Green Tomato Chow Chow
A Southern staple in many homes — sweet and sour green tomato chow chow relish is an all-purpose condiment traditionally served with beans, greens, hot dogs, barbecue, and cornbread.
As summer fades and cooler nights creep in, many of us find ourselves staring at tomato plants still loaded with green, unripe fruit. Instead of watching those tomatoes go to waste or scrambling to ripen them indoors, here’s a better idea: turn them into a tangy, flavorful green tomato chow chow.
Need more ideas for green tomatoes? Consider making this delicious Green Tomato Jam or coating sliced green tomatoes in cornmeal and turning them into crunchy and delicious Fried Green Tomatoes.
Recipe at a glance
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What is chow chow?
Chow chow is a type of relish, but it’s chunkier and typically includes a broader mix of vegetables — often green tomatoes, cabbage, and peppers. It’s a classic Southern condiment with both sweet and tangy notes. It’s seasoned with spices like mustard seed, celery seed, and turmeric, giving it that signature tang and color.
Every region — and family — has their own twist. Some go sweet, others spicy. This one? It’s the perfect balance with a hint of heat and just enough sugar to mellow out the tart green tomatoes.
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Ingredients
This small-batch recipe for Green Tomato Chow Chow Relish, made with just a few simple ingredients, is packed with punchy flavor. Here’s what you’ll need:
See the recipe card for full information on ingredients and quantities.
- Green Tomatoes – The star of the recipe. They provide a firm texture, tart flavor, and are the base for the relish. Unlike ripe tomatoes, green tomatoes hold up well during cooking and pickling.
- Cabbage – Adds bulk, crunch, and a slightly sweet earthiness. It balances the acidity of the tomatoes and vinegar.
- Onions – Bring depth and a savory bite that enhances the overall flavor.
- Bell Peppers (red and green) – Add color, sweetness, and a mild pepper flavor. Red peppers also contribute Vitamin A and a touch of natural sweetness.
- Pickling Salt (or Kosher Salt) – Essential for drawing out excess liquid from the vegetables and for flavor. Helps preserve the relish during canning.
- Apple Cider Vinegar – Provides the acidity needed for both flavor and safe preservation. It gives chow chow its tangy bite.
- Sugar – Balances the acidity of the vinegar and the tartness of the tomatoes, creating that classic sweet-and-sour relish flavor.
- Mustard Seeds & Celery Seeds – Classic pickling spices that add warm, slightly bitter, and aromatic notes. They give chow chow its distinctive taste.
- Turmeric – Adds a golden color and mild earthy flavor.
- Red Pepper Flakes – Introduce a subtle heat that cuts through the sweetness.
- Ground Ginger – Adds a warm, slightly spicy undertone that lifts the overall flavor profile.
Substitutions and variations
- Green Tomatoes → Use tomatillos or a mix of underripe red tomatoes if green tomatoes aren’t available.
- Apple Cider Vinegar → Swap with white vinegar (5% acidity) for a sharper, more neutral flavor.
- Pickling Salt → Use kosher salt; avoid table salt, which may make the brine cloudy.
- Sugar → Substitute with brown sugar for a deeper, molasses-like sweetness, or use honey for a lighter flavor.
- Bell Peppers → Any sweet peppers (yellow, orange, or banana peppers) will work.
- Ground Ginger → Fresh grated ginger can be used, though it will add a sharper bite.
Variations
- Spicier Chow Chow – Add chopped jalapeños, serranos, or increase the red pepper flakes.
- Sweeter Version – Increase the sugar slightly or use more red bell peppers for natural sweetness.
- Chunky Style – Chop the vegetables in larger pieces for a rustic relish.
- Smooth Relish – Use a food processor to finely mince the vegetables before cooking for a spreadable texture.
- Herbal Twist – Add fresh dill, bay leaf, or thyme to the simmering brine for extra flavor.
- No-Cook Quick Relish – Skip the long simmering and let the mixture marinate in the fridge for a fresh-tasting refrigerator chow chow.
How to make Green Tomato Chow Chow Relish
Step 1. Mix the tomatoes, cabbage, onions, and peppers in a large bowl. Sprinkle the chopped vegetables with the salt, mix it well, and cover. Let it rest in the fridge overnight — this draws out moisture and firms up the veggies.
Step 2. The next day, drain the mixture and rinse it lightly under cold water. Squeeze or press out as much liquid as possible.
Step 3. In a large pot, bring the vinegar, sugar, and spices to a boil over medium heat, stirring until the sugar dissolves.
Step 4. Add the drained vegetable mix to the brine. Reduce the heat and simmer for 45–60 minutes, stirring occasionally, until the veggies soften.
Pairing ideas
- Tuna macaroni salad or chicken salad
- Beans and homemade skillet cornbread
- Hot dogs, burgers, or brats
- Pulled pork sandwiches
- Grilled summer vegetables
- Scrambled eggs or frittatas
- Air fryer bone-in pork chops
Storage and canning instructions
You can store this chow chow in sterilized jars in the refrigerator for up to 3 months.
This delicious relish can be safely preserved for long-term storage using the water bath canning method. Leave ½ inch of headspace at the top and process pint jars in a boiling water bath for 10 minutes, adjusting for altitude. Check out my tutorial to learn more about hot water bath canning.
Altitude adjustments
1,001–3,000 ft: Add 5 minutes
3,001–6,000 ft: Add 10 minutes
6,001–8,000 ft: Add 15 minutes
8,001–10,000 ft: Add 20 minutes
Green tomato chow chow FAQ’s
Not recommended. Green tomatoes are firmer and more tart, which gives chow chow its signature texture and flavor. Red tomatoes are softer and may result in a mushy, overly sweet relish.
You can freeze chow chow, but the texture will be softer and more watery once thawed. If you try it, cool completely, pack in airtight containers with ½-inch headspace, and freeze up to 6 months. Thaw in the refrigerator before serving.
You can recan jars that don’t seal, but do it within 24 hours. Pour the contents into a pot, bring to a simmer (at least 180°F/82°C), and transfer to a new sterilized jar if needed.
Always use a new lid, wipe the rim, and process in a boiling water bath for the full time. Let cool 12–24 hours and check the seal.
Only try once—if it fails again, refrigerate and use within 2–3 weeks. Never reuse a processed lid, and when in doubt, refrigerate.
Yes — just make sure your pot is large enough and maintain the same ingredient ratios for flavor balance. You may need to simmer a bit longer to reduce the liquid.
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Small Batch Green Tomato Chow Chow
Ingredients
- 5 cups green tomatoes finely chopped
- 2 ½ cups green cabbage finely chopped
- 1 cup onions finely chopped
- 1 small green bell pepper finely chopped
- 1 small red bell pepper finely chopped
- 2 tablespoons pickling salt or kosher salt
- 1 ½ cups apple cider vinegar
- 1 cup sugar
- 1 ½ teaspoons mustard seeds
- 1 ½ teaspoons celery seeds
- ½ teaspoon turmeric
- ¼ teaspoon red pepper flakes
- ½ teaspoon ground ginger
Instructions
- Combine the chopped tomatoes, cabbage, onions, and peppers in a large bowl.
- Sprinkle the mixture with the salt, mix well, cover, and refrigerate overnight.
- Drain the mixture and rinse lightly with cool water.
- Press out any excess liquid.
- In a large pot, combine the vinegar, sugar, mustard seeds, celery seeds, turmeric, red pepper flakes, and ground ginger.
- Bring the mixture to a boil and stir constantly to dissolve the sugar.
- Add the drained vegetables to the pot.
- Simmer for 45–60 minutes until the vegetables are tender.
Video
Notes
- Salt the vegetables overnight to draw out excess liquid—this step keeps the relish crisp, not soggy.
- Use apple cider vinegar for the best flavor, but white vinegar (5% acidity) works as a substitute.
- Always use new canning lids when processing; never reuse ones that have already been sealed.
- For a spicier version, add jalapeños or increase the red pepper flakes.
- Chow chow tastes even better after sitting for a week to let the flavors develop.
- Store sealed jars in a cool, dark place for up to 1 year; refrigerate after opening.
In addition to it’s great sweet and tangy flavor, there are several reasons why you will love this recipe! It’s great for using up garden leftovers, easy to make in small batches, naturally shelf-stable with simple canning techniques, and customizable to suit your own preferences.