Green Tomato Ketchup Quebec Style Chow Chow

Capture the vibrant flavors of Quebec with this Green Tomato Ketchup, also known as Chow Chow, a tangy and aromatic relish that’s as versatile as it is delicious. This classic recipe combines the tartness of green tomatoes with the subtle sweetness of onions and bell peppers, elevated by a medley of warm spices like turmeric, cinnamon, and cloves. Balanced with vinegar and sugar, and thickened with cornstarch for the perfect consistency, this condiment is ideal for adding a zesty kick to burgers, sandwiches, or charcuterie boards. The slow simmering process melds the flavors beautifully, while the traditional canning method ensures a long shelf life, making it a perfect homemade gift or pantry staple. Whether you're preserving summer's bounty or exploring Quebec-inspired recipes, this green tomato relish offers an authentic taste of comfort and tradition.

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 10

Ingredients

• 2 lbs Green tomatoes
• 1 lb Onions
• 2 medium Green bell peppers
• 1 medium Red bell pepper
• 2 tbsp Coarse salt
• 3 cups White vinegar
• 2.5 cups Granulated sugar
• 1 tbsp Dry mustard powder
• 1 tsp Ground turmeric
• 1 tsp Celery seeds
• 0.5 tsp Ground cinnamon
• 0.5 tsp Ground cloves
• 2 tbsp Cornstarch
• 2 tbsp Water

Directions

Step 1

Wash the green tomatoes, onions, green bell peppers, and red bell pepper. Core and chop them into small, uniform pieces.

Step 2

In a large mixing bowl, combine the chopped tomatoes, onions, and bell peppers. Sprinkle them with the coarse salt and mix thoroughly.

Step 3

Cover the bowl and let it sit at room temperature for 8-12 hours or overnight. This will help draw out excess moisture.

Step 4

After soaking, drain the vegetables thoroughly and rinse them under cold water to remove excess salt. Pat them dry with a clean kitchen towel.

Step 5

In a large, heavy-bottomed pot, combine the white vinegar, granulated sugar, mustard powder, turmeric, celery seeds, cinnamon, and ground cloves.

Step 6

Place the pot over medium heat and stir until the sugar is dissolved and the mixture comes to a simmer.

Step 7

Add the drained and dried vegetable mixture to the pot. Stir well to coat the vegetables with the spiced vinegar mixture.

Step 8

Reduce the heat to low and let the mixture simmer uncovered for 75-90 minutes, stirring occasionally to prevent sticking.

Step 9

In a small bowl, mix the cornstarch and water to form a slurry. Add the slurry to the pot during the last 15 minutes of cooking to help thicken the ketchup.

Step 10

Once the mixture has thickened and the vegetables are tender, remove the pot from the heat.

Step 11

Ladle the hot chow chow into sterilized jars, leaving 1/2 inch of headspace. Seal the jars with sterilized lids and process them in a boiling water bath for 10 minutes to preserve.

Step 12

Let the jars cool completely on a towel-lined counter. Check the seals, label, and store in a cool, dark place for up to one year.

Step 13

Refrigerate any jars after opening and consume within a month.

Nutrition Facts

Serving size	(3026.8g)

Amount per serving	% Daily Value*
Calories	2622.7

Total Fat 6.1g	0%
Saturated Fat 0.9g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 13421.2mg	0%
Total Carbohydrate 627.2g	0%
Dietary Fiber 29.0g	0%
Total Sugars 572.3g
Protein 21.3g	0%

Vitamin D 0IU	0%
Calcium 378.9mg	0%
Iron 11.5mg	0%
Potassium 4061.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 2.1%

Protein: 3.2%

Carbs: 94.7%