Chow Chow Chutney

A delightful South Indian delicacy, this Chow Chow Chutney combines the freshness of chayote with traditional roasted spices to create a flavorful accompaniment that pairs well with rice, dosa, and chapati.
Serves: 6

Ingredients

For Roasting and Grinding

  • 2 tbsp Urad dal
  • 2 tbsp Chana dal
  • 7 Dried red chillies

For Cooking

  • 1 Big chow chow (chayote), peeled and finely chopped
  • 6 Garlic cloves, minced
  • 1 Onion, finely chopped
  • 1 Tomato, finely chopped
  • Gooseberry-sized tamarind extracted as pulp
  • 2 tbsp Ground or grated coconut
  • Salt, to taste
  • 3 tbsp Oil
  • Water, as needed for grinding

For Tempering

  • 1 tsp mustard seeds
  • A few fresh curry leaves

Instructions

Roasting the Spices

Heat a pan over medium flame and add 1 tbsp of oil.
Once the oil is hot, add the urad dal and chana dal. Roast them, stirring frequently, until they turn a lovely golden brown.
Add the dried red chillies to the pan and continue to roast for another 2 minutes or until the chillies are aromatic.
Transfer these roasted ingredients to a plate and allow them to cool completely. Once cooled, transfer them to a grinder and pulse until they form a fine powder. Set aside.

Cooking the Vegetables

In the same pan, heat another tbsp of oil over medium flame. Add the minced garlic and chopped onions to the pan. Sauté them, stirring occasionally, until the onions turn translucent and soft.
Introduce the chopped tomatoes to the pan and continue cooking until they turn mushy and soft.

Now, add the finely chopped chow chow to the mix. Cover the pan with a lid and allow the vegetable to cook until it is tender. Add tamarind pulp.
Remove the lid, and add the coconut. Stir well. Continue sautéing for an additional 2 minutes to let the flavours meld.

Grinding the Chutney

Once the vegetable mixture has cooled slightly, transfer it to the grinder containing the roasted spices.
Blend until you achieve a slightly coarse consistency. Add a bit of water if the mixture is too dry or thick.
Season the chutney with salt, adjusting to taste.

Tempering the Chutney

In the same pan, heat the last tablespoon of oil. Once hot, add the mustard seeds.
Wait for the mustard seeds to splutter, signalling they are fully roasted, and then introduce the fresh curry leaves to the pan.
After about 30 seconds, or once the curry leaves become aromatic, pour this tempering mixture over the prepared chutney and mix well.

Serving

Transfer the Chow Chow Chutney to a serving bowl. It is best enjoyed with hot rice, crispy dosa, or soft chapati.

Note: Always adjust the spice level according to your preference. If you’re a heat fan, toss in a few more dried red chillies during roasting. The balance between the fresh vegetables and the roasted spices is what makes this chutney truly special.
Enjoy your Chow Chow Chutney and the rich tapestry of flavours it brings to your table!