Chowchow with Turmeric and Coriander

Chowchow with Turmeric and Coriander

Tangy green tomato relish brightened with golden turmeric and toasted coriander seed.

Total 8 hr 30 min Makes 64 oz Calories 35/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This chowchow simmers chopped green tomatoes, cabbage, and peppers in a spiced vinegar brine until tender-crisp and tangy. Turmeric lends its earthy color while coriander adds a citrusy warmth, making it a lively topping for beans, hot dogs, or fried fish. Pack it into jars for a pantry staple that keeps for months in the refrigerator.

Ingredients

  • 6 cups green tomatoes, chopped
  • 3 cups green cabbage, finely chopped
  • 2 cups onion, chopped
  • 2 green bell peppers, chopped
  • 1 red bell pepper, chopped
  • 1/4 cup pickling salt
  • 2 cups distilled white vinegar
  • 1 cup granulated sugar
  • 1 tablespoon ground turmeric
  • 1 tablespoon coriander seeds, toasted and lightly crushed
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon ground black pepper

Method

  1. In a large bowl, combine the chopped green tomatoes, cabbage, onion, and green and red bell peppers.

  2. Sprinkle the pickling salt over the vegetables and toss to coat evenly. Cover and let stand at room temperature for 2 hours to draw out excess moisture.

  3. Drain the vegetables well in a colander, pressing gently to remove excess liquid; discard the liquid.

  4. In a 6-quart saucepan, combine the vinegar, sugar, turmeric, crushed coriander seeds, mustard seeds, red pepper flakes, and black pepper. Bring to a boil over medium-high heat, stirring to dissolve the sugar.

  5. Add the drained vegetables to the saucepan and stir to combine. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables are tender-crisp and the mixture has thickened slightly.

  6. Ladle the hot chowchow into clean pint jars, leaving 1/2 inch headspace, and seal with lids.

  7. Let the jars cool to room temperature on the counter, then refrigerate for at least 24 hours before serving to allow the flavors to develop.

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    Chowchow with Turmeric and Coriander

    This chowchow simmers chopped green tomatoes, cabbage, and peppers in a spiced vinegar brine until tender-crisp and tangy. Turmeric lends its earthy color while coriander adds a citrusy warmth, making it a lively topping for beans, hot dogs, or fried fish. Pack it into jars for a pantry staple that keeps for months in the refrigerator.

    8 hr 30 min 64 oz 35 cal

    Ingredients

    • 6 cups green tomatoes, chopped
    • 3 cups green cabbage, finely chopped
    • 2 cups onion, chopped
    • 2 green bell peppers, chopped
    • 1 red bell pepper, chopped
    • 1/4 cup pickling salt
    • 2 cups distilled white vinegar
    • 1 cup granulated sugar
    • 1 tablespoon ground turmeric
    • 1 tablespoon coriander seeds, toasted and lightly crushed
    • 1 teaspoon mustard seeds
    • 1/2 teaspoon crushed red pepper flakes
    • 1/2 teaspoon ground black pepper

    Method

    1. 1

      In a large bowl, combine the chopped green tomatoes, cabbage, onion, and green and red bell peppers.

    2. 2

      Sprinkle the pickling salt over the vegetables and toss to coat evenly. Cover and let stand at room temperature for 2 hours to draw out excess moisture.

    3. 3

      Drain the vegetables well in a colander, pressing gently to remove excess liquid; discard the liquid.

    4. 4

      In a 6-quart saucepan, combine the vinegar, sugar, turmeric, crushed coriander seeds, mustard seeds, red pepper flakes, and black pepper. Bring to a boil over medium-high heat, stirring to dissolve the sugar.

    5. 5

      Add the drained vegetables to the saucepan and stir to combine. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables are tender-crisp and the mixture has thickened slightly.

    6. 6

      Ladle the hot chowchow into clean pint jars, leaving 1/2 inch headspace, and seal with lids.

    7. 7

      Let the jars cool to room temperature on the counter, then refrigerate for at least 24 hours before serving to allow the flavors to develop.