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  • Writer's pictureTerri Windover

Green Tomato Chow Chow

Every year it's the same thing. The frost is coming and I still have a bunch of green tomatoes hanging on the plants. This Green  Tomato Chow Chow is the perfect recipe to use them all up. I simply HATE wasting food, especially when I can turn it into something delicious!

There are so many versions of Chow Chow out there but this is the one I love the most.  

Makes: 6 pints


9 lbs green tomatoes

6 lbs onions, peel and slice fine

1 cup salt

4 cups water

4 cups white vinegar

2 cups water

1⁄2 cup pickling spices

2 1⁄2 lbs white sugar

2 1⁄2 lbs brown sugar

1⁄2 cup cornstarch

2 teaspoons dry mustard

1 teaspoon turmeric

1 red pepper, cut fine


Soak the tomatoes and onions in the first amount of water and the salt over night. Drain well in the morning.

Put the spice in a cloth bag, tie shut and crush with a rolling pin.

Put the vegetables in a pot with the vinegar and second amount of water, putting in the bag of spice.

Bring to a boil, then simmer for half an hour. Add the sugars and simmer another half an hour.

Stir together the cornstarch, dry mustard and tumeric.

Add a little of the simmering liquid to make a paste, then stir it into the tomato mixture. Add the chopped pepper.

Simmer for 1 to 2 hours til thick.

Spoon into sterilized, prepared jars, leaving 1/4 inch headroom. Wipe jar mouths clean.  Place lids and rings, finger tighten only. Place in canner and bring back to a boil. Boil for 10 minutes. Remove from canner and let cool completely. Check seals. 

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