Chow Chow

This recipe is in collaboration with Tia Dinanath & Chef Moms just in time for the Christmas season!

Let's cook it
Difficulty Easy
Portions: 10
Total 57 min

Ingredients

  • 1 large Red Bell Pepper (diced)
  • 1 large Green Bell Peppers (diced)
  • 1 large Yellow Bell Pepper (diced)
  • 1/2 Cup Cho-Cho/Christophene/Chayote (diced)
  • 2 Smalls Carrots (diced)
  • 1 Small Onion (diced)
  • 6 Tablespoons Pimento/ Seasoning Peppers (diced)
  • 2 1/4 Cups Water
  • 2 1/2 Cups Vinegar
  • 6 Teaspoons Brown Sugar
  • 2 Tablespoons Cornstarch (dissolved into 3 tablespoons water)
  • 2 Tablespoons Mustard
  • 1 1/2 Teaspoon Turmeric Powder
  • 1 Teaspoon Ginger (grated)
  • 1/2 Unit Hot Pepper
  • 4 Tablespoons MAGGI® Pepper Sauce Spicy with Chadon Beni (1/4 cup)
  • 2 Cubes MAGGI® Onion and Garlic Cubes

Instructions

  • 1.  In a bowl add bell peppers, caraile, carrots, onions and pimentos and cover with just enough water to cover. Allow to soak overnight.
  • 2.  Heat a heavy bottomed pot, add ¼ cup water, vinegar, brown sugar, corn starch, mustard turmeric powder and ginger and stir for 10 minutes until thickened.
  • 3.  Drain vegetables and add to this mixture along with hot pepper, Pepper Sauce and Onion & Garlic Cubes into the pot.
  • 4.  Cook until vegetables are transparent.
  • 5.  Cool and store in jars, serve with ham!

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