Green Tomato Chow Chow

The following recipe is for a small batch (makes about seven 8-ounce (250 ml / 1-cup) jars – the recipe may be doubled or tripled:

Green Tomato Chow Chow

Green Tomato Chow Chow
Yield: 7 half pint (8 oz) jars


  • 3 lb (1.3 kg 1300 grams) of fresh green tomatoes
  • 1 lb 12 ounces (800 grams) onions (yellow or white, NOT red)
  • 2 cups (500 ml) of white 5% acidity Vinegar (may be called distilled, white malt)
  • 2 1/4 cups of fine white sugar (called “granulated” in Canada and USA, “castor” in UK)
  • 3 Tbsp (45 ml) sea salt (or coarse or regular table salt)
  • 2 tsp (10 ml) mixed pickling spice
  • 3 Tbsp  (45 ml) arrowroot (or corn starch)
  • 1/2 tsp (2.5 ml) turmeric
  • 2/3 tsp dried mustard
  • 1 medium Red Bell Pepper – chopped 1/4 inch dice
  • 3 to 4 -500 ml jars or 6 to 7 smaller (250 ml/8oz) jars and lids – washed, sterilised, kept hot.


  1. Wash tomatoes, remove stems, dig out circular stem end with corer or knife, cut in half.
  2. Prepare onions – remove stems, peel and cut in half.
  3. Slice tomatoes and onions thinly (if you are doubling or tripling the recipe you may want to do this step using a food processor). The food processor is definitely recommended for the onions to get the job done quickly before your eyes are overwhelmed by onion fumes!)
  4. Put onion and tomato slices into large heavy bottomed pot. Sprinkle salt over top of the sliced tomatoes and onions and mix well with wooden spoon. Mixing the salt will cause the vegetables to release excess water. (Photo 1 below)
  5. Put the lid on the pot and let it sit over night.
  6. The next day, drain the liquid from the tomatoes and onions and discard the liquid.
  7. Add the vinegar, red pepper and sugar to mixture of tomatoes and onions.
  8. Add pickling spices either directly to the mixture or, if you don’t want to pick them out later, tie spices in a small square of cheese cloth which you can fish out when mixture is cooked and ready to be bottled.  I usually just pick them out (the whole cloves and peppercorns are dark and easy to spot)
  9. Transfer pot to the stove. Bring the mixture to a boil over medium high heat. Once it reaches the boiling point, turn down to low heat and let it simmer until the onions and tomatoes are tender – about 20 minutes.
  10. While the mixture is cooking, wash and sterilise your jars and lids by placing them in boiling water.
  11. Remove half a cup of liquid from the stock pot and set aside to cool.
  12. Once the liquid has cooled, add the arrowroot and dry mustard. Stir until smooth.
  13. Add this paste to the simmering mixture. Stir.
  14. Continue to simmer the pickles until they thicken, approximately 15-20 mins. You should be stirring frequently at this stage, so this is an opportune time to pick out the whole spices (or if you used one, it is now time to remove the spice bundle).
  15. When mixture has thickened to desired consistency, carefully your jars from the boiling water.
  16. Using a funnel, fill the jar with the pickles until there is about 1/4 of an inch space left at the top of the jar.
  17. Wipe the edge of the jar to make sure there is nothing on it that would prevent the lid from sealing. Place the lid on the jar and tighten.
  18. Once the jars have cooled, label, date and store the jars in a cool place for one or two months before serving (if you can resist!). They are fine to eat right away, but the longer they rest, the more developped the flavour.

Please Note: Making preserves of any sort can be a bit of a messy process. For this recipe in particular, I highly recommended that you place newspaper or an old cloth under your cooling rack when you fill the jars, as spillage could result in the turmeric staining your countertop!


Photo 1: Leave mixture overnight.


Pumpkin Bread


  • 1 1/2 cups flour
  • 1/2 teaspoon of salt
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 cup pumpkin purée
  • 1/2 cup melted butter or oil
  • 2 eggs, beaten
  • 1/2 teaspoon nutmeg (freshly grated preferred!)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • 1/2 cup chopped walnuts or raisins


1. Preheat oven to 350°F (180°C).

2. Sift together the flour, salt, sugar, baking soda, nuts (or raisins) and spices.

3. Combine the pumpkin, melted butter (or oil) and eggs together in small bowl.

4. Add to the dry ingredients, and stir until just combined.

5. Pour into a well-buttered 9x5x3 inch loaf pan.

6. Bake in the centre of oven for 50-60 minutes until a toothpick or cake tester poked in the centre of the loaf comes out clean. Allow to cool for about 5 minutes, then turn out of the pan to cool on a rack.

Yield: Makes one loaf (recipe can be doubled if desired).

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11 responses »

  1. Pingback: Green Tomato Chow Chow « The Nettle Patch

  2. Einkorn Bread

    Came across your comment on Einkorn Bread and was wondering if you have found a recipe for the breadmaker yet. I’ve just bought some Dove’s Einkorn Flour and have in mind a good recipe which i’m gonna try. One method which i’m thinking of is to adapt a wholewheat bread recipe just replacing the Wheat flour with Einkorn and adding a teaspon of lemon juice to the water to activate the gluten helping it to rise. I believe that Einkorn does not have as much gluten in it and would need a longer rise time that is why I believe the wholewheat cycle with the added lemon juice might be best.

    My second method i’m thinking of is to make the dough by hand and baking it in the oven or on a bake only cycle. Method:

    1. Divide the flour in half. With one half add yeast, sugar, water and mix into paste. Cover bowl with clingfilm and leave in warm place for 40min or so. It should all froth up.

    2. Then add salt to rest of flour and add it to the bowl with teaspoon of lemon juice and oil.

    3. Knead into dough. Cover, keep in warm place and allow to rise.

    4. Knead the dough again then add to breadmaker pan (without paddle) cover and allow to rise a second time.

    5. Once risen choose the bake only cycle.

    If you want to finish off in oven then after step 3 you should knead the dough (after the first rise) then shape the dough into a plait and place on baking tray covered with baking paper which is brushed with oil. The you can brush the loaf with egg if you want. Place tray in warm place and allow to rise. Then bake in oven.

    Let me know what you think.

    • Hi Abe! I have had good results with the recipe on the bag of Doves Farm einkorn flour (quick loaf, baked in oven) but my experimentation for the perfect bread maker einkorn loaf continues. Even when I get it figured out though, individual results on the different brand machines will vary and likely have to be modified to work with one’s own bread maker – **sigh**

      I tried the recipe on the package in the bread maker, but the loaf turned out too dense – so I am experimenting now with tweaking the measurements – I WILL get there as I am determined – baking by hand is great but I also want a good solid recipe that I can use for my bread maker!!

      Meanwhile, I am going to take a crack at your method and will post the results! Thanks!

  3. Think I’ve found the answer!

    You’ll need a higher ratio of flour to liquid for Einkorn. I followed the recipe for wholewheat, which came with my breadmaker, substituted the wholewheat for Einkorn and made the dough by hand. Normally this would produce a perfect dough however, with Einkorn, the result was a sticky, non viable, heavy dough. Would’ve produced a brick! While kneading I continued to add flour until I got a good consistency, can’t tell you the ratio as it was trial and error but I did have to add quite a bit more flour, now the dough rising nicely. Will knead again soon then do a second rising in the bread pan and bake in breadmaker.

    Will let you know the result….

  4. The only person who would have any use for the loaf of ‘bread’ I’ve just baked is a builder.


    The recipes I first gave you work very well with wheat and spelt. I didn’t actually follow the above recipes exactly for Einkorn, thought I’d be clever and was concerned it would flop so adapted it before trying, but I will try and let you know.

  5. Now where did I go wrong? Well I made the classic mistake, when using Einkorn for the first time, of assuming the dough was too sticky and adding more flour. Einkorn dough is supposed to be sticky and infact I have tweaked the recipe, and with the advice of Jovial, and even added more water…


    Worked a treat and think I know where I went wrong the first time.

    Here’s the method I used this time…


    320g of Einkorn wholegrain flour
    180ml water plus another 1/4 cup
    2 teaspoons sugar
    1.5 tablespoons of melted coconut oil
    1 teaspoon fast action dried yeast
    1 teaspoon lemon juice
    .75 teaspoon salt


    Divided flour in two then put 160g of flour with sugar, yeast and 180 ml water into bowl. Stirred into paste, covered with clingfilm and put aside in warm place for 45 min – 1hr.

    With the remainder 160g of flour I added the salt and mixed in.

    In the breadmaker pan put the extra 1/4 cup of water (like you suggested) lemon juice and coconut oil. After 45 min – 1hr (when the flour, yeast, sugar and water paste has fermented and risen) I sprinkled the flour and salt mixture into the bread pan to cover the water. Then on top of that I poured prepared flour yeast mixture. Set the breadmaker on a long cycle (wholewheat) and chose the light crust.

    Now here is where I found out where I went wrong and how to correct it to produce the perfect Einkorn loaf. The wholewheat cycle is too long. The dough rises very well with the method I use and what happens if you allow it to rise too long is that it begins to collapse on itself and produces a much more dense flat top loaf. I realised this towards the end of the rising stage of the wholewheat and saved the day by cancelling the program and starting again on a “quick cycle” and light crust. Voila.

    Perfect loaf, with nice rounded top, good crumb, soft and tasty.

  6. P.s. the science behind the shorter rising time for Einkorn is because the gluten in Einkorn is weak, one of the reasons why it might be a healthier bread to switch to, so if left to rise too long the ‘glue'[ten] breaks and the dough collapses.

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