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. More Condiment Recipes

Grace Parisi
June 2008

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© Helene Dujardin

Recipe Summary

total:
20 mins
Yield:
1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.