Last Updated on 2 months by Neha Deshmukh

Chow Chow Chutney Recipe – Authentic Indian Chayote Squash Relish

Introduction

Oh, Chow Chow! It’s such an unassuming vegetable, isn’t it? But trust me, it transforms into something amazing when made into this chutney. I remember my grandmother making this during the monsoon season, and the aroma would fill the entire house. It’s a little tangy, a little spicy, and utterly addictive with a simple bowl of rice and a dollop of ghee. This Chow Chow Chutney is a family favorite, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This isn’t just another chutney; it’s a little slice of South Indian comfort food. It’s surprisingly easy to make, even if you’ve never worked with chow chow before. Plus, it’s a fantastic way to use up this often-overlooked vegetable. You’ll love the unique flavor profile – the subtle sweetness of the chow chow balanced with the tang of tamarind and a kick of spice.

Ingredients

Here’s what you’ll need to whip up this delicious chutney:

• 1 medium chow chow (chayote squash)
• 4 fresh red or green chilies
• 1 teaspoon (packed) tamarind
• 5 small onions (shallots)
• 5 garlic cloves
• 2 tablespoons (grated) coconut
• 1 tablespoon (chopped) coriander leaves
• 1 sprig curry leaves
• 2 tablespoons oil
• Salt to taste
• ?? teaspoon mustard seeds
• 1 teaspoon urad dal
• 1 pinch asafoetida (hing)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Chow Chow: Make sure it’s firm and free of blemishes.
• Chilies: Adjust the number of chilies based on your spice preference. I like to use a mix of red and green for color and flavor.
• Tamarind: I prefer using a block of tamarind and soaking it in warm water before squeezing out the pulp. Tamarind paste works in a pinch, use about 1 tablespoon.
• Shallots: These have a milder flavor than regular onions, but you can substitute with a small red onion if needed.
• Coconut: Freshly grated coconut is best, but unsweetened desiccated coconut will also work.
• Asafoetida: A little goes a long way! It adds a unique savory depth.

Chow Chow (Chayote Squash) – A Unique Vegetable

Chow chow, also known as chayote squash, is a versatile vegetable often used in South Indian cuisine. It has a mild, slightly sweet flavor and a crisp texture. It’s a nutritional powerhouse, packed with vitamins and fiber. Don’t be intimidated by its unusual appearance – it’s incredibly easy to work with!

Tamarind – The Tangy Element

Tamarind is the secret ingredient that gives this chutney its signature tang. It’s a sour, fruity pod that’s commonly used in Indian cooking. You can find it in most Indian grocery stores. The tamarind provides a lovely balance to the mildness of the chow chow.

Regional Variations in Spice Levels

Spice levels in Indian cooking vary so much from region to region, and even household to household! Some families like their chutney fiery hot, while others prefer a milder flavor. Feel free to adjust the number of chilies to suit your taste. My friend’s family in Kerala adds a pinch of turmeric for a beautiful color and extra health benefits.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Peel and roughly chop the chow chow. Heat 1 tablespoon oil in a pan.
2. Sauté the onions, garlic, and green chilies for about 3 minutes, until softened. Then, add the chopped chow chow and continue to sauté for another 3 minutes.
3. Add the tamarind, curry leaves, coriander leaves, and grated coconut. Fry on low heat for 2 minutes, stirring constantly.
4. Let the mixture cool slightly, then grind it coarsely in a mixer without adding any water. You want a slightly textured chutney, not a smooth paste.
5. In a small pan, heat 1 teaspoon oil and temper the mustard seeds, urad dal, and asafoetida. Once the mustard seeds start to splutter, pour this tempering over the chutney.
6. Serve immediately with hot steamed rice and a drizzle of ghee or sesame oil. It’s also fantastic with idli or dosa!

Expert Tips

• Don’t overcook the chow chow while sautéing – you want it to retain a little bit of crunch.
• Grinding the chutney coarsely gives it a lovely texture.
• The tempering is crucial for adding flavor and aroma. Don’t skip it!

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: Reduce or increase the number of green chilies to adjust the spice level. You can also remove the seeds from the chilies for a milder flavor.
• Festival Adaptations: This chutney is often made during Onam and Ganesh Chaturthi in South India as part of the festive feast. My aunt always adds a pinch of jaggery during these occasions for a touch of sweetness.

Serving Suggestions

This chutney is incredibly versatile! Here are a few ideas:

• With hot steamed rice and ghee/sesame oil – a classic combination!
• As a side dish with idli, dosa, or vada.
• Spread on sandwiches or wraps.
• As a dip for vegetable sticks.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavor might intensify over time.

FAQs

What is Chow Chow and where does it grow?

Chow chow (chayote squash) is a pear-shaped vegetable that grows on a vine. It’s native to Mexico and Central America, but is now widely cultivated in India, particularly in South India.

Can I use frozen grated coconut in this recipe?

Yes, you can! Just make sure to thaw it completely and squeeze out any excess water before adding it to the chutney.

How can I adjust the chutney’s consistency?

If the chutney is too thick, add a tablespoon or two of water while grinding. If it’s too thin, grind it for a little longer.

What is asafoetida (hing) and can I skip it?

Asafoetida is a pungent spice that adds a unique savory flavor. While it’s traditional in this recipe, you can skip it if you don’t have it on hand.

Can this chutney be made ahead of time?

Yes, you can make it a day ahead. The flavors will meld together beautifully! Just store it in an airtight container in the refrigerator.