Green Tomato Chow (Small-Batch)
Green tomato chow, sometimes called chow or chow chow, is one of those condiments that always seemed to be on the table when I was growing up. Alongside mustard pickles or pickled beets, it was a familiar presence at suppertime, even though I was too picky to try it. It wasn’t until adulthood that I realised how much I enjoy it.
This small-batch version comes out of my own kitchen reality. I don’t have the space or need for shelves of preserves, and one jar of chow lasts us a long time. Making a fridge batch also cuts down on the hassle of canning, yet it still feels rewarding to use the tomatoes we grew throughout the summer.
The recipe itself is very simple. Just a handful of ingredients, a bowl, a pot, and a short simmer until the liquid reduces and clings to the vegetables. I prefer chow that isn’t soupy, so I let the vinegar and sugar cook down a bit more than some other recipes. I find it keeps the spices balanced so they don’t overpower the tomatoes and onions. The result is a tangy, lightly spiced relish that connects to older Nova Scotia traditions while still being manageable in my modern kitchen.
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Ingredients For Green Tomato Chow
Ingredient Notes
- Allspice: Ground allspice adds a bit of depth without overwhelming the tomatoes and onions.
- Cinnamon: The main spice, ground cinnamon, adds a subtle, warm flavour.
- Cloves: Cloves can dominate, so make this the tiniest pinch of all the ground spices.
- Dry Mustard: Ground mustard is pretty powerful, so only a pinch is needed.
- Nutmeg: Adds a gentle, background note that rounds out the spice mix.
- Onions: Yellow or white onions both work well. Dice them evenly so they cook at the same rate as the tomatoes.
- Pickling Salt: Free of additives like iodine or anti-caking agents, so the flavour stays clean and there’s no risk of grit in the finished chow.
- Sugar (Granulated): Balances the sharpness of the vinegar and enhances the natural flavour of the tomatoes.
- Tomatoes (Green): Choose firm, unripe tomatoes that are free from blemishes and soft spots. Because tomatoes ripen from the inside out, a tomato that looks green on the outside may already be turning red inside. A little red flesh is fine, but avoid ones that are noticeably ripening, as they won’t hold their shape or flavour as well.
- White Vinegar: This neutral vinegar gives the chow its signature tang and clean flavour.
It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- Onions: Yellow onions can be used in place of white onions, or vice versa.
- Pickling Salt: You can use 2 teaspoons of kosher salt instead of pickling salt.
- Sugar (Granulated): You can substitute the granulated sugar with an equal amount of brown sugar.
- White Vinegar: Switch the 1 cup of white vinegar with 1 cup of apple cider vinegar for a softer tang.
Recipe Variations
Add any of the following to the pot along with the spices for a twist on this chow chow recipe:
- Bay Leaf: 1 leaf, whole
- Celery Seed: ½ teaspoon, whole
- Chilli Flakes: ¼ to ½ teaspoon
- Ginger: 1 tablespoon, fresh, grated
- Lemon Zest: 1 teaspoon, finely grated
- Raisins: ½ cup, seedless
- Red Bell Pepper: 1 cup, finely diced
- Thyme: 1 teaspoon, fresh, chopped
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Green Tomato Chow
STEP 1: Dice the green tomatoes and onions, then mix with pickling salt in a large bowl. Cover and rest 8 hours.
STEP 2: Drain the salted tomatoes and onions well through a sieve to remove excess liquid. No need to rinse.
STEP 3: Transfer the vegetables to a pot and add the vinegar, sugar, and spices.
STEP 4: Simmer until the mixture reduces and clings to the vegetables.
Expert Tips
1. I like to cover my bowl with a clean shower cap since it’s easy to wash and reuse.
2. When draining, press lightly with the back of a spoon, but don’t mash the vegetables or they’ll lose their texture.
3. You’ll know your chow is ready when you taste tomatoes first instead of vinegar.
Recipe Notes
- Use firm, fully green tomatoes without blemishes or signs of ripening for the best texture.
- Make sure the bowl you use for salting is glass or ceramic, as metal can react with vinegar and salt.
- Keep the heat at a gentle simmer; boiling too hard can break down the vegetables too much.
Storage For Green Tomato Chow
- Refrigerate the chow in clean jars for up to 1 month.
- If you prefer a longer shelf life, process the jars of hot chow in a boiling water bath for 10 minutes and store sealed jars in a cool, dark place for up to 1 year.
More Classic East Coast Recipes
- Salt Cod Fish Cakes (Newfoundland-Style)
- Molasses Baked Beans
- Porridge Bread
- Dulse Butter (Seaweed Butter)
Printable Recipe Card
Green Tomato Chow (Small-Batch)
Special Equipment
- Large glass or ceramic bowl
- Sieve
- Large pot
- Measuring cups and spoons or digital kitchen scale
- Sharp knife and cutting board
- Clean tea towel or plastic shower cap
- Clean jars with lids
Ingredients
- 1 ½ pounds green tomatoes
- ½ pound onions, yellow or white
- 2 teaspoons pickling salt
- 1 cup white vinegar
- ⅓ cup granulated sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- Pinch dry mustard
- Pinch ground cloves
- Pinch ground nutmeg
Instructions
- Wash and dry the tomatoes. Trim the ends of the tomatoes and onions, and peel the onions. Dice into ¼-inch (6 mm) pieces and place in a large glass or ceramic bowl.
- Sprinkle the pickling salt over the tomatoes and onions, then stir well to combine. Cover the bowl with a clean tea towel or a reusable shower cap, and let it rest at room temperature for 8 hours or overnight.
- Drain the tomatoes and onions well through a sieve, pressing gently to remove excess liquid. No need to rinse.
- Place the drained vegetables in a large pot. Add the vinegar, sugar, cinnamon, allspice, dry mustard, cloves, and nutmeg. Stir to combine, then bring to a gentle simmer over medium heat.
- Once the liquid in the pot is bubbling, continue cooking gently for 20 to 25 minutes, reducing the heat if needed, until the liquid is reduced and clings to the vegetables.
- Ladle the hot chow into clean jars. Let cool to room temperature, then cover with lids and refrigerate.
Recipe Notes
- Use firm, fully green tomatoes without blemishes or signs of ripening for the best texture.
- Make sure the bowl you use for salting is glass or ceramic, as metal can react with vinegar and salt.
- Keep the heat at a gentle simmer; boiling too hard can break down the vegetables too much.
Storage
- Refrigerate the chow in clean jars for up to 1 month.
- If you prefer a longer shelf life, process the jars of hot chow in a boiling water bath for 10 minutes and store sealed jars in a cool, dark place for up to 1 year.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
Kelly Neil is a recipe developer, food photographer, and lifelong Nova Scotian building a sense of home and identity through recipes. She lives in her hometown of Dartmouth with her partner, Chris, their daughter, Elodie, and their little dog, Skipper.
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I was brought up
With this fabulous green chow chow
Now to
Find green tomatoes.. thanks fir ageing it will bring home back again so delicious !
Always a fave at the dinner table. Thanks for the small batch recipe 🙂
Do I rinse the tomatos onion, salt after sitting or just drain.
Hi Val, just drain! I’ll update the post and recipe card to reflect this. Thanks so much for pointing it out. 🙏
Could someone tell me how many of what size jar this recipe makes, please and thank you
David, hello, I just replied to your email! It makes approximately two 500ml jars, give or take.☺️