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Chow Chow Chutney

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.

Chow Chow Chutney

Recipe by S Kamala
Recipe rating: N/A
Course: ChutneyCuisine: Indian, tamilDifficulty: Easy


Prep time


Cooking time



Looking 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!


  • 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


  • 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.

Recipe Video

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