Best Green Tomato Chowchow Recipes

GREEN TOMATO CHOWCHOW

Green Tomato Chowchow image

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

Ingredients

3 pounds green tomatoes (about 5 medium)
2 tablespoons salt
1 medium head cabbage
1 pound onions (about 3 medium)
1 pound green and sweet red peppers (about 3 medium), seeded
1 jalapeno pepper, seeded and chopped, optional
4 cups cider vinegar
2-3/4 cups sugar
4 teaspoons mixed pickling spices

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.

GREEN TOMATO CHOWCHOW

Green Tomato Chowchow image

Here is a chunky relish of cabbage and bell pepper commonly served in the South with salty cold cuts and meats. It couldn't be simpler: simmer chopped vegetables for 15 minutes in a spiced brine - we use judicious amounts of clove, allspice, cinnamon and toasted coriander - and pack into jars. We tip the balance more toward green tomato than cabbage when green tomatoes are available because we love the tomatillo-like flavor of a green tomato - a near-apple flavor, but without the sweetness. It's a delicious substitute for any relish you would spread over a hot dog or a burger, but we take it in other directions, too. Mixed one-to-one with good mayonnaise, green tomato chowchow makes the perfect dressing for coleslaw. Sometimes we'll strain out the brine before we add the mayonnaise to make a killer tartar sauce. Or if we're feeling indulgent, we'll drain the chowchow, toss it with squid or small bay scallops and flood it with a fruity extra virgin olive oil for easy mock-ceviche.

Provided by Matt Lee And Ted Lee

Categories condiments, side dish

Time 45m

Yield 2 quarts

Number Of Ingredients 13

Ingredients

4 whole allspice berries
1 teaspoon celery seed
1 teaspoon ground cinnamon
1 teaspoon coriander seed, toasted
2 teaspoons ground turmeric
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 quart apple cider vinegar
1 cup light brown sugar
3 cups green cabbage, cut into small dice (from 1/2 pound green cabbage)
3 cups Spanish onion, cut into small dice (from 1 1/4 pounds Spanish onions)
2 cups red bell pepper, cut into small dice (from 3/4 pounds red bell peppers)
6 cups green tomatoes, cut into small dice (from 2 1/4 pounds green tomatoes)

Steps:

Pound the dry seasonings together in a mortar.
Bring vinegar, sugar, and 2/3 cup water to a boil in a large stockpot, stirring to dissolve sugar. Add spices, reduce heat to low and simmer 10 minutes. Add cabbage, onion and bell pepper, return to a simmer and cook 5 minutes. Add the green tomato, stir thoroughly to incorporate, and cook 5 minutes more.
With a slotted spoon, transfer the relish to 2 quart jars or 4 pint jars. Fill to 1/4-inch from rim with remaining brine, agitate jars, and let stand 1 minute. Top up with brine, close jars and let them cool. Store jars in refrigerator up to 2 weeks.

Nutrition Facts : @context http, Calories 44, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 186 milligrams, Sugar 7 grams, TransFat 0 grams

TOMAHAWK PORK CHOPS WITH TOMATILLO-GREEN TOMATO CHOWCHOW

Tomahawk Pork Chops with Tomatillo-Green Tomato Chowchow image

Provided by Guy Fieri

Categories main-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 24

Ingredients

2 cups apple cider vinegar
1 cup sugar
1 tablespoon celery seed
1 tablespoon dry mustard
1 tablespoon mustard seed
1 tablespoon kosher salt
1 tablespoon ground turmeric
4 bay leaves
1 pound tomatillos, husks removed, washed and cut into wedges
1 pound green tomatoes, cut into1/2-inch dice
5 cloves garlic, roughly chopped
2 jalapenos, seeded, deveined and minced
2 red bell peppers, seeded, deveined and cut into 1/4-inch dice
1 large Vidalia onion, cut into 1/4-inch dice
1/3 medium head cabbage, chopped
4 bone-in pork chops (1 pound each), Frenched by butcher
2 cups panko breadcrumbs, plus 1 cup finely ground
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
1 tablespoon granulated garlic
1 tablespoon onion powder
2 large eggs, beaten
1/3 cup half-and-half
2 cups canola oil, plus more as needed

Steps:

For the chowchow: Combine the cider vinegar, sugar, celery seed, dry mustard, mustard seed, salt, turmeric and bay leaves in a heavy-bottomed pot over medium-high heat. Bring to a boil, then immediately lower to a simmer and cook for 5 to 10 minutes to extract all the flavors of the spices. Bring the liquid back to a boil and add the tomatillos, green tomatoes, garlic, jalapenos, red peppers, onions and cabbage. Reduce the heat to a simmer and cook, stirring occasionally, until the vegetables are fully softened, 20 to 25 minutes. Remove the chowchow to a bowl and let cool. Refrigerate, covered, for up to 1 month.
For the pork chops: Set one pork chop in the center of a large cutting board. Cover the chop with a sheet of heavy plastic wrap. With a meat mallet, pound out the pork chop to an even 1/4-inch thickness, working from the middle out. Repeat with the remaining pork chops.
Combine all of the panko in a shallow dish and season with salt and pepper. In another shallow dish combine the flour with the granulated garlic, onion powder, and some salt and pepper. Whisk the eggs with the half-and-half and add to a third shallow dish; sprinkle with salt and pepper. Take a pork chop and dip the meat (not the bone) into the flour, then into the egg, and finally into the panko, making sure the chop is well-breaded. Repeat for the remaining pork chops. Let the breaded pork chops rest for 5 to 10 minutes before cooking.
Heat the canola oil in a large cast-iron skillet over medium-high heat. Add a pork chop to the hot oil and cook until golden brown on both sides, 4 minutes per side. Remove to a paper-towel-lined baking sheet to drain. Repeat with the remaining pork chops, adding more oil as needed. Set the pork chops on plate and garnish with 3/4 cup of the chowchow, spooned over the center of each chop.

SMOKED SAUSAGE WITH BBQ REMOULADE AND GREEN TOMATO CHOWCHOW RELISH

Smoked Sausage with BBQ Remoulade and Green Tomato Chowchow Relish image

Provided by Bobby Flay

Categories main-dish

Time 2h50m

Yield 6 to 8 servings

Number Of Ingredients 21

Ingredients

1 cup cider vinegar
2 tablespoons light brown sugar
2 teaspoons kosher salt
1 teaspoon celery seeds
1 teaspoon mustard seeds
3 green tomatoes, seeded and diced
1 large red bell pepper, grilled, peeled, seeded and diced
1 large yellow bell pepper, grilled, peeled, seeded and diced
1 jalapeno, grilled and diced
1 small red onion, finely diced
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
3/4 cup mayonnaise
1/4 cup whole-grain mustard
3 tablespoons prepared barbecue sauce, such as Bobby Flay Mesa Grill BBQ Sauce
3 cornichons, finely diced
2 green onions, green and pale green parts, finely diced
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 1/2 pounds smoked pork sausage links (12 to 14 links)
Thick-cut grilled bread, for serving

Steps:

For the green tomato chowchow relish: Combine the vinegar, sugar, salt, celery seeds and mustard seeds in a small saucepan, bring to a boil and cook until the sugar is dissolved. Remove and let the mixture cool completely.
Combine the tomatoes, red and yellow bell peppers, jalapenos and onions in a medium bowl. Add the cooled vinegar mixture, olive oil and black pepper and mix until combined. Cover and refrigerate for at least 1 hour and up to 24 hours before serving.
For the BBQ remoulade: Whisk together the mayonnaise, mustard, barbecue sauce, cornichons and green onions in a medium bowl. Season with salt and pepper, cover and refrigerate for at least 1 hour to allow the flavors to meld.
Heat the grill to high for direct grilling. Grill the sausages until golden brown and charred on all sides and just cooked through, about 10 minutes.
To serve, slice the sausages and arrange on a platter. Serve with bowls of the BBQ remoulade and chowchow relish, with grilled bread on the side.