Ingredients
- 2 cups apple cider vinegar
- 1 cup sugar
- 1 tablespoon dry mustard
- 1 tablespoon turmeric
- 1 tablespoon mustard seeds
- 1 tablespoon celery seed
- 1 teaspoon cayenne pepper
- 1 (1-inch) piece ginger, peeled, grated or chopped
- 2 pounds firm green heirloom tomatoes, cut into quarters
- 2 medium onions, diced
Directions
Combine vinegar, sugar, dry mustard, turmeric, mustard seeds, celery seed, cayenne pepper, and ginger in a large pot and bring to a boil over high heat. Reduce heat and simmer for 5 to 10 minutes to extract the flavors of the spices. Once the liquid is boiling and steaming add tomatoes and onion. Gently stir to incorporate. Reduce heat and simmer for 20 to 25 minutes. Shut off heat and allow to cool to room temperature. Place in a serving bowl and serve.
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By thejacksons3_13...
Sylacauga, 39
on August 23, 2010
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Here in the DEEP south, we eat chow chow on everything but cake.. peas, pork, burgers, you name it. I have never made this with heirloom tomates before..this was the bomb diggity.
By vickielangley_3...
Millbrook, AL
on June 23, 2010
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This was wonderful. I need to find other foods I can try this in. I just added it to my hamburgers as a relish it was so great.
By mrssickofit
Angels Camp, CA
on July 02, 2009
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This recipe makes for an outstanding condment. I made it to accompany beef kabobs and even my picky eater husband really liked it. It's soexciting in your mouth- it's like hot but then sweet and then again sour, yet always delicious.I put it on sub-sandwichs and in omlets now too. What a find!
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