Here is a tasty & healthy chutney using vegetable (Chow Chow / Chayote ) as a main ingredient.
As my other chutney varieties using vegetable; this also become a favorite of my family.
Don't forget to check my other vegetable based chutneys Green Capsicum Chutney, Ridge Gourd (Peerkangai) Chutney, Red Capsicum Chutney, Cabbage Chutney.
Ingredients:
Chow Chow - 1 small
Onion - 1
Tomato - 1
Channa dhal - 1 ½ tsp
Urad dal - 2 tsp
Red chill - 2
Green chilli - 2
Tamarind - a small piece
Coriander leaves - 2 tbsp (finely chopped)
Oil - 2 tsp
For Seasoning:
Mustard - ½ tsp
Hing ( asafoetida) - a generous pinch
Curry leaves - 1 sprig
Oil - 1 tsp
Directions:
Wash, peel the skin; remove the inner soft seed and chop the chow chow into bite sized pieces. Keep aside.
Chop the onion and tomato into pieces and keep aside.
Heat oil in a pan; add urad dhal, channa dhal, green chillies and red chillies.
When the colour changes to golden brown; add onion. Sauté for few seconds.
After that add the chopped chow chow, salt; close pan with the lid and continue cooking in a medium flame until it half - cooked (No need to add water).
Add tomatoes and tamarind; continue cooking till chow chow becomes soft.
At last add coriander leaves; mix well.
Remove pan from the stove and allow it to cool.
Take a blender or mixie add chow chow mixture along with water (Adjust the water quantity according to the desired consistency) and grind it into a fine paste.
Transfer the chutney into a serving bowl.
Take another pan, add oil and temper with mustard seeds, hing and curry leaves; pour it over the chutney.
Give it a mix and serve with hot idli or dosa.
Note:
Add little water, if chow chow sticks to the pan.
You can also grate chow chow for fast cooking.
You can also add grated coconut; If so add along with coriander leaves.
Urad dal - 2 tsp
Red chill - 2
Green chilli - 2
Tamarind - a small piece
Coriander leaves - 2 tbsp (finely chopped)
Oil - 2 tsp
For Seasoning:
Mustard - ½ tsp
Hing ( asafoetida) - a generous pinch
Curry leaves - 1 sprig
Oil - 1 tsp
Directions:
Wash, peel the skin; remove the inner soft seed and chop the chow chow into bite sized pieces. Keep aside.
Chop the onion and tomato into pieces and keep aside.
Heat oil in a pan; add urad dhal, channa dhal, green chillies and red chillies.
When the colour changes to golden brown; add onion. Sauté for few seconds.
After that add the chopped chow chow, salt; close pan with the lid and continue cooking in a medium flame until it half - cooked (No need to add water).
Add tomatoes and tamarind; continue cooking till chow chow becomes soft.
At last add coriander leaves; mix well.
Remove pan from the stove and allow it to cool.
Take a blender or mixie add chow chow mixture along with water (Adjust the water quantity according to the desired consistency) and grind it into a fine paste.
Transfer the chutney into a serving bowl.
Take another pan, add oil and temper with mustard seeds, hing and curry leaves; pour it over the chutney.
Give it a mix and serve with hot idli or dosa.
Note:
Add little water, if chow chow sticks to the pan.
You can also grate chow chow for fast cooking.
You can also add grated coconut; If so add along with coriander leaves.
perfect chutney to pair with idli's dear.. I too have the same plate(he he he)
ReplyDeleteamma makes this chutney and this tastes equal to onion chutney.she convince my brother to eat as she did not add chow chow in chutney.nice post dear
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