Chutneys, Plant Based Dishes

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 Chayoteor 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



  • 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


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



  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. 



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




  1. vaishali sabnani

    The chutney must be delicious , I had no idea about chow chow , it was only recently I saw it in Chennai .

  2. Priya Suresh

    Quite an interesting chutney, thats a lovely dip to give a try.

  3. I love this chutney and wonder why I have never blogged on this!…

  4. Srividhya

    Love vegetable based chutneys and this is so awesome. Idli and this, wow amazing combo.

  5. Sharmila kingsly

    Idli and Chayote chutney.. just yummy..

  6. Mayuri Patel

    wow Kalyani, what a dip or chutney. The only time I use chayote is to add to handvo. Bookmarked this recipe.

  7. This is new to me. I have eaten only the dry sautes. Will try if we get it here.

  8. CookwithRenu

    I never had this chutney and we get chayote here, would be making this next. looks tempting

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