Chow chow chutney is a popular Indian condiment made from chow chow (also known as chayote squash), onions, tomatoes, spices, and sometimes coconut. It is typically served as a side dish or accompaniment to dosas, idlis, rice, or even breads. Once prepared, chow chow chutney can be stored in the refrigerator for a few days and enjoyed with various dishes. It adds a tangy and spicy kick to meals and complements the flavors of other Indian dishes. This is a good substitute for coconut chutney.
To prepare, start by peeling and chopping the chow chow and slicing the tomato. Sauté red chillies, sambar onion, and garlic in oil before adding the chow chow. After stir-frying, mix in the tomato and tamarind, adding a splash of water to help everything cook down. Once cooled, blend the mixture into a coarse paste with salt and idli milagai podi. Finally, enhance the chutney with a tempering of mustard seeds, urad dal, and fresh curry leaves for added flavor and crunch. This chutney pairs perfectly with idli, dosa, or rice.
Chow Chow Chutney Recipe
Chow Chow Chutney
5
servings5
minutes10
minutesLooking for a tasty chow chow chutney recipe? This versatile condiment is a perfect accompaniment to idli, dosa, curd rice, or even steamed rice. Say goodbye to coconut chutney!
Ingredients
Chow Chow (chayote) – 1
Sambar Onion – 8
Garlic Flake – 1
Tomato – 1
Red Chilies – 3 to 4
Tamarind – small gooseberry size
Idli Milagai Podi – 2 teaspoons
Oil – 1 tablespoon
Mustard – 1/2 teaspoon
Urad dal – 1 teaspoon
Curry Leaves – few
Salt – 1 teaspoon or as per taste
Directions
- Peel the chow chow and remove the seeds before chopping it into small, even pieces. Slice the tomato into medium-sized segments.
- In a kadai, heat a teaspoon of oil and sauté the red chillies, sambar onion, and garlic briefly before adding the chow chow pieces. Continue to stir-fry for several minutes, allowing the flavors to meld together.
- Next, incorporate the tomato and tamarind to the mixture, letting them cook together for a while. To help it cook evenly, sprinkle a bit of water and let the mixture simmer for a few minutes, allowing the ingredients to soften and integrate their flavors.
- Once the mixture has cooled down, transfer it to a blender. Add salt and blend it into a coarse paste. Towards the end of the blending process, add two teaspoons of idli milagai podi and give it a few more rounds to ensure a uniform integration.
- For a finishing touch, prepare a tempering with mustard, urad dal, and fresh curry leaves. Adding this tempering to the paste not only gives a burst of flavor but also brings a delightful crunch, enhancing the texture and complexity of the dish.
It was delicious thank you so much !!!! I needed a chutney with idili tonight and had chopped Chow chow in the freeezer it was time to use it. Thank you for the recipe 🙂