ChowChow Mustard Recipe. Gluten-Free

Chowchow is what I call my funky-chunky mustard spread.

I just made my famous chowchow a few days ago, and I’ve been using it on everything I could think of, even hamburgers and smoked turkey. I never get tired of it. My chowchow recipe made me 6 pints. I gave a pint to each of my children and one to a dear friend who I gave the chowchow bug to, and kept the rest to myself.

The Perfect Gift! Think Purim Baskets!

Very easy to make gluten-free too, unlike store-bought condiments which in addition to not holding a candle to the homemade version, so often err on the gluten-y side. Chowchow always reminds me of my dear late father, Z’L, who loved it. Similar to Piccalilli, both of British origin. Chowchow recipes vary greatly, but the main idea is constant: tiny chunks of vegetables in a spicy mustard base. This is my own chowchow version, and I am confident even the Queen of England might be pleased with it. Chowchow is one lean condiment you can slather with much greater abandon than mayo wherever you want more zing and texture!

Chowchow is the perfect gift to yourself and others, so don’t go dividing the recipe, and make someone happy! Since chowchow keeps so well, you’ll be glad to have a nice stash. So many fun dishes you can use chowchow with: on poultry and meats, on fish, on sandwiches, you’ll use it up in no time!

Do all your cutting and slicing in the food processor, it won’t take a minute.

Frozen cocktail onions are delicious and very cute, and save you the pesky task of blanching and peeling.


  • 1 pound fresh or frozen cauliflower florets (about 3 cups)
  • 2 Granny Smith (green) apples, unpeeled, cored, and quartered
  • 6 ribs celery, peeled
  • 1 small white cabbage, quartered, center cores cut off
  • 2 cups frozen corn kernels (no need to thaw)
  • 1 pound tiny frozen cocktail onions (no need to thaw)
  • 3 tablespoons salt
  • 3⁄4 cup flour, any flour including gluten-free
  • 3/4 cup dry mustard powder
  • 2 tablespoons turmeric
  • 21⁄2 cups unfiltered apple cider vinegar
  • 3 cups natural apple cider
  • 2 cups sugar or Sucanat


In a food processor, working in small batches, finely chop the cauliflower, apples, celery and cabbage. Don’t let the mixture get too fine: Use the pulse button to control it better. Transfer the chopped mixture to a nonreactive bowl (glass or stainless steel). Add the corn, onions, and salt. Toss the mixture thoroughly and set it aside while you make the rest of the recipe. Place the flour, mustard, turmeric, and vinegar in a wide-bottom stainless steel pot, and whisk until perfectly smooth. Turn on the flame, add the apple cider and sugar, and bring to a boil, whisking. Reduce the flame to low, and cook 5 more minutes. Pour this mixture over the vegetables, and combine thoroughly. Pack into glass pint jars. Let the mixture cool a little before refrigerating. Makes about 3 quarts (6 pint jars). Chowchow will keep well a good few months

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