Last Updated on 2 months by Neha Deshmukh

Chow Chow Chutney Recipe – Authentic South Indian Side Dish

Introduction

Okay, let’s talk chutney! If you’re anything like me, you need a good chutney to complete a South Indian meal. And this Chow Chow Chutney? It’s a bit special. I first stumbled upon this recipe through my grandmother, and it’s been a family favorite ever since. It’s a little different, a little unexpected, and absolutely delicious. Trust me, once you try it, you’ll be hooked!

Why You’ll Love This Recipe

This chow chow chutney is more than just a condiment; it’s a burst of fresh, tangy, and subtly spicy flavors. It’s surprisingly easy to make, using ingredients you likely already have in your pantry. Plus, it’s a fantastic way to use chow chow, a vegetable that’s often overlooked. It’s a real taste of South India, and I’m so excited to share it with you.

Ingredients

Here’s what you’ll need to whip up a batch of this amazing chutney:

• 1 medium-sized chow chow (about 200g)
• 1 tomato
• 1 tbsp oil
• 1 green chilly
• 1 small bunch coriander leaves (cilantro)
• 2 tbsp toor dal (split pigeon peas)
• 1 tbsp skinned urad dal (split black lentils)
• 2-3 dry red chillies
• 0.5 tsp hing/asafoetida/perungaayam
• Salt to taste

Ingredient Notes

Let’s chat about these ingredients for a sec, shall we?

Chow Chow (Chayote Squash) – A Unique Vegetable

Chow chow, also known as chayote squash, is a mild-flavored vegetable. It’s a bit like a cross between a cucumber and a potato. Don’t let its unusual appearance scare you – it’s incredibly versatile!

Toor Dal & Urad Dal – The Protein Base

These dals (lentils) add a lovely nutty flavor and a bit of protein to the chutney. Roasting them really brings out their flavor, so don’t skip that step!

Hing/Asafoetida – The Digestive Secret

Hing might smell a little…interesting, but it’s a powerhouse of flavor and aids digestion. A little goes a long way! If you’re not used to it, start with a tiny pinch.

Regional Variations in Spice Levels

Spice levels in South Indian cuisine vary a lot! Some families like it mild, others like to really feel the heat. Feel free to adjust the number of green chillies and dry red chillies to your liking. My aunt always adds an extra red chilli or two – she loves a fiery chutney!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and grate the chow chow. Then, chop the tomato into small pieces and roughly chop the coriander leaves.
2. Heat 1 tbsp oil in a pan. Fry the toor dal, urad dal, hing, and dry red chillies until golden brown. This usually takes about 2-3 minutes. Be careful not to burn them! Once they’re golden, remove from the heat and let them cool completely. Then, grind them into a coarse powder.
3. In the same pan, add the remaining oil. Sauté the grated chow chow, tomatoes, and green chilli until they’re soft and the water evaporates – about 5-6 minutes. You want everything to be nicely softened. Let this mixture cool down completely.
4. Now, blend the cooled chow chow mixture with the coriander leaves into a smooth paste. Don’t add any water! The moisture from the vegetables should be enough.
5. Add the ground dal mixture and salt to the blender. Pulse a few times to combine everything into a thick chutney. You might need to scrape down the sides of the blender a couple of times.
6. And that’s it! Your Chow Chow Chutney is ready to serve.

Expert Tips

• Cooling is Key: Letting the mixtures cool before blending is crucial. It prevents the chutney from becoming watery.
• Don’t Over-Blend: You want a slightly textured chutney, not a completely smooth puree.
• Taste as You Go: Adjust the salt and spice levels to your preference.

Variations

Vegan Adaptation

This recipe is naturally vegan! No changes needed.

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level Adjustment – Mild to Fiery

As mentioned before, adjust the chillies! For a milder chutney, remove the seeds from the green chilli. For a fiery kick, add an extra dry red chilli or two.

Festival Adaptations – Serving with Traditional Meals

During festivals like Ugadi or Sankranthi, this chutney is often served as part of a traditional thali (platter) with a variety of other dishes.

Serving Suggestions

So, what do you eat this delicious chutney with?

With Rice & Ghee

A classic combination! A dollop of this chutney with hot steamed rice and a generous drizzle of ghee is pure comfort food.

As a Side for Dosa & Idli

This chutney is a fantastic accompaniment to dosa and idli. It adds a lovely freshness and flavor.

With Uttapam & Vada

It also pairs beautifully with uttapam and vada, offering a delightful contrast to the savory snacks.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. It might thicken slightly as it sits, so you can add a tiny bit of water to loosen it up before serving.

FAQs

Let’s answer some common questions:

What is Chow Chow and where can I find it?

Chow chow (chayote squash) is a pear-shaped vegetable with a slightly waxy skin. You can usually find it at Asian grocery stores or farmers’ markets.

Can I make this chutney ahead of time?

Yes, absolutely! It actually tastes even better after the flavors have had a chance to meld together.

How can I adjust the consistency of the chutney?

If the chutney is too thick, add a teaspoon of water at a time until you reach your desired consistency. If it’s too thin, you can try adding a tablespoon of roasted chana dal (split chickpeas).

What if I don’t have Hing/Asafoetida?

You can omit it if you don’t have it, but it does add a unique flavor. If you can find it, it’s worth adding!

Can I use a food processor instead of a blender?

Yes, a food processor will work, but you might need to process it for a longer time to get a smooth consistency.