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
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.