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Dried-Fruit Chow Chow

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.


slideshow  More Condiment Recipes


  • Total Time:
  • Servings: 1 cup

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  • 1 cup coarsely chopped mixed dried fruit, such as cherries, golden raisins and apricots (4 ounces)
  • 1/4 cup cider vinegar
  • 1/2 cup water
  • 1 tablespoon unsalted butter
  • 1 medium onion, finely chopped
  • 1/4 cup apricot jam
  • 2 tablespoons grainy mustard
  • Salt and freshly ground pepper


How to make this recipe

  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.

Contributed By Photo © Helene Dujardin Published June 2008

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