Ingredients:
2 Tbsp. Butter Olive Oil
1 pint cherry tomatoes
1 c. yellow onion, peeled & chopped
1 c. fresh corn kernels
2/3 c. Apple Cider Vinegar
2 Tbsp. sugar
1 Tbsp. yellow mustard (try our Gravelbourg French Gourmet Mustard)
1 tsp. salt
1 tsp. mustard seeds
1/4 tsp. celery seeds
1/4 tsp ground ginger
Heat Butter Olive Oil in a large pot or saucepan over med. heat. Once hot, add the tomatoes and stir to combine, then saute' for 2 - 3 minutes or until the tomatoes begin to burst.
Add the onion and corn to the pot and stir. Continue cooking for 2 minutes more.
Add the vinegar, sugar, mustard, salt, mustard seeds, celery seeds and ground ginger to the pot and stir to combine. Bring to a simmer and simmer for 10 - 15 minutes or until the vegetables are tender. Remove from the heat and set aside to cool, about 15 minutes.
Transfer the chow chow to a sealable container and refrigerate until ready to use. You can preserve this recipe using your favorite canning method.
