Chow Chow
8th May 2014

Chow Chow

By Kate Photography by Kate
 

Calling all green tomatoes! Roll up roll up for opportunity of a lifetime!  Don’t be left to go by the wayside as your vine bows and browns instead be part of the ultimate condiment; a star on sandwiches, magic on meats and an absolute champ with cheese.  Chow Chow – but you better do it now now!

Chow Chow is one of my favourite condiments; a rock star pantry staple. Like me I’m sure it will become your  ’go to’ flavour explosion and help you get you through the winter with its golden glow and super tangy flavour.  I keep a jar in the fridge at work and it makes such a tasty and inexpensive lunch spread on some crusty bread, topped with cheese and flashed under a hot grill.

This recipe is an adaptation of Bevan Smith’s version from his amazing (and definitely one of my absolute favourites) restaurant, Riverstone Kitchen.  The vegetables can be substituted for others such as zucchini or corn, just make sure you end up with roughly the same volume of vegetables in the end.   This recipe is incredibly easy to make – perfect if you are new to preserving and it makes lots and lots so there will be plenty to share with friends.

Ingredients

Makes 15 Jars
  • -
  • 800g onions, peeled and chopped
  • 800g cucumbers, roughly chopped
  • 600g green beans, topped and roughly chopped
  • 800g cauliflower florets, roughly chopped
  • 1kg green tomatoes, roughly chopped
  • 200g table salt
  • 1kg sugar
  • 2 Tbsp mustard seeds
  • 2 tsp black pepper, ground
  • 900ml white vinegar
  • 2 1/2 Tbsp turmeric powder
  • 2 1/2 Tbsp dry English mustard
  • 1 cup cornflour

    Method

    • -
    • 1. Place vegetables into a very large pot and cover with water.
    • 2. Sprinkle over the table salt and leave overnight.
    • 3. Strain the vegetables the following day then add the sugar, mustard seeds, black pepper and 600ml of the vinegar.
    • 4. Bring to the boil over a high heat.
    • 5. Reduce heat to a simmer and cook until vegetables are tender.
    • 6. In a small bowl, mix remaining vinegar, turmeric, dry English mustard and cornflour together ensuring there are no lumps.
    • 7. Slowly pour the cornflour mixture into the pot, continuing to simmer while stirring until the pickle starts to thicken.
    • If necessary you can add a little more cornflour, mixed with water, to the pickle if a little more thickening is required.
    • 8. Adjust seasoning to taste and bottle immediately in hot, sterilised jars (15 x 300mL or equivalent).
    • Keep in a cool dark place for up to 1 year.
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