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Grandma’s Sweet & Tangy Green Tomato Chow Chow Relish

green tomato chow chow relish - featured image
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This sweet and tangy green tomato chow chow relish is a jarred piece of fall that tastes like every Sunday dinner. Made with simple ingredients and layered spices, it’s the perfect condiment for hot dogs, burgers, or cheese boards.

Ingredients

Scale
  • 4 cups finely chopped green tomatoes (about 4–5 medium)
  • 2 cups finely chopped yellow onion (about 2 medium)
  • 1 cup finely chopped green bell pepper (about 1 medium)
  • 1 cup finely chopped red bell pepper (about 1 medium)
  • 2 tablespoons kosher salt
  • 1 ½ cups apple cider vinegar
  • 1 ½ cups granulated sugar
  • ½ cup packed brown sugar
  • 1 tablespoon mustard seeds
  • 1 teaspoon celery seeds
  • 1 teaspoon turmeric
  • ½ teaspoon ground ginger
  • ¼ teaspoon red pepper flakes (optional)
  • 4–5 whole allspice berries

Instructions

  1. Finely chop the green tomatoes, onions, and bell peppers into pea-sized pieces.
  2. In a large bowl, combine the chopped vegetables with kosher salt. Toss well and let sit for 1 hour at room temperature.
  3. Transfer the salted vegetables to a colander, rinse thoroughly with cold water, and press gently to remove excess liquid.
  4. In a large non-reactive pot, combine apple cider vinegar, granulated sugar, brown sugar, mustard seeds, celery seeds, turmeric, ground ginger, red pepper flakes (if using), and whole allspice. Bring to a gentle boil over medium heat, stirring to dissolve sugars. Boil for 2-3 minutes.
  5. Add the drained vegetables to the pot and stir to coat. Bring back to a boil, then reduce heat to low and simmer uncovered for 45-50 minutes, stirring occasionally, until thickened (a spoon dragged through the bottom leaves a trail).
  6. Remove the whole allspice berries with a slotted spoon.
  7. Ladle the hot relish into sterilized jars, leaving ½ inch headspace. Wipe rims, screw on lids fingertip-tight. For canning, process in a boiling water bath for 10 minutes. Otherwise, let cool to room temperature and refrigerate.
  8. Let the relish rest for at least 24 hours before serving for best flavor.

Notes

Don’t skip the salting step—it draws out moisture for a thick relish. Bloom the mustard and celery seeds in vinegar first for deeper flavor. The relish tastes best after 24 hours of resting. For a spicier version, double the red pepper flakes and add a finely chopped jalapeño.

Nutrition

Keywords: green tomato relish, chow chow, sweet and tangy relish, homemade relish, canning recipe, grandma's recipe, fall condiment

Find it online: https://forkifyfun.com/grandmas-sweet-and-tangy-green-tomato-chow-chow-relish/