This low carb Instant Pot Southern Relish has quickly become one of my favourite condiments. Spicy and sweet, if you have never heard of or tried what Southerner's call "Chow Chow", this quick and easy recipe is the perfect start.
Being from Canada, the Southern term "Chow Chow" was completely foreign to me.
We have ketchup, mustard, mayo and relish as our main condiments.
Nothing that even sounds close to "Chow Chow".
But let me tell you, I have officially fallen in love with this Southerner's version of what a northerner would call relish.
Why do I love this low carb and sugar-free Instant Pot Southern Relish recipe?
- super easy to make (I converted the recipe I found to make it in my Instant Pot)
- easy ingredients to find
- easy to modify the ingredients to suit your tastes (or whatever abundant vegetables you have growing in your garden)
- healthy, low in carbs and chock full of veggies
- the perfect blend of sweetness and spiciness
- tastes DELICIOUS on everything from salads, to hamburgers and hotdogs (I even topped my eggs with it and it was sooooo good!)
So, what exactly is Southern Chow Chow?
According to Wikipedia, the term "Chow Chow" is interchangeable with the more common term "relish".
From what I can find on the web, the term "chow chow" is more of a southern term for relish.
However, if you really start diving deep into the research, some believe that the original "chow chow" recipes actually originated in the maritime provinces in Canada.
Some believe that chow-chow found its way to the southern United States during the expulsion of the Acadian people from Nova Scotia and their settlement in Louisiana.
Recipes seem to vary A LOT depending on what vegetables the region produced. Keeping that in mind, I decided to come up with my own personal Sarasota, Florida low carb and sugar-free Instant Pot chow chow relish recipe.
What ingredients do you need to make this Instant Pot Southern Relish?
- Vinegar (white, apple cider and balsamic)
- Sweetener (I used a combination of Allulose and Lakanto Maple Syrup)
- Pickling Spice Mix
- mustard powder
- turmeric powder (mainly for adding colour)
- green cabbage
- red peppers
- tomatoes
- banana peppers
- onion
How do you make this Sugar-free healthy vegetable relish in a pressure cooker?
- Combine the kinds of vinegar, sweetener (allulose) and spices and pour it into the pressure cooker.
- Turn the pressure cooker on "Hi" saute function.
- Bring to a simmer (about 5 minutes) stirring every so often to ensure sweetener has dissolved.
- Add in all the diced veggies including the maple syrup and stir to combine.
- Allow simmering for 20 minutes.
- Once done, if veggies seem too large, use a stick blender to help break down any large pieces.
- Divide the mixture evenly between glass jars
How do I store this low carb Instant Pot Southern Relish?
You have 2 options for storing this relish.
- Store the relish in the fridge - this method should allow for it to last for at least 6 weeks
- Can the relish - this method allows for the relish to remain on a shelf at room temperature and should last for at least 6 months to a year (if not longer!)
How do I jar this Keto Southern Relish to make is shelf-stable?
- Simmer the "chow chow" until the temperature reads at least 206 degrees F.
- Carefully pour hot mixture into clean and sterilized canning jars.
- Clean the rims and use a paper towel to dry the rims.
- Seal the jars with canning lids and set aside.
- You will know jars have sealed when they make a "popping" noise or when the top of the lid can not be pressed down.
What happens if the lids don't seal?
If the canning lids do not seal, it means that the relish is not shelf-stable.
You can either store the jars in the fridge for 6 weeks or place them in the freezer (once they have COMPLETELY cooled) if you want to store the chow chow for longer than 6 weeks.
Tips, Tricks and Substitutions for this Sugar-Free Southern Chow Chow Relish recipe:
- feel free to swap out any of the vegetables for other varieties.
- feel free to use regular sugar
- if there seems to be too much liquid you can either spoon some of it out or continue to boil the vegetables until some of the moisture evaporates
- Use an immersion (stick) blender to breakdown any large pieces
- If you prefer relish on the sweeter side, add additional sweetener to your liking
- I used Allulose as my sweetener since it does not crystallize when it cools. I think erythritol-based sweeteners should work but I have not tried it. If you do and the liquid gets a slightly granular texture, simply heat it in the microwave at 30-second intervals until the sweetener dissolves again. If you want more information on sugar-free sweeteners, check out My Guide to Keto Sweeteners
- You can easily make this in a large pot on the stove if you don't have a pressure cooker (I have the Ninja Foodie and I LOVE it!)
- You can use any maple syrup, liquid sweetener instead of the Lakanto Maple syrup
- You can find Pickling Spices at your local grocery store or here on Amazon. Just make sure that you grind them down if they are still completely intact spices
If you like this Sugar-Free Instant Pot Southern Relish recipe, you may also enjoy:
- Whole30 Big Mac Special Sauce
- Healthy Garlic Cream Sauce
- Easy Vegan Caramel Sauce (Paleo, Gluten-Free, Low Carb)
- Smokey Onion Bacon BBQ Sauce (Whole30, Keto)
- Simple Vegan Tzatziki Sauce
- White BBQ Sauce (Whole30, Low Carb, Keto)
Sugar-Free Instant Pot Southern Relish - Chow-Chow
This low carb Instant Pot Southern Relish has quickly become one of my favourite condiments. Spicy and sweet, if you have never heard of or tried what Southerner's call "Chow Chow", this quick and easy recipe is the perfect start.
- Total Time: 30 minutes
- Yield: 8-10 cups 1x
Ingredients
- 3 cups white vinegar
- ½ cup apple cider vinegar
- ½ cup balsamic vinegar
- 3 cups Allulose
- ¼ cup Lakanto Maple Syrup
- 3 tbsp Pickling Spice
- 1 tsp mustard powder
- 1 tsp tumeric powder
- ½ small head diced green cabbage
- 2 red peppers, diced
- 1 cup tomatoes, diced
- 2 cups hot banana peppers, diced
- 1 onion, diced
Instructions
- Combine the vinegars, allulose and spices and pour it into the pressure cooker. Turn the pressure cooker on "Hi" saute function. Bring to a simmer (about 5 minutes) stirring every so often to ensure sweetener has dissolved.
- Add in all the diced veggies including the maple syrup and stir to combine. Allow to simmer for 20 minutes. Once done, if veggies seem too large, use a stick blender to help break down any large pieces. Check to make sure temperature is at least 206 degrees F.
- Carefully pour hot mixture into canning jars. Clean the rims and use a paper towel to dry the rims. Seal the jars with canning lids and set aside. You will know jars have sealed when they make a "popping" noise or when the top of the lid can not be pressed down.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sides
- Cuisine: Keto, Low Carb, Gluten Free
Nutrition
- Serving Size: ½ cup
- Calories: 14
- Sugar: 2.3 g
- Carbohydrates: 3.1 g
- Fiber: 1 g
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