Low-Carb & Paleo Spicy Chow Chow

Growing up in the South near the Appalachian Mountains I’m no stranger to the sugar laden Chow Chow that makes up each and every summer BBQ every year.

Typically eaten with grilled meats, beans, or fresh vegetables, this spicy mixture of cabbage, tomatoes, and peppers is one of my favorite condiments. I’ve switched up my grandmother’s classic recipe to be keto friendly. Usually there’s multiple cups of white sugar in this relish but we’re getting a little help from some granulated Swerve to sweeten things up without the carb overload.

If you’d like a less spicy relish you can opt out of either the habanero and/or the red chili flakes. Personally I love the spicy/sweet combo and it goes perfectly with a variety of meals.

Step-by-step

1. Chop all of your veggies and set aside.

   

2. In a large pot combine the spices, water, vinegar, and Swerve. Add the veggies to the pot.

   

3. Set the pot over medium heat and bring to a simmer. Simmer for 20-30 minutes until the veggies have broken down and the mixture is syrupy. Turn off the heat and let cool.

   

4. Transfer to jars and store in the refrigerator until ready to serve. The relish will keep up to one week.

   

Recipe

Low-Carb & Paleo Spicy Chow Chow

★★★★☆4.2 (53 ratings)

This low-carb, paleo & vegan, sweet & spicy chow chow is the perfect vegetable relish for summer BBQs!

Hands on

15m

Overall

45m

Servings

8

2.9 g

Net carbs

0.6 g

Protein

0.2 g

Fat

21

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings24 servings32 servings

US + metricMetricUS

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Ingredients makes 2 cups, 8 servings

• ¹/₂ tbsp salt
• ¹/₂ cup white vinegar (120 ml/ 4 fl oz)
• ¹/₂ cup + 2 tbsp granulated Erythritol or Swerve (120 g/ 4.2 oz)
• ¹/₄ cup water (60 ml/ 2 fl oz)
• 1 tsp yellow mustard seed
• ¹/₄ tsp ground turmeric
• 1 cup minced green cabbage (150 g/ 5.3 oz)
• 1 small green bell pepper, minced (70 g/ 2.5 oz)
• 1 small red bell pepper, minced (70 g/ 2.5 oz)
• 1 habanero pepper, minced (4 g/ 0.1 oz)
• 1 medium yellow onion, minced (100 g/ 3.5 oz)

Instructions

1. Chop all of your veggies and set aside.

2. In a large pot combine the spices, water, vinegar, and Swerve. Add the veggies to the pot.

3. Set the pot over medium heat and bring to a simmer. Simmer for 20-30 minutes until the veggies have broken down and the mixture is syrupy. Turn off the heat and let cool.

4. Transfer to jars and store in the refrigerator until ready to serve. The relish will keep up to one week.

Nutrition per serving, ¼ cup, 62 g/ 2.1 oz

Carbs 74%Protein 15%Fat 11% of calories

Net carbs

2.9 g

Total carbs

18.3 g

Fiber

1.1 g

Sugars

2.7 g

Protein

0.6 g

Fat

0.2 g

Saturated fat

0 g

Calories

21 kcal

Sodium

436 mg · 19% RDA

Magnesium

10 mg · 2.45% RDA

Potassium

138 mg · 6.9% EMR

Nutrition by ingredient

Per 1/4 cup, 62 g/ 2.1 oz	Net carbs	Protein	Fat	kcal
Salt, pink Himalayan rock salt	0 g	0 g	0 g	0
Wine vinegar	0 g	0 g	0 g	3
Erythritol (natural low-carb sweetener)	0.8 g	0 g	0 g	3
Water, still	0 g	0 g	0 g	0
Mustard seed, whole, spices	0.1 g	0.1 g	0.1 g	2
Turmeric, spices (dried, ground)	0 g	0 g	0 g	0
Cabbage, green, fresh	0.6 g	0.2 g	0 g	4
Peppers, green bell, fresh	0.3 g	0.1 g	0 g	2
Peppers, red bell, fresh	0.3 g	0.1 g	0 g	3
Peppers, Habaneros, fresh	0 g	0 g	0 g	0
Onion, brown (yellow), raw	0.8 g	0.1 g	0 g	5
Total	2.9 g	0.6 g	0.2 g	21

Serving size 1/4 cup, 62 g/ 2.1 oz

• Gluten free
• Dairy free
• Egg free
• Nut free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian
• Vegan