPERCORN FOOD BLOG
From theblackpeppercorn.com
GRAVES PICKLED GREEN TOMATO CHOW CHOW 750 ML - CARIBBEAN …
From caribbeanmarket.ca
TRAIL APPLIANCES FAVOURITE FAMILY RECIPE FINALIST: PATRICIA’S …
From globalnews.ca
GREEN TOMATO CHOW CHOW - THE CULINARY CHASE
From theculinarychase.com
CHOW CHOW RELISH | MAGNOLIA DAYS
From magnoliadays.com
10 BEST GREEN CABBAGE CHOW CHOW RECIPES | YUMMLY
From yummly.com
REAL VEGETARIAN CHOW MEIN | RECIPETIN EATS
From recipetineats.com
GREEN TOMATO KETCHUP - QUEBEC STYLE CHOW-CHOW RECIPE
From pinterest.com
CHOCHOLOWSKIE TERMY (CHOCHOLOW) - 2022 WHAT TO KNOW …
From tripadvisor.ca
GREEN TOMATO CHOW CHOW RECIPE | MYRECIPES
From myrecipes.com
CHOW'S GARDEN, HANOVER - RESTAURANT REVIEWS, PHOTOS & PHONE …
From tripadvisor.ca
CHOW CHOW - COMPLETE RECIPE IN THE COMMENTS - WHAT TO DO WITH …
From youtube.com
MARITIME RECIPE II: GRANDMA’S HEIRLOOM CHOW-CHOW - THE …
From themacdonaldnotebook.ca
A TRADITIONAL MARITIME PANTRY STAPLE: GREEN TOMATO CHOW
From adoptedtomato.ca
GREEN TOMATO CHOW CHOW RECIPE - THE COUNTRY CHIC COTTAGE
From thecountrychiccottage.net
CHOW CHOW RELISH RECIPE | CDKITCHEN.COM
From cdkitchen.com
TANGY SOUTHERN RELISH (COLLARD GREENS CHOW CHOW RELISH
From foodfidelity.com
MENU - HANDCRAFTED MEALS - THE CHOPPED LEAF
From choppedleaf.ca
HOME - KAWARTHA CHOICE FARMFRESH
From kawarthachoice.com
GRILLED MEATS | FOOD, RECIPES, WINE RECIPES
From pinterest.ca
NEW CHOW'S KITCHEN - MENU, HOURS & PRICES - YELLOWPAGES.CA
From yellowpages.ca
GREEN TOMATO CHOW-CHOW | GREEN TOMATO RELISH, CANNING
From pinterest.ca
GREEN TOMATO CHOW CHOW: SWEET AND SOUR RELISH
From acanadianfoodie.com
CHOWCHOW RECIPE | MYRECIPES
From myrecipes.com
HOW TO MAKE CHOW CHOW, A HEARTLAND STAPLE, WITHOUT CANNING
From wideopeneats.com
CHOW CHOW RECIPE: GREEN TOMATO RELISH TO STOCK YOUR …
From attainable-sustainable.net
CHOCHA FOODSTORE – GOCHUGARU GIRL
From gochugarugirl.com
NEW CHOWS KITCHEN - 15 REVIEWS - CHINESE - YELP
From yelp.ca
5 PLACES TO EAT CHIU CHOW-STYLE CHINESE FOOD IN THE GTA
From blogto.com
WHAT IS CHOW CHOW AND HOW DO YOU MAKE IT? | ALLRECIPES
From allrecipes.com
SUMMER VEGETABLE CHOWCHOW | CANADIAN LIVING
From canadianliving.com
HOW TO USE CHOW-CHOW RELISH (21 WAYS TO USE CHOW CHOW)
From armadillopepper.com
CHOW CHOW RELISH : TASTE OF SOUTHERN
From tasteofsouthern.com
VEGETABLE CHOW CHOW RECIPE, CHINESE RECIPES - TARLA DALAL
From tarladalal.com
CHOW FAMILY RESTAURANT - 13 PHOTOS & 14 REVIEWS - YELP
From yelp.ca
MARITIME RECIPE: 1940S GRANDMA’S PRIZED CHOW-CHOW WITH A …
From themacdonaldnotebook.ca
GREEN TOMATO CHOW CHOW – HALIGONIA.CA
From haligonia.ca
GREEN TOMATO CHOW CHOW - BONITA'S KITCHEN
From bonitaskitchen.com
NOVA SCOTIA GREEN TOMATO CHOW CHOW - JUST PLAIN COOKING
From justplaincooking.ca
You'll also love