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Dried-Fruit Chow Chow
© Helene Dujardin

Dried-Fruit Chow Chow

  • SERVINGS: 1 cup

Chow chow is a mustard-based vegetable relish. In this sensational sweet-spicy variation, Grace Parisi substitutes dried apricots and cherries for the vegetables and adds apricot jam and grainy mustard.

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  1. 1 cup coarsely chopped mixed dried fruit, such as cherries, golden raisins and apricots (4 ounces)
  2. 1/4 cup cider vinegar
  3. 1/2 cup water
  4. 1 tablespoon unsalted butter
  5. 1 medium onion, finely chopped
  6. 1/4 cup apricot jam
  7. 2 tablespoons grainy mustard
  8. Salt and freshly ground pepper
  1. In a microwave-safe bowl, combine the dried fruit with the vinegar and water. Cover and microwave at high power for 1 minute, until the dried fruit is softened and plump.
  2. In a saucepan, melt the butter. Add the onion and cook over moderately high heat, stirring, until softened, 4 minutes. Add the jam; cook until melted and sizzling. Add the dried fruit and its liquid; bring to a boil. Simmer over moderately low heat, stirring, until thickened, 5 minutes. Remove from the heat and stir in the mustard. Season with salt and pepper. Serve warm or at room temperature.
Make Ahead
The chow chow can be refrigerated for 1 week.
Serve With
Chicken, pork, duck, steak, sausages.