Texas Chow Chow

Ingredients

• 1onion
• 2 largegreen tomatoes
• 1/2 headNapa cabbage
• 1red bell pepper
• 1 largecarrot
• 2jalapeños
• 120 ml (1/2 cup)apple cider vinegar
• 60 ml (1/4 cup)water
• 50 g (1/4 cup)brown sugar
• 1 tspsea salt
• 1 tspmustard seed
• 1/2 tspdry mustard powder
• 1/4 tspcelery seed
• 1/4 tspturmeric

Instructions

1. 1

   Simmer the seasonings

   Put the vinegar, water and all the spices in a non-reactive pan. Bring the mixture to a simmer.

2. 2

   Chop the vegetables

   Cut all the vegetables to a similar size and add them to the pan.

3. 3

   Prepare the jalapeños

   Remove the seeds from the jalapeños, mince them and add them to the pan.

4. 4

   Shred for texture

   Use a food processor to make shredding the vegetables easier, but leave some pieces chunky for texture.

5. 5

   Cook until softened

   Simmer for 20 minutes, or until the vegetables have softened.

6. 6

   Cool the relish

   Take the pan off the heat and leave the relish to cool.

7. 7

   Refrigerate

   Transfer the cooled relish to the fridge for storage.

What is Texas chow chow?

Chow chow is a Southern-style vegetable relish, often served alongside meals as a sharp, sweet and savoury condiment. Versions vary, and this one brings together green tomatoes, cabbage, pepper, carrot and jalapeños.

The vinegar and spices give the vegetables a punchy dressing, while a brief simmer softens them without turning the mixture into a smooth sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 467 calories, 14g protein, 107g carbs, 3g fat.

The vegetables provide most of the carbohydrate and fibre, while the brown sugar adds further carbohydrate; the recipe contains very little fat and only a modest amount of protein. Pair a serving with a protein-rich main and another vegetable or grain to make a more rounded plate.

A balance of vegetables

Green tomatoes: their firm texture and tart flavour suit a relish that is cooked only briefly.

Cabbage and carrot: these add bulk and a little sweetness, while the red pepper contributes colour. Cutting the vegetables to a similar size helps them cook more evenly.

Getting the texture right

Chop or shred the vegetables into fairly even pieces, but keep some chunks rather than processing everything to a fine mash. A food processor speeds up shredding, though a knife and grater work too.

Add the jalapeños after removing their seeds, as directed. For a milder result, take care to remove the inner membranes as well.

Simmer gently

Warm the vinegar, water and seasonings until the liquid is simmering before adding the vegetables. A non-reactive pan, such as stainless steel, is a suitable choice for the acidic mixture.

Cook for 20 minutes and check the vegetables for softness. They should be tender but still have some shape; take the pan off the heat once they reach that point.

What to serve it with

Use chow chow as a spoonable relish alongside grilled or roasted meats, sausages, or beans. Its acidity also makes a lively contrast with rich, savoury dishes.

Try a small spoonful in a sandwich or on a burger, adding it just before serving so the bread does not sit in the relish for too long.

Cooling and keeping

Let the relish cool after cooking, then place it in a clean, covered container in the fridge. This recipe is for refrigerated storage, not shelf-stable canning.

Serve it chilled or let a portion sit briefly at room temperature. Use a clean spoon each time you take some from the container.

Recipe notes & tips

• Choose a non-reactive pan for the vinegar-based cooking liquid.
• Keep the vegetable pieces a similar size so they soften at a similar pace.
• Leave some pieces chunky if you want a more textured relish.
• Taste a jalapeño before adding it if you are unsure how hot it is.
• Cool the relish before sealing it in its storage container.

Variations

• Milder heat: Remove the jalapeño seeds and membranes before mincing.
• More heat: Leave some jalapeño seeds in the mixture.
• Extra tang: Use a little less brown sugar to let the vinegar stand out more.
• Coarser texture: Chop the vegetables by hand instead of shredding them finely.
• Serving idea: Spoon the relish over beans or tuck it into a sandwich.

Common mistakes to avoid

• Reactive pan: Acid can react with some metals; choose a non-reactive pan such as stainless steel.
• Uneven chopping: Large pieces may stay firm while small ones soften; cut the vegetables to similar sizes.
• Overprocessing: A very fine mixture loses texture; leave some vegetable pieces chunky.
• Cooking too long: The vegetables can lose their shape; check them at 20 minutes and stop when softened.
• Skipping the cooling: Hot relish can warm the fridge; let it cool before refrigerating.

How to store

Keep the cooled relish in a covered container in the fridge and use it within about a week. This method is for refrigeration, not for storing sealed jars at room temperature.

Frequently asked questions