Chow Chow Chutney | Chayote Squash dip ] Vegan & GF

No it's not the Chinese Chow, it's a veggie !! Chayote Squash as its called in English (& I am watched over my spellings today by the elder one , so no mistakes :-)), is a bland veggie which lends itself to so many dishes in South Indian cooking -  Sambhar, Kootu (spiced lentil-veggie gravy), Masiyal (veggies cooked in dal) , Poriyal (dry saute), and today's Chutney. Its super easy, and delicious. As its not available frequently, we hoard it like gold during the season, making every concievable dish till the season lasts.

So, after yesterday's Amla pickle, we have another condiment today - Chow-chow Chutney or a vegan +GF dip & is onion-garlic free too that goes well with anythign from Idli / Dosa/ Pongal/ Rice/ Chapati etc.  What's more, its plant based, and healthy too ! So, if you are a fan like me, or keen to explore a new veggie, get on and make this chutney.

Check out 20+ varities of chutney here to pep up your dinner / breakfast :)

Prep time : 10 mins | Cook time : 10 mins | Serves : 3
Course : Accompaniment, Cuisine : South Indian
Serve with : Hot rice + Rasam or Sambhar

Ingredients:

• Chayote Squash / Chow-Chow / பெங்களூர் கத்திரிக்காய் / ಸೀಮೆ ಬದನೇಕಾಯಿ - 1 medium (choose tender ones without any thorns on the skin)
• Urad Dal - 2 TBSP
• Channa Dal - 1 TBSP
• Dry Red Chillies - 4-5 (adjust spice)
• Grated coconut - 6 TBSP
• Tamarind - 1 small roundel
• Jaggery grated - 1 tbsp
• Oil - 1 TBSP + 1 tsp (for tempering)
• Salt - to taste

Tempering:

• Urad dal - 1/4 tsp
• Mustard seeds - 1/2 tsp
• Asafoetida - a pinch (skip for GF version)

Method:

1. Wash and peel the Chayote squash. Wash and cut the peel into thin strips and keep aside. 
2. De-seed and cube the squash into bit size pieces. 
3. In a pan, heat oil, add the Urad dal, let it brown a bit, add channa dal, let it brown too. Now add the red chillies, chopped squash and the peel too. Saute on low heat for 8-10 mins till the veggie wrinkles a bit and the peel wilts. Add the tamarind towards the end of the sautéing.  Switch off the heat and let it cool.
4. Grind the above with the coconut , salt & jaggery. Add little water (1 tsp at a time, and a max of 4 TBSP) to bring to a slightly consistency.
5. Heat 1 tsp oil, crackle the mustard seeds, urad dal and asafoetida. Pour this tempering over the chutney and serve immediately. Keeps for 2-3 days under refrigeration.