Name: Chow-chow
Prep time: 40 min
Cook time: 70 min
Total time: 110 min
Ingredients: 1.2 kg cabbage (about 1 small cabbage), finely shredded on a mandolin; 2 tsp each ground turmeric, ground cumin and celery seed; Pinch each of ground cloves, ground cinnamon and ground allspice; 80 ml vegetable oil (1/3 cup); 2 onions, finely chopped; 2 celery stalks, finely chopped; 4 long red chillies, thinly sliced; 200 ml white vinegar; 60 gm brown sugar; Small handful of fresh curry leaves; 50 gm mustard seeds

Chow-chow

Australian Gourmet Traveller recipe for chow-chow by Alistair Wise from Sweet Envy in Hobart.

Prep

40M

Cook

1H 10M

Total

1H 50M

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“This preserve is addictive and you’ll find it doesn’t last long in the fridge,” says Wise. It pairs with any meat perfectly, from a roast chicken to a ham sandwich. It’s best made a couple of days ahead to allow the flavours to mellow and develop.” Makes about 1.5kg.

Ingredients

1.2 kg cabbage (about 1 small cabbage), finely shredded on a mandolin

2 tsp each ground turmeric, ground cumin and celery seed

Pinch each of ground cloves, ground cinnamon and ground allspice

80 ml vegetable oil (1/3 cup)

2 onions, finely chopped

2 celery stalks, finely chopped

4 long red chillies, thinly sliced

200 ml white vinegar

60 gm brown sugar

Small handful of fresh curry leaves

50 gm mustard seeds

Method

Main

1.Place cabbage in a large bowl, season lightly with salt, toss to combine and set aside.

2.Dry-roast spices, stirring, until fragrant (2-3 minutes), then set aside.

3.Heat half the oil in a frying pan over medium-high heat, add onion, celery and chilli, and sauté until tender (4-5 minutes), then add vinegar, sugar, spices and cabbage. Reduce heat to low and simmer until cabbage is tender and liquid has almost completely evaporated (50 minutes to 1 hour).

4.Heat remaining oil in a small frying pan over medium-high heat, add curry leaves and mustard seeds and fry until seeds pop (30 seconds). Add to cabbage mixture, season to taste, then transfer to sterile jars, seal and cool to room temperature. Chow-chow will keep refrigerated for up to a month.

Alistair Wise

Styling by Emma Knowles

Ingredients

Method

Main

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