Chow - Chow Chutney/Chayote chutney

Chow - Chow Chutney - Chayote pieces sauteed with lentils and spices, ground to a paste and seasoned with seeds and herbs. I like to make chutneys with vegetables as they are nutritious and an easy way to incorporate veggies in the diet. These chutneys doesn't require much oil and goes well with everything. I've already outlined the method for making this chutney in capsicum chutney post which has onion and garlic in the directions. This is a no-onion no-garlic version.

How to make:

Cut chayote into pieces. Saute chana dal , urad dal, green and red chillies, tamarind, asafoetida. Add crystal salt and coconut. Blend to a chutney consistency. Temper with mustard seeds and curry leaves in sesame oil which suits the best.

Accompaniments:

It goes well with idli, dosa etc.

Variations:

Capsicum, banana-stem, banana flower,ridge gourd can be prepared in a similar manner. 

Chow-Chow Thogayal:

Omit coconut,green chillies, increase the amount of red chillies,tamarind, use 1 tbsp each of urad and chana dal. Grind with crystal salt and hing for a delectable chow- chow thogayal.

You might also be interested in:

Capsicum chutney

Carrot Chutney

Parangikkai Chutney

Equipments Used: Blender, seasoning pan, frying pan/kadai.

Recipe:

Chow - Chow chutney

A no onion no garlic nutritious chayote chutney

Total time taken: under 30 minutes

No.of servings: 4

1 cup = 200ml

Ingredients with measurements:

To sauté and grind:

Oil - 1 tbsp

Chow-Chow - 1/2 of small one

Urad Dal - 1 tsp

Chana dal - 1 tsp

Green chillies - 1

Red chillies - 3 or 4

White crystal salt - to taste

Coconut - 1/4 cup

Tamarind - marble size

Asafoetida - a pinch

Tempering:

Oil - 1 tsp

Mustard seeds - 1/2 tsp

Urad Dal - 3/4 tsp

Curry leaves - a sprig 

Directions with pics:

1. Heat oil in a pan/ kadai. Saute dals till golden and red chillies, asafoetida,and tamarind. Switch off the flame, add coconut, saute for a minute. Transfer to a plate. Allow to cool down.

2. Heat oil, in the same kadai/ pan, add chayote pieces, saute till soft and tender. Sprinkle water if necessary.

3. Transfer everything to the blender. Grind adding water till smooth.

4. Adjust the consistency by adding little water. Heat oil in a seasoning pan, add mustard seeds, urad dal, curry leaves. 

5. Pour it over the chutney.