Chutney plays a major role in all South Indian households. Most of our breakfast and dinner consist either of idly or dosai, which has to be accompanied by any kind of chutney. I always prefer chutney without coconut, this is one of my recent choice of chutney which is prepared with chow chow / chayote. It goes well with idly, dosai, paniyaram etc.
Serves 3 to 4 people
- 1 big – Chow chow / chayote (remove skin and grate it)
- 1 small – Tomato (chopped it)
- 1 no – Garlic
- 1/4 inch – Ginger
- 2 nos – Dry red chillies
- 1 no – Tamarind (blueberry sized)
- 1 tsp – Bengal gram / Kadalai paruppu
- 1 tsp – Split black gram / Ulunthu
- 1 tsp – Oil for sauteing
- Salt to taste
- 1 tbsp – Sesame oil
- 1/4 tsp – Mustard seeds
- 1/4 tsp – Split black gram / ulunthu
- 4 or 5 nos – Fresh curry leaves
- 1 pinch – Asafoetida
- Heat oil in a pan, add bengal gram and split black gram, saute until they are slightly golden brown. Followed by chopped garlic, ginger, tomato and dry red chillies, saute for 1 or 2 mins.
- Now add grated chow chow and required salt, saute until they are well cooked. Switch off the stove and allow them to cool completely.
- Transfer sauteed mixture along with tamarind to a mixture grinder / blender and grind them to a coarse paste. Check for salt, if required add more at this stage.
- Finally heat oil in a pan, season with items given in the list for seasoning and pour this seasoning to the ground mixture in the bowl. Chow chow chutney is ready to serve.
- You can increase or decrease number of dry red chillies as per your spice level.
- If you prefer you can chop chow chow into small cubes instead of grating it. But i prefer grated one, because it takes very less time to cook compare to chopped ones.