April 05, 2015

Chow Chow Chutney (Chayote Chutney)


Chutneys made with any vegetable serve two purposes. It serves as the best side dish for any tiffin and at the same time gives us the contentment of having vegetable. A simple vegetable chutney as a side dish for break fast and with curd rice in lunch box makes our cooking simpler isn't it? When I tried this Chayote chutney for the first time nobody in my house were able to find out from which vegetable this delicious side dish was made...

Ingredients for making Chow Chow Chutney:

Chow Chow normal size 2

Red chillies 6 or 7

Shallots peeled 4 or 5

Garlic heads peeled 4

Tamarind a goose berry size

Salt to taste

Oil 4 tea spoons

Mustard seeds, urad dal and curry leaves for seasoning

How to make Chow Chow Chutney?










Choose fresh chayotes and wash them well. Then chop them in to small fine pieces with the peel (Skin) No need to peel off the skin.









Heat a wok with a tea spoon of oil and roast the red chillies, shallots and garlic heads for few minutes and transfer to a bowl.

Finally add the remaining oil and fry the chow chow pieces in medium flame till they become slightly brown in colour and cooked half.










After everything get cooled transfer all roasted items with tamarind,  and salt to mixie jar and grind to chutney.

Since it is a watery vegetable a there wont be a necessity to add more water. So add little water while grinding.

Saute it with the seasoning items and serve. Can be stored for a week in refrigerator.