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
- 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
- Wash and peel the Chayote squash. Wash and cut the peel into thin strips and keep aside.
- 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..
- 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.
- 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.
- 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.