CHAYOTE PEEL CHUTNEY / CHOW CHOW CHUTNEY / SEEME BADANEKAI CHUTNEY
Servings Prep Time
4people 5min
Cook Time
10min
Servings Prep Time
4people 5min
Cook Time
10min
Ingredients
For Masala
To temper
Instructions
  1. Wash the chayote squash. Peel them. Retain the veggie to do some other dish .. we will be using the peels for this dish.
  2. 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.
  3. When dal has turned golden, add chayote peel, salt and saute for 4-5 mins. Let the peel become soft.
  4. 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.
  5. Prepare tempering by heating 1 tsp oil and adding mustard seeds and curry leaves.
  6. Garnish chutney with tempering. Now chayote squash chutney is ready to serve. Enjoy it with plain hot steamed rice drizzle with coconut oil/ghee or serve with idli ,dosa,etc.
Recipe 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.
  • Variation: Instead of chayote peel, you can use bottle gourd peel/snake gourd peel/ridge gourd peel/sambar cucumber peel etc.

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