18 Spicy Chow Chow Recipes Delicious

Spice up your mealtime with our sizzling selection of 18 Spicy Chow Chow Recipes that promise to deliver a delicious kick to your taste buds! Whether you’re craving something quick for dinner or looking to add a fiery twist to your comfort food favorites, these dishes are sure to excite. Dive in and discover your next flavor-packed obsession—your palate will thank you!

Spicy Chow Chow Pickle

Nothing brings back memories of my grandmother’s kitchen quite like the tangy, spicy kick of homemade Spicy Chow Chow Pickle. It’s a dish that’s as much about the vibrant flavors as it is about the stories shared over the jar, waiting for the perfect moment to be opened.

Ingredients

• 4 cups of finely chopped green tomatoes, crisp and slightly tart
• 2 cups of diced cabbage, fresh and crunchy
• 1 cup of sliced bell peppers, sweet and colorful
• 1/2 cup of apple cider vinegar, with its sharp, fruity tang
• 1/4 cup of granulated sugar, for a subtle sweetness
• 2 tbsp of mustard seeds, tiny but packed with a nutty flavor
• 1 tbsp of crushed red pepper flakes, for that fiery kick
• 1 tsp of turmeric powder, adding a warm, earthy hue
• 1 tsp of salt, to enhance all the flavors

Instructions

1. In a large mixing bowl, combine the chopped green tomatoes, diced cabbage, and sliced bell peppers. Toss them gently to mix the vegetables evenly.
2. In a medium saucepan over medium heat, bring the apple cider vinegar, sugar, mustard seeds, crushed red pepper flakes, turmeric powder, and salt to a boil. Stir constantly until the sugar dissolves completely, about 2 minutes.
3. Pour the hot vinegar mixture over the mixed vegetables in the bowl. Stir well to ensure every piece is coated with the spicy, tangy liquid.
4. Transfer the mixture into clean, sterilized jars, pressing down to remove any air bubbles. Leave about 1/2 inch of headspace at the top.
5. Seal the jars tightly and let them sit at room temperature for 24 hours to allow the flavors to meld together beautifully.
6. After 24 hours, store the jars in the refrigerator. The pickle will be ready to eat in 3 days, but the flavors deepen and improve over time.

Finally, this Spicy Chow Chow Pickle is a delightful explosion of flavors and textures – crunchy, tangy, and with just the right amount of heat. Try it as a bold condiment with grilled meats or stirred into a creamy potato salad for an unexpected twist.

Sweet and Sour Chow Chow Relish

Afternoon cravings hit me hard today, and I found myself rummaging through my grandma’s old recipe box for something tangy and sweet to jazz up my lunch. That’s when I stumbled upon her legendary Sweet and Sour Chow Chow Relish recipe—a perfect blend of crunchy vegetables and a lip-smacking sauce that’s been a family favorite for generations.

Ingredients

• 2 cups finely chopped green cabbage
• 1 cup diced red bell pepper, vibrant and crisp
• 1 cup diced yellow onion, sweet and aromatic
• 1/2 cup granulated sugar, for that perfect sweetness
• 1/2 cup apple cider vinegar, with a tangy kick
• 1 tbsp mustard seeds, for a subtle earthy flavor
• 1 tsp celery seeds, adding a hint of bitterness
• 1/2 tsp turmeric powder, for a golden hue and warmth
• 1/4 tsp cayenne pepper, just a touch of heat

Instructions

1. In a large mixing bowl, combine the chopped green cabbage, diced red bell pepper, and diced yellow onion. Toss them gently to mix evenly.
2. In a medium saucepan over medium heat, whisk together the granulated sugar, apple cider vinegar, mustard seeds, celery seeds, turmeric powder, and cayenne pepper. Bring the mixture to a boil, stirring constantly to dissolve the sugar completely.
3. Once boiling, reduce the heat to low and let the mixture simmer for 5 minutes, allowing the flavors to meld together beautifully.
4. Pour the hot vinegar mixture over the chopped vegetables in the bowl. Stir well to ensure every piece is coated with the sweet and sour sauce.
5. Transfer the mixture into a clean, airtight container. Let it cool to room temperature before sealing and refrigerating for at least 4 hours, or overnight for best results. Tip: The longer it sits, the more the flavors develop.
6. Before serving, give the relish a good stir. Tip: If you prefer a smoother texture, you can pulse it a few times in a food processor. Tip: For an extra crunch, add some freshly chopped celery right before serving.

How this relish transforms a simple hot dog or sandwich into something extraordinary is nothing short of magic. The crunch of the vegetables paired with the bold, sweet, and sour sauce makes every bite a delightful experience. Try it atop grilled chicken or mixed into a potato salad for an unexpected twist.

Chow Chow Vegetable Stir Fry

Just last weekend, I found myself staring at a vibrant bunch of chow chow in my local farmer’s market, and it hit me—why not stir fry it? This humble vegetable, often overlooked, transforms into something magical with a bit of heat and the right seasonings. Here’s how I turned that chow chow into a weeknight hero.

Ingredients

• 2 cups thinly sliced chow chow, crisp and fresh
• 2 tablespoons rich extra virgin olive oil
• 1 large garlic clove, minced to release its aromatic punch
• 1 teaspoon freshly grated ginger, for a warm, spicy note
• 1/2 teaspoon crushed red pepper flakes, for a gentle heat
• 1 tablespoon soy sauce, glossy and deeply savory
• 1 teaspoon honey, for a touch of sweetness
• 1/4 cup chopped scallions, bright and slightly sharp

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add the minced garlic and grated ginger, stirring constantly for 30 seconds to infuse the oil without burning.
3. Toss in the chow chow slices, spreading them evenly in the pan. Let them cook undisturbed for 2 minutes to develop a slight char.
4. Stir in the red pepper flakes, soy sauce, and honey, coating the vegetables evenly. Cook for another 3 minutes, stirring occasionally, until the chow chow is tender but still crisp.
5. Remove from heat and sprinkle with chopped scallions for a fresh contrast.

For a finishing touch, I love serving this stir fry over a bed of fluffy jasmine rice, letting the grains soak up all the vibrant flavors. The chow chow retains a delightful crunch, while the sauce brings a perfect balance of sweet, savory, and spicy. It’s a simple dish that sings with every bite.

Chow Chow Coconut Curry

Zesty and vibrant, this Chow Chow Coconut Curry is a dish that brings a burst of flavor to any table. I remember the first time I tried it at a friend’s potluck, and I’ve been hooked ever since—its creamy texture and spicy kick are unforgettable.

Ingredients

• 2 cups of fresh chow chow, diced into 1-inch pieces
• 1 can (13.5 oz) of creamy coconut milk
• 2 tbsp of fragrant curry powder
• 1 tbsp of freshly grated ginger
• 3 cloves of garlic, minced to perfection
• 1 medium onion, thinly sliced
• 2 tbsp of rich extra virgin olive oil
• 1 tsp of coarse sea salt
• 1/2 tsp of fiery red chili flakes
• 1 cup of fresh cilantro, roughly chopped

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the sliced onion, minced garlic, and grated ginger to the skillet. Sauté until the onions are translucent and fragrant, roughly 5 minutes.
3. Sprinkle the curry powder and chili flakes over the onion mixture, stirring constantly for 1 minute to toast the spices.
4. Pour in the coconut milk, stirring to combine with the spices. Bring to a gentle simmer.
5. Add the diced chow chow to the skillet, coating it well with the curry sauce. Cover and simmer for 15 minutes, or until the chow chow is tender but still crisp.
6. Season with sea salt, then garnish with fresh cilantro before serving.

Generously spoon this curry over a bed of steaming jasmine rice for a comforting meal. The chow chow retains a slight crunch, contrasting beautifully with the velvety coconut sauce. For an extra touch, serve with a wedge of lime to brighten the rich flavors.

Chow Chow Lentil Soup

Finally, a dish that feels like a warm hug on a chilly evening—Chow Chow Lentil Soup. I stumbled upon this recipe during a visit to a friend’s farm, where the chow chow was so fresh, it practically begged to be the star of a hearty soup. Since then, it’s become my go-to for using up late-summer produce, with a twist that keeps everyone asking for seconds.

Ingredients

• 1 cup dried green lentils, rinsed and picked over
• 2 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 2 cups chow chow, chopped into bite-sized pieces
• 4 cups vegetable broth, low-sodium
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper to taste
• 1 tbsp fresh lemon juice
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Add the chopped chow chow to the pot, stirring to combine with the onions and garlic.
5. Pour in the vegetable broth and add the rinsed lentils, cumin, and smoked paprika.
6. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 25 minutes or until the lentils are tender.
7. Season the soup with salt and pepper, then stir in the fresh lemon juice and chopped cilantro.
8. Remove from heat and let it sit for 5 minutes to allow the flavors to meld.

This soup boasts a velvety texture with a smoky depth from the paprika, balanced by the bright acidity of lemon. Serve it with a dollop of Greek yogurt or a sprinkle of feta for an extra layer of flavor.

Chow Chow Chicken Stir Fry

Just last week, I found myself staring into the fridge, wondering what to whip up with the leftover veggies and chicken. That’s when the idea for this Chow Chow Chicken Stir Fry came to life—a dish that’s as vibrant and lively as my mood when I’m cooking with leftovers! It’s a testament to how a few simple ingredients can transform into something spectacular with a bit of creativity and heat.

Ingredients

– 1 lb boneless, skinless chicken breasts, sliced into thin strips
– 2 cups chow chow (Chinese cabbage), thinly sliced
– 1 red bell pepper, julienned into bright, crisp strips
– 3 cloves garlic, minced to aromatic perfection
– 2 tbsp soy sauce, rich and savory
– 1 tbsp sesame oil, with its nutty depth
– 1 tbsp honey, for a touch of sweetness
– 1/2 tsp red pepper flakes, for a gentle heat
– 2 tbsp vegetable oil, for high-heat cooking
– 1/4 cup green onions, sliced for a fresh finish

Instructions

1. Heat 2 tbsp of vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add the chicken strips, spreading them out in a single layer. Cook for 5-7 minutes, turning once, until golden brown and cooked through. Tip: Don’t overcrowd the pan to ensure each piece gets a nice sear.
3. Push the chicken to one side of the wok. Add the minced garlic and red pepper flakes to the empty space, sautéing for 30 seconds until fragrant.
4. Toss in the chow chow and red bell pepper, stirring everything together. Cook for 3-4 minutes, until the vegetables are just tender but still crisp. Tip: High heat is key here to keep the veggies vibrant and crunchy.
5. Drizzle in the soy sauce, sesame oil, and honey, stirring to coat everything evenly. Cook for another minute, allowing the flavors to meld.
6. Remove from heat and sprinkle with green onions for a burst of color and freshness. Tip: Letting the dish sit for a minute before serving helps the flavors deepen.
So there you have it—a stir fry that’s a symphony of textures, from the tender chicken to the crisp veggies, all tied together with a sauce that’s sweet, savory, and just a bit spicy. Serve it over a bed of steamed rice or noodles for a meal that’s as satisfying as it is simple to make.

Chow Chow Fish Curry

Today, I’m thrilled to share a dish that’s close to my heart, especially on a lazy Sunday afternoon when the aroma of spices fills the kitchen. This Chow Chow Fish Curry is a testament to the beauty of simple ingredients coming together to create something extraordinary. It’s a dish that reminds me of my grandmother’s kitchen, where every meal was an adventure.

Ingredients

• 1 lb fresh, firm white fish fillets, cut into chunks
• 2 tbsp fragrant coconut oil
• 1 large onion, thinly sliced for sweetness
• 3 cloves garlic, minced to release their pungent aroma
• 1 inch ginger, grated for a spicy kick
• 2 ripe tomatoes, chopped for acidity
• 1 tsp turmeric powder, for that golden hue
• 1 tbsp coriander powder, adding earthy notes
• 1 tsp cumin seeds, for a nutty flavor
• 1 cup coconut milk, creamy and rich
• Salt, to enhance all the flavors
• Fresh cilantro, chopped for a burst of color and freshness

Instructions

1. Heat the coconut oil in a deep pan over medium heat until it shimmers, about 2 minutes.
2. Add the cumin seeds and let them sizzle until they release their aroma, about 30 seconds.
3. Stir in the sliced onions and cook until they turn translucent and slightly golden, about 5 minutes.
4. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
5. Mix in the chopped tomatoes, turmeric, and coriander powder, cooking until the tomatoes break down into a paste, about 5 minutes.
6. Gently place the fish chunks into the pan, coating them well with the spice mixture.
7. Pour in the coconut milk, stirring carefully to not break the fish, and bring to a gentle simmer.
8. Season with salt, then cover and let it cook on low heat for 10 minutes, or until the fish is cooked through.
9. Garnish with fresh cilantro before serving.

Great for a cozy dinner, this curry boasts a velvety texture with layers of flavor from the spices and coconut milk. Serve it over steamed rice or with warm, crusty bread to soak up every last bit of the sauce.

Chow Chow Pork Ribs Stew

Last weekend, I stumbled upon a recipe that brought back memories of my grandmother’s kitchen—Chow Chow Pork Ribs Stew. It’s a hearty, comforting dish that combines tender pork ribs with the unique tang of chow chow, creating a flavor that’s both familiar and exciting.

Ingredients

• 2 lbs of meaty pork ribs, cut into individual pieces
• 1 cup of homemade chow chow relish, with its crisp vegetables and sweet-vinegar dressing
• 2 tablespoons of rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 cloves of garlic, minced to release their aromatic oils
• 4 cups of low-sodium chicken broth, for a flavorful base
• 1 teaspoon of smoked paprika, for a hint of warmth
• Salt and finely ground black pepper, to season

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Season the pork ribs generously with salt and pepper, then brown them in the oil, turning occasionally, for about 4 minutes per side. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove the ribs and set aside. In the same pot, sauté the onion until translucent, about 3 minutes, then add the garlic and smoked paprika, cooking for another minute until fragrant.
4. Return the ribs to the pot, add the chow chow relish and chicken broth, bringing the mixture to a boil. Tip: Scrape the bottom of the pot to incorporate all the flavorful bits.
5. Reduce the heat to low, cover, and simmer for 1.5 hours, or until the ribs are fork-tender. Tip: Check occasionally to ensure the liquid doesn’t reduce too much, adding a bit more broth if necessary.
6. Season the stew with additional salt and pepper if needed, then serve hot.

Velvety tender ribs and the chow chow’s tangy crunch make this stew a textural delight. Serve it over a bed of creamy mashed potatoes or with crusty bread to soak up every last drop of the flavorful broth.

Chow Chow Beef Noodle Soup

Waking up to the aroma of simmering spices and tender beef is my idea of a perfect morning. That’s why I’m sharing my take on Chow Chow Beef Noodle Soup, a dish that’s as comforting as it is flavorful, perfect for those chilly days or when you’re just in need of some hearty warmth.

Ingredients

• 1 lb chuck beef, cut into bite-sized pieces
• 8 cups beef broth, rich and homemade
• 2 tbsp ginger, freshly grated
• 3 cloves garlic, minced
• 1 tbsp Sichuan peppercorns, toasted and ground
• 2 tbsp soy sauce, dark and robust
• 1 tbsp chili oil, with a kick
• 1 cup chow chow, crisp and pickled
• 8 oz wheat noodles, thick and chewy
• 2 green onions, thinly sliced
• 1 tbsp sesame oil, fragrant and nutty

Instructions

1. In a large pot, brown the chuck beef pieces over medium-high heat until they develop a rich crust, about 5 minutes per side.
2. Add the beef broth, grated ginger, minced garlic, and ground Sichuan peppercorns to the pot. Bring to a boil, then reduce heat to low and simmer for 1.5 hours, or until the beef is fork-tender.
3. Stir in the soy sauce and chili oil, adjusting the heat to maintain a gentle simmer. Tip: For a deeper flavor, let the soup simmer for an additional 30 minutes.
4. While the soup simmers, cook the wheat noodles according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
5. Add the pickled chow chow to the soup and simmer for another 5 minutes to blend the flavors. Tip: The acidity of the chow chow brightens the soup beautifully.
6. Divide the cooked noodles among bowls, ladle the hot soup over them, and garnish with sliced green onions and a drizzle of sesame oil. Tip: A sprinkle of extra chili oil on top adds an extra layer of heat for those who dare.

Zesty and bold, this Chow Chow Beef Noodle Soup is a symphony of flavors, with the tender beef and chewy noodles playing the lead. Serve it with a side of steamed greens for a complete meal that’s sure to warm the soul.

Chow Chow Shrimp Fried Rice

Perfect for those nights when you’re craving something savory yet easy to whip up, this Chow Chow Shrimp Fried Rice has become my go-to dish. It’s a delightful twist on the classic fried rice, packed with flavors that remind me of my first bite at a tiny seaside shack in Florida.

Ingredients

• 1 cup of jasmine rice, cooked and cooled to room temperature
• 1/2 lb of medium shrimp, peeled and deveined
• 2 tbsp of rich extra virgin olive oil
• 1/2 cup of diced yellow onion
• 1/2 cup of chopped green bell pepper
• 2 cloves of garlic, minced
• 1/4 cup of soy sauce
• 2 farm-fresh eggs, lightly beaten
• 1/2 cup of frozen peas, thawed
• 1/2 tsp of finely ground black pepper
• 1 tbsp of sesame oil

Instructions

1. Heat 1 tbsp of extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add the shrimp and cook for 2 minutes on each side, or until they turn pink and opaque. Remove and set aside.
3. In the same skillet, add the remaining olive oil, then sauté the onion and green bell pepper for 3 minutes, or until softened.
4. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
5. Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs for 1 minute, then mix with the vegetables.
6. Add the cooked rice, soy sauce, peas, and black pepper. Stir-fry for 5 minutes, ensuring everything is well combined and heated through.
7. Return the shrimp to the skillet, drizzle with sesame oil, and toss gently to combine. Cook for an additional 2 minutes.
8. Remove from heat and let it sit for a minute before serving to allow the flavors to meld.

Every bite of this Chow Chow Shrimp Fried Rice is a burst of textures, from the tender shrimp to the crisp vegetables and fluffy rice. Serve it in a hollowed-out pineapple for a fun, tropical presentation that’s sure to impress.

Chow Chow Tofu Salad

Yesterday, I stumbled upon a recipe that’s as fun to say as it is to eat—Chow Chow Tofu Salad. It’s a vibrant, crunchy, and utterly refreshing dish that’s perfect for those days when you crave something light yet satisfying. I love how the textures play together, making each bite a delightful surprise.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 cups shredded green cabbage, crisp and fresh
• 1 cup shredded red cabbage, for a pop of color
• 1 large carrot, julienned into thin, crunchy strips
• 1/4 cup creamy peanut butter, smooth and rich
• 2 tbsp soy sauce, low-sodium and savory
• 1 tbsp rice vinegar, with a subtle tang
• 1 tbsp honey, for a touch of sweetness
• 1 tsp grated ginger, fresh and zesty
• 1 clove garlic, minced finely
• 1/2 tsp red pepper flakes, for a gentle heat
• 2 tbsp chopped cilantro, fresh and aromatic

Instructions

1. Press the tofu for 30 minutes to remove excess water, then cut into 1-inch cubes.
2. In a large bowl, combine the green and red cabbage with the julienned carrot.
3. In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, ginger, garlic, and red pepper flakes until smooth.
4. Gently toss the tofu cubes with half of the dressing, ensuring each piece is well-coated.
5. Heat a non-stick skillet over medium heat and add the tofu. Cook for 5-7 minutes, turning occasionally, until golden and slightly crispy.
6. Add the tofu to the cabbage mixture, drizzle with the remaining dressing, and toss lightly to combine.
7. Sprinkle with chopped cilantro before serving.

Zesty and vibrant, this Chow Chow Tofu Salad is a symphony of textures and flavors. The crispness of the cabbage, the creaminess of the peanut dressing, and the slight chew of the tofu make it a dish that’s as enjoyable to eat as it is to look at. Serve it in a hollowed-out cabbage for a stunning presentation that’ll wow your guests.

Chow Chow Egg Omelette

Nothing beats the comfort of a fluffy omelette to start the day, especially when it’s packed with the unique crunch and flavor of chow chow. I stumbled upon this combination during a lazy Sunday brunch experiment, and it’s been a staple in my kitchen ever since. The slight sweetness of chow chow pairs surprisingly well with the richness of eggs, creating a dish that’s both satisfying and a bit unexpected.

Ingredients

• 2 large farm-fresh eggs
• 1/2 cup finely diced chow chow
• 1 tbsp rich extra virgin olive oil
• 1/4 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. Crack the farm-fresh eggs into a bowl and whisk vigorously until fully blended and slightly frothy.
2. Heat the extra virgin olive oil in a non-stick skillet over medium heat (350°F) until shimmering but not smoking.
3. Add the finely diced chow chow to the skillet, sautéing for 2 minutes until slightly softened but still crunchy.
4. Pour the whisked eggs over the chow chow in the skillet, tilting to spread evenly. Let cook undisturbed for 1 minute.
5. Sprinkle the sea salt and finely ground black pepper evenly over the eggs as they begin to set.
6. Using a spatula, gently lift the edges of the omelette, allowing uncooked egg to flow underneath. Cook for another 2 minutes.
7. Fold the omelette in half with the spatula and cook for an additional 30 seconds to ensure the center is fully set but still moist.

Mouthwatering doesn’t even begin to describe this omelette. The chow chow adds a delightful texture contrast to the creamy eggs, making each bite a perfect balance of flavors. Serve it with a side of toasted sourdough or atop a bed of fresh arugula for an extra touch of elegance.

Chow Chow Mushroom Curry

Craving something hearty yet packed with flavors that dance on your palate? Let me introduce you to my latest kitchen adventure, a dish that combines the earthy goodness of mushrooms with the vibrant kick of curry. It’s a recipe that came to life on a lazy Sunday afternoon, when all I wanted was something comforting yet exciting to break the monotony of my usual meal prep.

Ingredients

• 2 cups of fresh, earthy cremini mushrooms, sliced
• 1 tablespoon of rich extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced to release their aromatic punch
• 1 teaspoon of freshly grated ginger, for a warm, spicy note
• 1 tablespoon of curry powder, for that signature warmth and depth
• 1 cup of creamy coconut milk, to add a silky texture
• Salt, to enhance all the flavors
• A handful of fresh cilantro, chopped, for a bright finish

Instructions

1. Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add the finely chopped onion and sauté until translucent, stirring occasionally to prevent burning, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Toss in the sliced cremini mushrooms, spreading them out in the skillet to ensure even cooking. Cook until they start to brown, about 7 minutes.
5. Sprinkle the curry powder over the mushrooms, stirring well to coat every piece evenly.
6. Pour in the coconut milk, stirring to combine all the ingredients. Bring the mixture to a gentle simmer.
7. Reduce the heat to low and let the curry simmer for 10 minutes, allowing the flavors to meld together beautifully.
8. Season with salt to taste, then remove from heat.
9. Garnish with chopped cilantro before serving.

Mushroom curry is a dish that surprises with its depth of flavor and the tender, meaty texture of the mushrooms. Serve it over a bed of fluffy jasmine rice or with warm naan bread to soak up every bit of the creamy, aromatic sauce. It’s a dish that promises to transport your taste buds to a world of rich, comforting flavors.

Chow Chow Pumpkin Soup

After a brisk walk through the farmers’ market this morning, I couldn’t resist picking up a vibrant, orange-hued pumpkin that practically begged to be turned into something warm and comforting. There’s something about the first chill of the season that makes me crave a bowl of creamy, spiced soup, and this Chow Chow Pumpkin Soup is my go-to recipe for such days.

Ingredients

• 1 medium pumpkin, peeled and cubed (about 4 cups)
• 2 tablespoons rich extra virgin olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth, low sodium
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 cup heavy cream
• Salt and finely ground black pepper to taste
• Fresh cilantro leaves for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the cubed pumpkin to the pot, followed by the vegetable broth, cumin, and smoked paprika. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes, or until the pumpkin is tender when pierced with a fork.
6. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches.
7. Stir in the heavy cream and season with salt and pepper. Heat through for another 2 minutes.
8. Ladle the soup into bowls and garnish with fresh cilantro leaves before serving.

This soup is a velvety dream with a hint of smokiness from the paprika, perfect for dunking crusty bread or topping with roasted pumpkin seeds for an extra crunch. The cream adds a luxurious finish that makes each spoonful irresistibly smooth.

Chow Chow Potato Fry

Great memories flood back every time I whip up this Chow Chow Potato Fry, a dish that’s as vibrant in flavor as it is in color. It’s my go-to when I need something quick yet satisfying, and trust me, it never disappoints.

Ingredients

• 2 cups of golden Yukon potatoes, diced into 1/2-inch cubes
• 1 cup of fresh chow chow, thinly sliced
• 2 tablespoons of rich extra virgin olive oil
• 1 teaspoon of freshly crushed garlic
• 1/2 teaspoon of finely ground black pepper
• 1/2 teaspoon of sea salt
• 1/4 teaspoon of red chili flakes

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add the freshly crushed garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
3. Toss in the diced Yukon potatoes and spread them out in a single layer. Let them cook undisturbed for 5 minutes to develop a golden crust.
4. Flip the potatoes and add the thinly sliced chow chow, stirring gently to combine. Cook for another 5 minutes.
5. Sprinkle the sea salt, finely ground black pepper, and red chili flakes over the mixture. Stir well to evenly distribute the spices.
6. Cover the skillet and reduce the heat to low. Let it simmer for 10 minutes, or until the potatoes are fork-tender.
7. Remove the lid and increase the heat to medium-high. Cook for an additional 2 minutes to crisp up the potatoes and chow chow.

Out of the skillet, this Chow Chow Potato Fry boasts a delightful contrast between the crispy edges of the potatoes and the tender, slightly sweet chow chow. Serve it alongside a dollop of cool yogurt or as a hearty topping for your morning toast to start the day with a kick.

Chow Chow Corn Fritters

How many times have you looked at that can of chow chow in your pantry and wondered what to do with it? I know I have, until I discovered the magic of turning it into these irresistible corn fritters. They’re the perfect blend of sweet, spicy, and crunchy, making them a hit at any gathering or a cozy night in.

Ingredients

• 1 cup of sweet corn kernels, freshly cut from the cob or thawed if frozen
• 1/2 cup of chow chow relish, drained slightly to remove excess liquid
• 1 cup of all-purpose flour, sifted for lightness
• 1 large farm-fresh egg, lightly beaten
• 1/2 cup of whole milk, for a rich batter
• 1 tsp of baking powder, to ensure fluffy fritters
• 1/2 tsp of sea salt, finely ground
• 1/4 tsp of freshly ground black pepper, for a slight kick
• Vegetable oil, for frying, enough to fill a skillet 1/2 inch deep

Instructions

1. In a large mixing bowl, combine the sweet corn kernels and chow chow relish, gently folding them together to distribute evenly.
2. Add the sifted all-purpose flour, beaten egg, whole milk, baking powder, sea salt, and black pepper to the bowl. Stir until just combined; avoid overmixing to keep the batter light.
3. Heat the vegetable oil in a heavy-bottomed skillet over medium heat until it reaches 350°F, checking with a candy thermometer for accuracy.
4. Using a tablespoon, carefully drop portions of the batter into the hot oil, frying in batches to avoid overcrowding. Cook for 2-3 minutes on each side or until golden brown and crispy.
5. Transfer the fritters to a paper towel-lined plate to drain any excess oil, sprinkling with a pinch of sea salt while still warm.

Kitchen tip: For an extra crispy exterior, let the batter rest for 10 minutes before frying. These fritters are best served hot, with their golden crust giving way to a moist, flavorful center. Try drizzling them with a bit of honey or serving alongside a cool, creamy dip for a delightful contrast.

Chow Chow Banana Blossom Salad

Perfect for those sweltering summer days when you’re craving something light yet bursting with flavor, I stumbled upon this Chow Chow Banana Blossom Salad during a trip to the South. It’s a delightful mix of textures and tastes that’ll transport you straight to a breezy porch with every bite.

Ingredients

• 1 cup thinly sliced banana blossom, soaked in lemon water to prevent browning
• 1/2 cup julienned chow chow (chayote), crisp and fresh
• 1/4 cup roasted peanuts, roughly chopped for a crunchy contrast
• 2 tbsp fish sauce, for that umami punch
• 1 tbsp lime juice, freshly squeezed for a zesty kick
• 1 tsp sugar, to balance the flavors
• 1/2 tsp chili flakes, for a subtle heat
• 2 tbsp fresh cilantro leaves, for a herby freshness

Instructions

1. Drain the banana blossom slices and pat them dry with a clean kitchen towel to remove excess moisture.
2. In a large mixing bowl, combine the banana blossom and chow chow, tossing gently to mix.
3. In a small bowl, whisk together the fish sauce, lime juice, sugar, and chili flakes until the sugar is completely dissolved.
4. Pour the dressing over the salad and toss to coat evenly, ensuring every piece is lightly dressed.
5. Let the salad sit for 5 minutes to allow the flavors to meld together beautifully.
6. Sprinkle the roasted peanuts and cilantro leaves over the top just before serving to maintain their crunch and color.

Out of the ordinary, this salad offers a symphony of textures from the crisp chow chow to the tender banana blossom, all tied together with a dressing that’s both tangy and sweet. Serve it alongside grilled fish or as a standalone dish for a refreshing meal that’s as visually appealing as it is delicious.

Chow Chow Mango Chutney

Kickstarting my summer with a bang, I stumbled upon this delightful Chow Chow Mango Chutney recipe during a weekend getaway to a friend’s countryside home. The combination of sweet mangoes and the unique texture of chow chow (chayote) had me hooked, and I knew I had to share this gem with you all.

Ingredients

• 2 cups ripe mangoes, peeled and diced into 1/2-inch chunks
• 1 cup chow chow (chayote), peeled and finely diced
• 1/2 cup granulated sugar
• 1/4 cup apple cider vinegar
• 1 tbsp fresh ginger, finely grated
• 1 tsp red chili flakes
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves

Instructions

1. In a medium saucepan, combine the diced mangoes, chow chow, sugar, and apple cider vinegar over medium heat. Stir gently to mix.
2. Bring the mixture to a simmer, then reduce the heat to low. Add the grated ginger, red chili flakes, cinnamon, and cloves, stirring well to incorporate.
3. Simmer the chutney uncovered for 25-30 minutes, stirring occasionally, until the mixture thickens and the mangoes soften but still hold their shape.
4. Remove from heat and let the chutney cool to room temperature. It will continue to thicken as it cools.
5. Transfer the cooled chutney to a clean jar or airtight container. Store in the refrigerator for up to 2 weeks.

Unbelievably versatile, this chutney boasts a perfect balance of sweet and spicy, with a slight crunch from the chow chow. Try it as a glaze for grilled chicken or a vibrant topping for your morning toast.

Conclusion

We hope these 18 Spicy Chow Chow recipes add some heat and excitement to your kitchen adventures! Each dish offers a unique twist on this beloved condiment, perfect for spicing up any meal. Don’t forget to try your favorites, share your thoughts in the comments, and pin this roundup on Pinterest for later. Happy cooking!