Preparation Time: 40 minutes
Resting Time (salting vegetables): 6–8 hours or overnight
Cooking Time: 45 minutes
Cooling & Jarring Time: 30–45 minutes
Total Time: Approximately 8–10 hours (including resting)
Intensity Levels
- Difficulty Level: Medium
- Spice Intensity: Medium (adjustable to mild or hot)
- Preservation Skill Level: Beginner to Intermediate
- Effort Intensity: Moderate (mostly chopping and simmering)
Ingredients
Vegetables
- 2 cups cabbage (finely shredded)
- 1 cup carrots (finely chopped or grated)
- 1 cup cauliflower (small florets, chopped fine)
- 1 cup green beans (finely sliced)
- 1 cup onions (thinly sliced)
- 1 red bell pepper (optional, finely chopped)
- 2 tablespoons salt (for pre-curing vegetables)
Pickling Syrup
- 2 cups white vinegar
- 1.5 cups sugar (adjust for sweetness preference)
- 1 cup water
Spices
- 1 tablespoon mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili flakes (adjust to taste)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds (lightly crushed)
- 1/2 teaspoon black pepper powder
- 2–3 dried red chilies (optional for heat)
Thickening Agent
- 2 tablespoons corn flour (optional, for slightly thicker consistency)
Equipment Needed
- Large mixing bowl
- Heavy-bottom cooking pot
- Wooden spoon
- Fine strainer or muslin cloth
- Sterilized glass jars with lids
- Knife and chopping board
Step-by-Step Instructions
Step 1: Preparing the Vegetables
Wash all vegetables thoroughly under running water. Chop them finely and evenly so they cook and pickle uniformly. Consistency in size is important for proper texture.
Place all chopped vegetables in a large bowl. Sprinkle 2 tablespoons of salt over them and mix well. Cover and leave them to rest for 6–8 hours or overnight. This process draws out excess water and helps preserve the crunchiness.
After resting, squeeze out excess liquid using your hands or a clean cloth. Set aside.
Step 2: Preparing the Pickling Syrup
In a heavy-bottom pot, add vinegar, water, and sugar. Heat on medium intensity and stir until the sugar fully dissolves.
Add mustard seeds, cumin seeds, coriander seeds, turmeric powder, black pepper, red chili flakes, and dried chilies. Stir gently and bring the mixture to a light boil.
The aroma will become strong and fragrant as the spices release their oils.
Step 3: Cooking the Relish
Reduce heat to medium-low intensity. Add the drained vegetables into the syrup mixture.
Stir continuously to ensure even coating. Cook for about 25–30 minutes, allowing vegetables to soften slightly while still retaining crunch.
If you prefer a thicker relish, dissolve corn flour in a small amount of water and add it during the last 5–7 minutes of cooking. Stir well to avoid lumps.
Step 4: Final Adjustment
Taste the mixture and adjust sweetness or sourness:
- Add more sugar for sweetness
- Add more vinegar for tanginess
- Add chili flakes for heat
Simmer for another 5 minutes until the flavors are fully blended.
Step 5: Cooling and Bottling
Turn off the heat and allow the mixture to cool for 30–45 minutes. Do not bottle while extremely hot.
Transfer the relish into sterilized glass jars. Press down lightly to remove air gaps. Seal tightly.
Store in a cool, dry place. Once opened, refrigerate.
Flavor Profile
Chow Chow Relish offers a layered taste experience:
- First taste: Sweet and tangy vinegar burst
- Middle notes: Warm spices like mustard and cumin
- Aftertaste: Mild heat with crunchy vegetable texture
The longer it sits (after 3–5 days), the deeper and more balanced the flavor becomes.
Serving Suggestions
- As a side with rice and curry dishes
- Spread in sandwiches or wraps
- Served with grilled chicken or kebabs
- As a topping for burgers or hot dogs
- Mixed into salads for a tangy kick
Storage Instructions
- Unopened jars: Last up to 6 months in a cool place
- Refrigerated after opening: Lasts 3–4 weeks
- Always use a clean dry spoon to avoid contamination
Nutrition Information (Per 2 Tablespoon Serving)
- Calories: 45–60 kcal
- Carbohydrates: 12 g
- Sugar: 10 g
- Fat: 0.5 g
- Protein: 0.8 g
- Fiber: 1.5 g