Green Tomato Relish: Recipe and Serving Suggestions
Written by MasterClass
Last updated: Sep 29, 2024 • 4 min read
Capture the last burst of summer in a tangy-sweet green tomato relish. This easy condiment adds a bright pop of color and acidity to sandwiches and more.
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What Is Green Tomato Relish?
Green tomato relish is a condiment made from finely diced unripe green tomatoes, vinegar, and sugar. Like green tomato chutney or tomatillo-based salsa verde, green tomato relish—also known as chow-chow—often features hot peppers, onions, and spices. It has a tangy flavor and satisfying crunch that complements many dishes.
4 Ways to Serve Green Tomato Relish
If you’re a relish fan, there’s no shortage of ways to use it. Here are a few of the most common:
- 1. As a garnish: Use green tomato relish as a topping for everything that could use a little sweetness and acidity, from corn cakes to steak. Chow-chow, for example, traditionally appears with fish cakes, mashed potatoes, or biscuits.
- 2. In sauces: Mix green tomato relish into mayonnaise, sour cream, or plain yogurt for a tangy dipping sauce.
- 3. On a cheese plate: This tangy condiment is the perfect foil for rich, savory cheeses or cured meats. Add a dollop of green tomato relish to your next cheese platter or charcuterie board.
- 4. On sandwiches: Swap sweet pickle relish for green tomato relish on sandwiches, hot dogs, or hamburgers. It makes a great addition to grilled cheese sandwiches.
5 Tips for Making Green Tomato Relish
Here’s what to keep in mind when building your perfect relish:
- 1. Use unripe green tomatoes. Like fried green tomatoes, green tomato relish is a traditional way to use up the very last of the summer season’s crop. Some farmers’ markets may offer green tomatoes, but you won’t find them in grocery stores. (Note that unripe green tomatoes are distinct from green-colored heirloom tomato varieties, like Green Zebras.)
- 2. For even texture, process ingredients separately. To achieve an even dice throughout the relish, process the tomatoes, onions, and peppers in separate batches. Then, mix everything together. (Here’s how to chop an onion perfectly.)
- 3. Use canning salt. You can make relish with canning salt, also known as pickling salt. Canning salt does not contain anticaking agents or other additives, resulting in a clear brine instead of a cloudy one. Any cloudiness won’t be as noticeable in a relish as a standard pickling recipe, though, so consider it optional.
- 4. Make it sweet, tangy, or a combination of both. To change the profile of the relish, adjust the amount of sugar. (For a hot relish, use less sugar.) Use light brown sugar instead of white sugar for a more distinctive, earthy sweetness.
- 5. Can in a water bath for more extended storage. Depending on how many green tomatoes you have, you may want to seal larger batches of relish in glass pint jars for gifting or storing in a larder. Learn how to use a canner in a water bath with this step-by-step guide to canning for beginners.
Easy Green Tomato Relish Recipe
makes
4–5 pintsprep time
15 mintotal time
1 hr 45 mincook time
1 hr 30 minIngredients
Note: The total time does not include 1 hour of inactive time.
- 1
In the bowl of a food processor, process the green tomatoes into a fine dice.
- 2
Transfer the diced green tomatoes to a large bowl. Working with one ingredient at a time, repeat with the bell peppers, hot peppers, and onions.
- 3
Using a rubber spatula, mix the vegetables together until evenly distributed.
- 4
Season the mixture with the salt, and stir with a rubber spatula to distribute.
- 5
Transfer the mixture to a large fine-mesh strainer set over a separate large bowl.
- 6
Allow the vegetables to drain completely, using the spatula to press down as needed, for at least 1 hour. Discard the liquid.
- 7
Transfer the drained vegetables to a large pot or Dutch oven.
- 8
Add the vinegar, mustard seeds, celery seeds, caraway seeds, turmeric, and brown sugar.
- 9
Bring the mixture to a boil over medium-high heat, then reduce to low heat and simmer until the relish has thickened to your preferred consistency, about 60–90 minutes.
- 10
Taste the relish, and adjust the seasoning as needed.
- 11
Bring a large stockpot of water to a boil.
- 12
Sterilize all canning jars and lids in a canner set into the boiling water. Use a pair of jar-lifter tongs to transfer them to a clean kitchen towel. Let them air-dry.
- 13
Fill the jars with relish, leaving a 1-inch headspace below the rims.
- 14
Use a chopstick to pop any air bubbles.
- 15
Seal the jars and return them to the water bath for 10 minutes.
- 16
Test the seals by pressing down on the center of the lids; if they pop up, the jar hasn’t sealed properly. Repeat the process with a new jar and lid, or store in the refrigerator for up to 1 week.
- 17
Store sealed jars in a cool, dry place for up to 2 years.
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