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
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 It
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.
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.
The chow chow can be refrigerated for 1 week.
Chicken, pork, duck, steak, sausages.
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