Chow Chow Chutney is a gluten free, vegan chutney made with chayote squash peels and basic pantry spices. Served with flatbreads, rice or any indian breakfast.
No it's not the Chinese Chow, it's a veggie !!
Chayote Squash or simply Chayote or 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, Kurma (spicy 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.
What can be served with Chow Chow Chutney?
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. We particularly love this with Kadamba Dosai (mixed lentil dosa), Onion Podi Dosa, Fobidden Rice Dosa / Kavuni Arisi Adai
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.
Other easy chutney varieties with vegetables / veg peels you can find on the blog:
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
Serve with : Hot rice + Rasam or Sambhar / any variety of Idli
What you need to make Chow Chow Peel Chutney:
- 2 cup s Chayote Squash / Chow-Chow / பெங்களூர் கத்திரிக்காய் / ಸೀಮೆ ಬದನೇಕಾಯಿ peels - (or you can use 1 chow chow whole + 1 cup of peels - READ recipe below)
- 2 tablespoon Split black gram (Urad Dal, or you can use 3 teaspoon of Channa dal alone)
- 1 tablespoon Bengal Gram (Channa Dal)
- 4 Dry Red Chillies (adjust spice)
- 6 tablespoon Grated coconut
- 1 lemon sized Tamarind
- 1 tablespoon Jaggery (grated)
- 1 tablespoon Oil (+ 1 teaspoon for tempering)
- 2 handfuls of coriander
- 1.25 teaspoon Salt (or to taste)
Tempering
- ½ teaspoon split black gram (Urad dal)
- ½ teaspoon Mustard seeds
How to make Chow Chow Peel Chutney:
- 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 teaspoon 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 teaspoon oil, crackle the mustard seeds, urad dal. Pour this tempering over the chutney and serve immediately. Keeps for 2-3 days under refrigeration.
PIN FOR LATER
Chow Chow Chutney | How to make chow chow chutney | Chayote Squash dip~Vegan & GF
Equipment
- Thick Bottomed Pan
- Spice Grinder
Ingredients
- 2 cups Chayote Squash peel Chow-Chow / பெங்களூர் கத்திரிக்காய் / ಸೀಮೆ ಬದನೇಕಾಯಿ - or you can use 1 chow chow whole + 1 cup of peels - READ recipe below
- 2 tablespoon Split black gram Urad Dal, or you can use 3 teaspoon of Channa dal alone
- 1 tablespoon Bengal Gram Channa Dal
- 4 Dry Red Chillies adjust spice
- 6 tablespoon Grated coconut
- 1 lemon sized Tamarind
- 1 tablespoon Jaggery grated
- 1 tablespoon Oil + 1 teaspoon for tempering
- 2 handfuls of coriander
- 1.25 teaspoon Salt or to taste
Tempering:
- ½ teaspoon split black gram Urad dal
- ½ teaspoon Mustard seeds
Instructions
- 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 teaspoon 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 teaspoon oil, crackle the mustard seeds, urad dal. Pour this tempering over the chutney and serve immediately. Keeps for 2-3 days under refrigeration.
vaishali sabnani says
The chutney must be delicious , I had no idea about chow chow , it was only recently I saw it in Chennai .
Priya Suresh says
Quite an interesting chutney, thats a lovely dip to give a try.
Srivalli says
I love this chutney and wonder why I have never blogged on this!...
Srividhya says
Love vegetable based chutneys and this is so awesome. Idli and this, wow amazing combo.
Sharmila kingsly says
Idli and Chayote chutney.. just yummy..
Mayuri Patel says
wow Kalyani, what a dip or chutney. The only time I use chayote is to add to handvo. Bookmarked this recipe.
CookwithRenu says
I never had this chutney and we get chayote here, would be making this next. looks tempting
Mayuri Patel says
Interesting recipe, I usually throw away the peel of chayote. Now I know better. Like how easy it is to make chutney using both the peel and the squash.
Kalyani says
Yes Mayuri. This chutney uses both the peel & the pulp, but we can also make it only with the peel.
Seema says
Since Indian vegetables are so expensive here, I often think of reducing the wasteage. This is a brilliant idea that I am always going to keep making.
Kalyani says
Absolutely Seema. I believe in that too - waste not, want not.
Neha (My Culinary Expressions) says
Chayote is fairly new for me. First time, I saw recipes from it on a culinary show. Then on, I have been wanting to try out. I guess I will start by this chow chow chutney since it looks delicious. Will pay heed to the instructions while making this chutney.
Kalyani says
Thanks Neha. This chutney is very tasty and do try when you get your hands on this veggie
Archana says
I knew of only the vegetable with chow chow now I have a list of delicious to try. I will definitely try making the chutney and use the peels too in my chutney. Thanks.
Kalyani says
Thanks Archana. Do try to make this chutney with chow chow