CHAYOTE PEEL CHUTNEY / CHOW CHOW CHUTNEY / SEEME BADANEKAI CHUTNEY
Chayote peel chutney is a unique tasty chutney made by using chayote peel , coconut and spices.
Ingredients
- 1 cup Chayote squash / chow chow /Seeme badanekayi peel
- 1/2 small cup grated coconut
For Masala
- 2 tsp Black Gram/ Urad Dal
- 4-6 nos Red Chilli, As per spice level
- few Curry Leaves
- little Hing
- grape size Tamarind, (soaked)
- grape size Jaggery
To temper
- 1 - 2 tsps Coconut oil / cooking oil
- 1/2 tsp Mustard seeds
- few Curry Leaves
Instructions
- Wash the chayote squash. Peel them. Retain the veggie to do some other dish .. we will be using the peels for this dish.
- Take a Kadai / frying pan. Add urad dal, red chillies, curry leaves and hing. Fry them in oil till urad dal turns golden brown in colour.
- When dal has turned golden, add chayote peel, salt and saute for 4-5 mins. Let the peel become soft.
- Transfer roasted masala, grated coconut, salt, tamarind and jaggery (optional) to a blender/mixer. Grind adding little water. Don't make the chutney too smooth, a bit of coarseness gives it a nice texture.
- Prepare the tempering by heating 1 tsp oil and adding mustard seeds and curry leaves.
- Garnish chutney with tempering. Now chayote squash chutney is ready to serve. Enjoy it with plain hot steamed rice drizzled with coconut oil/ghee or serve with idli, dosa, etc.
Notes
- If the peels are overgrown .. don't use them. Will make chutney too fibery. So . tender ones are preferred to make this chutney.
- If the chayote squash has overgrown .. discard the peel instead use the veggie to make the chutney.
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Variation: Instead of chayote peel, you can use bottle gourd peel/snake gourd peel/ridge gourd peel/sambar cucumber peel etc.