Green Tomato Chow Chow

, from Issue #45. August, 2015
Photography by Manja Wachsmuth.
    Green Tomato Chow Chow

    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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