Chow Chow Chutney | How to make chow chow chutney | Chayote Squash dip~Vegan & GF
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.
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.
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