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.


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


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