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.