Just last week, I posted peanut chutney, and now I back with another chutney, but this time it is with my favorite vegetable – chow chow or chayote squash. I have explained what chayote squash is and how to cook it in my kootu post. So let me get into the recipe details right away. Jump to:Vegetable-based chutneys-What’s so special about this chow chow chutney-Chayote Squash Chutney Recipe Video-Step-wise details-Recipe Notes-Other chutney recipes for rice-📖 Recipe
Vegetable-based chutneys-
I love vegetable-based chutney, and they come in handy when you are looking for a quick food fix. I serve this chutney with hot steamed rice with a dollop of ghee or gingelly oil and with papad. Give it a try, and I am sure your family will love it too. While kootu is very common with this vegetable in Tamil Nadu, chayote chutney is quite popular in the neighboring states. This chutney is very similar to my ivy gourd chutney, which I adapted from Chef Revathy Shanmugam. This chutney is very similar to it but with subtle differences. These chutneys are quite popular in Andhra, and it is a great rice accompaniment. You can make this chutney with vegetables like ivy gourd, snake gourd, butternut squash, purple and green cabbage. As we are serving this with rice, it is more like thuvaiyal or thogayal.
What’s so special about this chow chow chutney-
It is naturally vegan and gluten-free. Make sure to serve this with rice and gingelly oil for a fully vegan meal. An amazing chutney for all spice-lovers. No lentils are required for this recipe. It is light. Very versatile. If you are going to serve this only with rice, then grind it coarsely if not grind it smooth and you can smear it on your bread and make a yummy chutney sandwich and also on your dosa and whatnot. I always grind it smooth This chutney has the goodness of all the herbs – curry leaves, cilantro, and mint. Even though the original recipe doesn’t call for it, I love adding all these three herbs. It enhances the flavors amazingly.
Chayote Squash Chutney Recipe Video-
Other chutney recipes for rice-
If you like this chayote squash chutney and looking for other chutney recipes, then check these out,
Recipe Notes-
If using tamarind pulp/flesh – you can use small marble-sized tamarind. You can saute it along with chow chow. Add it while adding the onion so that it softens. Adjust the salt and spice, but this chutney is slightly on the spicier side. So add the chilies accordingly. You can add either 4 to 5 dried red chilies or 4 to 5 green chilies. I went with a combination of both, but that’s not mandatory. If you are planning to serve it only with rice, then grind this chutney coarsely. I usually use my chutney as a sandwich spread and also for idli and dosai. So I went with a smooth consistency. Do not add more water while grind. 2 to 3 tbsps of water is more than sufficient. You can replace chow chow with ivy gourd, snake gourd, cabbage, and make similar chutney. I used dry unsweetened coconut for this recipe. But you can use fresh ones as well. If you can’t source curry leaves, please skip and increase the amount of cilantro and mint. Too much of mint will make it more like mint chutney. So keep mint leaves at bay.
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📖 Recipe
