No matter how many chutneys I prepare, I am always searching for more 😂. Chow chow chutney was something I tried for the first time today for our lunch. I normally prepare either tomato or coconut chutney with rice as my husband is not a big fan of chutneys as an accompaniment for rice. But today, I was not in the mood to eat either of those and was trying to cook up something else!
I had couple of chow chow from last week’s grocery and I thought I can try this chutney with one and can use the rest of the vegetable for curry some other time, Need to ration vegetables these days, right? 😑
This chutney/pachadi is very easy and a quick one too. My mom prepares chutney using dosakaya/yellow cucumber and I thought I try a similar one using chow chow. If you have been following me on Instagram, you would know that I have been growing my own vegetables this season and today we had our first harvest of thotakoora/amaranthus. So, I planned to cook thotakoora pappu(dal), goru chikkudukaya/gavar curry, rasam and chutney 😋
This chutney was perfect with rice. I highly recommend with rice along with some ghee. It was very delicious as I also added lot of coriander leaves and hing.
The thotakoora for today’s lunch along with tomato and coriander leaves that I used here are all from my own garden that we grew from seeds. To be able to grow my own veggies is awesome😍😃. I suggest that you follow me on Instagram as I will be sharing upto date pics about my garden and all the vegetables that I plan on adding 😊
Chow Chow Chutney – Chayote thogayal
Difficulty: Easy4
servings5
minutes10
minutes150
kcal15
minutesSuper delicious, easy to prepare chow chow chutney that pairs perfect with rice!
Ingredients
Chow chow – 1, cut into small pieces
Green chili – 3
Tamarind pulp – 1 tbsp
Coriander leaves, 2 tbsp
Urad dal – 1 tbsp
Chana dal – 1 tsp
Mustard seeds – 1 tsp
Fenugreek seeds, menthulu – 1/4 tsp
Asafoetida/hing – a pinch
Curry leaves – few
Salt, oil – as needed
Directions
- Heat a pan with some oil
- Add urad dal, chana dal, fenugreek, mustard, hing, curry leaves and green chili. Let them splutter
- Add the chow chow, salt and cook covered till vegetable is cooked. Transfer to plate and let cool
- Blend this mixture along with coriander leaves and tamarind. Set aside
- You can add mustard seeds and coriander leaves tempering like I did or you can serve it as is with rice!
Notes
- You can add garlic in the tempering or while blending it. Tastes good with garlic!
