Green Tomato Chow Chow (Canadian Style)

Canadian Green Tomato Chow Chow is a sweet, long-cooked relish made almost entirely of green tomatoes and onions. This old-fashioned preserve is sometimes called Canadian ketchup and is perfect with meats, sandwiches, or cheese.

Every region seems to have its own version of green tomato relish—whether it’s called chow chow, piccalilli, or green tomato ketchup. But the Canadian version stands apart for its simplicity. 

Unlike the Southern Chow Chow or New England chow chow styles, which toss in everything but the kitchen sink, Canadian chow chow is mostly green tomatoes with just enough onion for balance. It’s sweet, spiced, and long-simmered into a thick, jammy condiment that’s sometimes simply called Canadian Ketchup.

This recipe came to me after trying a dozen different versions, some from friends across the border and others clipped from yellowed newspaper columns passed down through generations. 

While every family seems to have their own way of making it—some with whole spices, some with heat, some with just vinegar and sugar—I’ve found this version hits all the right notes: sweet, tangy, and richly flavored without being overly spiced or too vinegary.

It’s exactly what I want on a plate of tourtière or as a relish next to baked beans and sausages.

What is Canadian Chow Chow?

Unlike its American cousins, Canadian Green Tomato Chow Chow skips the cabbage, cauliflower, and green beans, sticking mainly to chopped green tomatoes and onions. You’ll sometimes hear it referred to as green tomato ketchup or Canadian ketchup—a nod to its sweet, jam-like consistency and classic tomato flavor. While most versions are spiced with pickling spice in a sachet, some home cooks like to add mustard or celery seed directly into the mix for added texture and bite.

Personally, I like the smooth texture of the relish without the chunky spices in there, but to each their own.  (You can also get that same flavor, with a smooth texture, by adding a bit of mustard seed and celery seed to your spice sachet.)

The flavor is warm, sweet, and gently tangy. It pairs beautifully with roasted meats, spread on sandwiches, or spooned over beans or rice. I like mine on a cheddar cheese sandwich, or even stirred into egg salad—it’s one of those condiments that quietly improves just about anything.

Types of Chow Chow (or Piccalilli)

Every region has its own take on Chow Chow, and while this Canadian version is mostly green tomatoes and onions, it’s just one branch of a big family tree. If you’re curious how this compares to others, you might want to try a Southern Chow Chow made with cabbage and peppers, or a New England Piccalilli, which adds brown sugar and a broader mix of vegetables. 

The Amish Chow Chow is even chunkier, often made with cauliflower, beans, and sweet corn in a bright vinegar brine.  And Traditional British Piccalilli is different still, as really unique mustard pickle made with mixed veggies and a thickened mustard sauce.

Ingredients for Green Tomato Chow Chow

This recipe makes a good sized batch of 6 to 7 pints with 10 pounds of green tomatoes.  You can make a small batch with 2 ½ pounds of tomatoes, yielding just a pint and a half or so if you’d like as well.  

That said, most people who make this are trying to put up their season’s excess of green tomatoes harvested before the first frost in the Autumn.  In Canada, with the short growing season, that’s usually a lot of green tomatoes!  So I’ve written it for a larger batch. 

Adjust accordingly.

• Green Tomatoes: These are the primary ingredient and base of the relish. Green (unripe) tomatoes are firm, tart, and hold their texture well during long cooking. Their acidity also contributes to the safety of the preserve.
• Onions: Onions add a sweet-savory balance to the tartness of the green tomatoes. They provide body, depth of flavor, and aromatic complexity to the finished chow chow.
• Pickling salt (for pre-soak): The salt is used to draw out excess moisture from the tomatoes and onions during an overnight soak. This step improves texture and concentrates the flavors before cooking. Pickling salt is free of anti-caking agents that could cloud the relish.
• Vinegar (white or cider, at 5% acidity): Vinegar is the primary acidifier that makes this relish safe for water bath canning. It also gives the chow chow its tangy kick. White vinegar keeps the color bright, while cider vinegar adds a slightly mellower flavor.
• Sugar: Sugar sweetens the relish and balances the acidity of the vinegar and the tartness of the green tomatoes. It also helps achieve the jam-like consistency and aids in preservation.
• Pickling spice (tied in a spice bag):  Pickling spice provides warm, complex seasoning without overpowering the main ingredients. Keeping it in a spice bag allows the flavors to infuse the relish while making it easy to remove before canning, leaving a smooth, consistent texture.

You can add other spices to taste, but the main thing here is traditional Canadian green tomato chow chow is a sweet, tangy condiment that’s made entirely from green tomatoes and onions.  Don’t add other veggies if you want to keep it traditional.

How to Make Green Tomato Chow Chow

Start by washing the green tomatoes and removing the cores. Chop them to your preferred texture—either a fine dice for a smoother relish or slightly larger chunks for something more rustic.

Peel and chop the onions to match.

Combine the chopped tomatoes and onions in a large mixing bowl and sprinkle with ¼ cup of pickling salt. Stir thoroughly so the salt reaches every surface. Transfer the salted mixture into a large colander set over a bowl or in the sink, and let it sit overnight.

This salt soak is key—it draws out excess moisture and helps the vegetables stay firm and toothsome during cooking, rather than breaking down into mush.

The next day, rinse the salted tomatoes and onions under cool running water to remove any residual salt. Drain well, pressing gently if needed to remove lingering liquid.

Set the rinsed vegetables aside while you prepare the vinegar base. In a large, heavy-bottomed pot, combine 1 quart of 5% acidity vinegar with 3 cups of sugar. Stir until the sugar dissolves.

Tie 3 tablespoons of pickling spice into a square of cheesecloth to make a spice bag, and drop it into the pot with the vinegar. Bring the mixture to a boil over high heat.

It’s going to look like a soup at this point, and that’s ok. It’ll cook down slowly and concentrate the flavor.

Once the vinegar base is boiling, stir in the drained vegetables. Return the pot to a boil, then reduce the heat to a gentle simmer. Let the mixture cook uncovered for 1½ to 2½ hours, stirring occasionally to prevent sticking.

You’ll know it’s done when the relish thickens enough to mound slightly on a spoon—it should hold its shape but still be spoonable. Early on, it will look like diced vegetables floating in syrup, but as it cooks down, it transforms into a cohesive, jammy relish.

Canning Green Tomato Chow Chow

While the chow chow simmers, prepare your canning jars and boiling water bath canner. Wash jars, lids, and rings in hot, soapy water, then rinse thoroughly. Keep jars hot until ready to fill. When the relish reaches the right consistency, remove the spice bag and discard it.

Ladle the hot mixture into warm jars, leaving ½ inch headspace. Wipe the rims with a damp cloth to ensure a good seal, apply two-piece lids, and tighten to fingertip-tight. Load the jars into a boiling water bath canner, ensuring they’re covered by at least an inch of water.

Bring to a full rolling boil and process for 15 minutes, adjusting for altitude as needed. Once the processing time is complete, turn off the heat and let the jars rest in the canner for 5 minutes before transferring them to a towel-lined countertop to cool.

Leave the jars undisturbed for 12 to 24 hours, then check the seals. Label and store any sealed jars in a cool, dark place. Refrigerate any that didn’t seal, and enjoy within a few weeks.

Yield

This recipe yields about 5 to 6 pints, or roughly 12 cups of finished chow chow. A half-batch (5 lbs tomatoes, 1½ lbs onions) will yield about 3 pints.

Serving Suggestions

Canadian Green Tomato Chow Chow is a pantry staple that shines on a cold-weather table. Try it spooned onto meat pies, as a sandwich spread, or paired with eggs and toast. It’s excellent on a charcuterie board, and it’s also traditional with baked beans, pork roasts, or sausages. I’ve even stirred a spoonful into rice with black beans and cheese for a quick, satisfying lunch.

This one’s more than just a way to use up green tomatoes—it’s a preserve you’ll find yourself reaching for long after the garden has gone to sleep.

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