Nightshade Free Chow Chow Relish
Traditional chow chow relish almost always leans on tomatoes, peppers, or both — which makes it a frustrating off-limits condiment for anyone avoiding nightshades. This version swaps those ingredients entirely, building its bright, tangy character from cabbage, carrot, zucchini, and onion instead. The brine is where the magic really happens: apple cider vinegar and honey create a sweet-tart backbone, while turmeric, ginger, and Ceylon cinnamon layer in a warmth that feels surprisingly complex for such a simple process. Salting and squeezing the vegetables before they ever hit the pan is the key step — it draws out excess moisture so the finished relish gets that glossy, syrupy glaze rather than a watery pool at the bottom of the jar. After a quick simmer, everything comes together into a condiment that's tangy, a little sweet, and deeply savory all at once. It's excellent alongside grilled meats, tucked into sandwiches, or spooned over eggs, and it keeps in the fridge for up to two weeks — so one batch goes a long way.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
16 servings
- 3 cups green cabbage, finely shredded
- 1 cup carrot, finely grated
- 1 cup zucchini, finely diced
- ½ cup yellow onion, finely diced
- 1 tbsp fine sea salt
- 1 cup apple cider vinegar
- 3 tbsp honey
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp ground ceylon cinnamon
For finishing
- ½ tsp fine sea salt, or to taste
Instructions
- 1
Combine the shredded cabbage, grated carrot, diced zucchini, and diced onion in a large mixing bowl. Sprinkle with 1 tablespoon fine sea salt and toss well to coat. Let the vegetables sit for 1 hour at room temperature until they have released a significant amount of liquid and softened noticeably.
- 2
Transfer the salted vegetables to a clean kitchen towel or several layers of cheesecloth and squeeze firmly over the sink until as much liquid as possible has been expelled — the vegetables should feel dry and compact.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!