Chow Chow Chutney | How to make chow chow chutney | Chayote Squash dip ] Vegan & GF

No it's not the Chinese Chow, it's a veggie !! Chayote Squash or simply Chayote or Mango Pear or Vegetable Pear as its called in English is a tad bland but delicious water based 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), Bajjis (fried fritters) and today's Chutney. It's super easy, and delicious. For non-indian cooking ideas with the veggie, head here

As it's not available frequently where I live, we hoard it like gold during the season, making every conceivable dish till the season lasts or whenever I lay my hands upon this.  

Chow-chow Chutney or a vegan+GF dip & is onion-garlic free too that goes well with anything 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+ varieties 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 / any variety of Idli

Ingredients:

• Chayote Squash / Chow-Chow / பெங்களூர் கத்திரிக்காய் / ಸೀಮೆ ಬದನೇಕಾಯಿ peels - 2 cups (or you can use 1 chow chow whole + 1 cup of peels - READ recipe below)
• Urad Dal - 2 TBSP (or you can use 3 tsp of Channa dal alone)
• 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)
• 2 generous handfuls of coriander
• Salt - to taste

Tempering:

• Urad dal - 1/4 tsp
• Mustard seeds - 1/2 tsp

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 (add it to the chutney or make the chutney with the peels alone) - refer pic above.. 
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. Add fresh coriander towards the end and give it one final blend. 
5. Heat 1 tsp oil, crackle the mustard seeds, urad dal. Pour this tempering over the chutney and serve immediately. Keeps for 2-3 days under refrigeration. 

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Updating this post of 2011 as part of #Foodies_RedoingOldPost Group where we revisit old posts with new pictures and text.