spicy chow chow
MAKES 4 x 10fl oz (300ml) jars
PREP TIME 20 mins, COOK TIME 10 mins
For the slaw:
5 green tomatoes, finely chopped
1 green bell pepper, seeded and finely chopped
1 red bell pepper, seeded and finely chopped
1 red onion, finely chopped
3 garlic cloves, crushed
1⁄2 head of green cabbage, shredded
1 tbsp sea salt
For the pickle:
2 1⁄2 cups white vinegar
1 cup light brown sugar
1 tbsp mustard seeds
1 tsp celery seeds
1 tsp chili flakes
3 tbsp sea salt
1 To make the slaw, combine the vegetables with the sea salt in a large bowl and mix well. Cover and chill in the fridge overnight.
2 Drain the vegetables and transfer them to a medium saucepan. Add the vinegar, sugar, mustard seeds, celery seeds, chili flakes, and the sea salt. Simmer the vegetable mixture over medium heat for 15 minutes.
3 Divide the mixture between 4 clean, sterilized jars. (To sterilize the jars) The relish will keep for up to 2 weeks in the fridge.
|spicy chow chow|