Low-Carb & Paleo Spicy Chow Chow

Low-Carb & Paleo Spicy Chow ChowPin recipeFollow us 50.3k

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.


Nutritional values (per serving, ¼ cup)

2.9 grams 1.1 grams 0.6 grams 0.2 grams 0 grams 21 calories
Total Carbs4grams
Net Carbs2.9grams
of which Saturated0grams
Magnesium12mg (3% RDA)
Potassium178mg (9% EMR)

Macronutrient ratio: Calories from carbs (74%), protein (15%), fat (11%)

Ingredients (makes 2 cups, 8 servings)

  • ½ tbsp salt
  • ½ cup white vinegar (120 ml/ 4 fl oz)
  • ½ cup + 2 tbsp granulated Erythritol or Swerve (120 g/ 4.2 oz)
  • ¼ cup water (60 ml/ 2 fl oz)
  • 1 tsp yellow mustard seed
  • ¼ 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)


  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

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By Lauren Lester
Creator of WickedSpatula.com

Lauren is the food photographer, recipe developer, and author behind the healthy living website Wicked Spatula.

With a focus on mindful and sustainable living she aspires to show her audience that healthy eating doesn't have to be boring, complicated, or tasteless and that healthy living is all about getting in touch with yourself and your surroundings.

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