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 TBSP Split black gram (Urad Dal, or you can use 3 tsp of Channa dal alone)
- 1 TBSP Bengal Gram (Channa Dal)
- 4 Dry Red Chillies (adjust spice)
- 6 TBSP Grated coconut
- 1 lemon sized Tamarind
- 1 TBSP Jaggery (grated)
- 1 TBSP Oil (+ 1 tsp for tempering)
- 2 handfuls of coriander
- 1.25 tsp Salt (or to taste)
Tempering
- 1/2 tsp split black gram (Urad dal)
- 1/2 tsp 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 tsp 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 tsp 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 TBSP Split black gram Urad Dal, or you can use 3 tsp of Channa dal alone
- 1 TBSP Bengal Gram Channa Dal
- 4 Dry Red Chillies adjust spice
- 6 TBSP Grated coconut
- 1 lemon sized Tamarind
- 1 TBSP Jaggery grated
- 1 TBSP Oil + 1 tsp for tempering
- 2 handfuls of coriander
- 1.25 tsp Salt or to taste
Tempering:
- 1/2 tsp split black gram Urad dal
- 1/2 tsp 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 tsp 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 tsp oil, crackle the mustard seeds, urad dal. Pour this tempering over the chutney and serve immediately. Keeps for 2-3 days under refrigeration.
The chutney must be delicious , I had no idea about chow chow , it was only recently I saw it in Chennai .
Quite an interesting chutney, thats a lovely dip to give a try.
I love this chutney and wonder why I have never blogged on this!…
Love vegetable based chutneys and this is so awesome. Idli and this, wow amazing combo.
Idli and Chayote chutney.. just yummy..
wow Kalyani, what a dip or chutney. The only time I use chayote is to add to handvo. Bookmarked this recipe.
I never had this chutney and we get chayote here, would be making this next. looks tempting
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.
Yes Mayuri. This chutney uses both the peel & the pulp, but we can also make it only with the peel.