Low-Carb & Paleo Spicy Chow Chow

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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.

Hands-on Overall

Nutritional values (per serving, 1/4 cup)

Net carbs2.9 grams
Protein0.6 grams
Fat0.2 grams
Calories21 kcal

Calories from carbs 74%, protein 15%, fat 11%

Total carbs4 gramsFiber1.1 gramsSugars2.7 gramsSaturated fat0 gramsSodium436 mg(19% RDA)Magnesium10 mg(2% RDA)Potassium138 mg(7% EMR)

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. Low-Carb & Paleo Spicy Chow Chow
  2. In a large pot combine the spices, water, vinegar, and Swerve. Add the veggies to the pot. Low-Carb & Paleo Spicy Chow Chow
  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. Low-Carb & Paleo Spicy Chow Chow
  4. Transfer to jars and store in the refrigerator until ready to serve. The relish will keep up to one week. Low-Carb & Paleo Spicy Chow Chow

Ingredient nutritional breakdown (per serving, 1/4 cup)

Net carbsProteinFatCalories
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Wine vinegar
0 g0 g0 g3 kcal
Erythritol (natural low-carb sweetener)
0.8 g0 g0 g3 kcal
Water, still
0 g0 g0 g0 kcal
Mustard seed, whole, spices
0.1 g0.1 g0.1 g2 kcal
Turmeric, spices (dried, ground)
0 g0 g0 g0 kcal
Cabbage, green, fresh
0.6 g0.2 g0 g4 kcal
Peppers, green bell, fresh
0.3 g0.1 g0 g2 kcal
Peppers, red bell, fresh
0.3 g0.1 g0 g3 kcal
Peppers, Habaneros, fresh
0 g0 g0 g0 kcal
Onion, brown (yellow), raw
0.8 g0.1 g0 g5 kcal
Total per serving, 1/4 cup
2.9 g0.6 g0.2 g21 kcal
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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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