Chayote squash Chutney Recipe with step by step photos | Chow Chow Chutney Recipe with step by step photos| How to do Seeme Badanekai Chutney
What do you do with peels of chayote Squash/chow chow /Seeme Badanekai? If the answer is to throw… Hey, wait !! let me tell you an interesting chutney that can be made using these peels … ” Today’s post “Chayote Squash Chutney / Chow Chow chutney ” is just that. It’s easy, tasty.. filled with fibre and tastes best with plain steamed rice, Idli, dosa, paniyaram etc. A nice change from the regular chutneys.
What is Chayote Squash / Seemebadanekayi??
Chayote squash / Chow-Chow / Seeme badane Kayi is a low cal veggie filled with fibre, Vitamin C, folate, magnesium. Chayote Squash generally tastes bland but gets blended very well with other flavours and dishes made from it tastes very vdelicious . I usually make simple South Indian Style Palya, Majjige Huli, kootu, saagu, raita, sambar etc using this veggie. And if the peels are tender and fresh, I use them to make this chutney.
The best part about this chutney is you will keep guessing what it is made from. A simple recipe that anyone can make. I make them often in my home and everybody loves it. So next time you are about to throw the peel..stop and do try them .. I am sure you will love it. Refer the notes section for other veggie peels that you could use…do give a try and let me know your feedback.. here you go…
Some other chutneys that you can try using vegetables are
CHAYOTE PEEL CHUTNEY / CHOW CHOW CHUTNEY / SEEME BADANEKAI CHUTNEY
- 1 cup Chayote squash / chow chow /Seeme badanekayi peel
- 1/2 small cup grated coconut
- 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
- 1 - 2 tsps Coconut oil / cooking oil
- 1/2 tsp Mustard seeds
- few Curry Leaves
- 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.
- 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.
Variation: Instead of chayote peel, you can use bottle gourd peel/snake gourd peel/ridge gourd peel/sambar cucumber peel etc.