Low-Carb & Paleo Spicy Chow Chow

Low-Carb & Paleo Spicy Chow Chow

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.

Preparation time

Hands-on:    15 minutes
Overall:     45 minutes

Nutritional values (per serving, ¼ cup)

Total Carbs 4 grams
Fiber 1.1 grams
Net Carbs 2.9 grams
Protein 0.6 grams
Fat 0.2 grams
of which Saturated 0 grams
Energy 21 kcal
Magnesium 12 mg (3% RDA)
Potassium 178 mg (9% EMR)

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

Ingredients (makes 2 cups, 4-8 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.
  2. In a large pot combine the spices, water, vinegar, and Swerve. Add the veggies to the pot.
  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.
  4. Transfer to jars and store in the refrigerator until ready to serve. The relish will keep up to one week.



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