Chow Chow Dal Recipes

SOUTHERN CHOW CHOW

Steps:

• Clean and sterilize 2 quart-size canning jars with lids.
• Add the vinegar, sugar, salt, cloves, mustard seeds, peppercorns, mustard, turmeric, red pepper flakes and bay leaf to a large saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the sugar dissolves and the flavors start to marry, about 5 minutes.
• Add the green tomatoes, green and red bell peppers, onion and cabbage and bring to a boil, lower the heat and let simmer, stirring occasionally, for 15 to 20 minutes. Remove from heat. Divide the mixture between the two jars and let cool to room temperature. Serve immediately or seal and refrigerate for up to 6 weeks.

CHOW CHOW DAL RECIPE

Steps:

• 1. Wash, peel, de-seed and chop chow chow in medium size pieces. Slice green chilies and chop tomatoes. 2. Rinse toor dal, add chopped chow chow, water, turmeric powder and pressure cook for 3 whistles. 3. In a pan or wok heat oil/ghee add cumin seeds/jeera and allow to splutter, add minced garlic, green chilies, curry leaves and sauté until golden brown.
• 4. Add tomato and cook until it gets mash.
• 5. Add red chili and coriander seeds powders, mix well, cook for a minute.
• 6. Add cooked dal along with chow chow.
• 7. Add salt, water mix well and bring it to boil, off flame and add cilantro.
• Add little ghee on top if preferred and serve warm.

CHOW CHOW I

Steps:

• In a large bowl combine tomatoes, onions, bell peppers and salt. Let stand overnight.
• Drain the tomato/pepper mixture and add the hot chile peppers, vinegar, sugar, and horseradish. Wrap the cinnamon, allspice, and cloves in cheesecloth or a porous bag, and add to tomato/pepper mixture.
• Boil for 15 minutes, or until tender.
• Pack tightly in sterilized jars and seal.

CHOWCHOW

Steps:

• Mix together the bell peppers, cabbage, onions, tomatoes, jalapeno and salt in a large bowl. Cover and refrigerate for 8 hours or overnight. Drain the liquid from the mixture.
• In a large pot over medium-high heat, toast the mustard seeds and celery seeds until they begin to pop, about 3 minutes. Add the sugar, vinegar and 1 cup water, and heat until the sugar is dissolved. Add the vegetable mixture and the crushed red pepper, mustard powder, turmeric, ginger and cinnamon, and bring to a boil. Reduce the heat and simmer, stirring occasionally, until thick, about 1 hour.
• Allow to cool. Serve over beans and cornbread or as a relish for pulled pork or hot dogs.

CHOW-CHOW (CHAYOTE) SABZI

Steps:

• 1. In a pressure cooker put dal, chow-chow (chayote), tomato, turmeric, salt and water. close lid and cook for 4-5 whistles. Let it sit for 5 minutes.
• 2.Heat a deep curved pan, pour oil, add mustard, cumin. when it starts spluttering, add curry leaves, green chilies, garlic and saute for 1 minute then add the cooked dal and vegetable.Give it one boil.
• 3. Garnish with cilantro and serve with rice or roti.