Last Updated on 2 months by Neha Deshmukh

Chow Chow Chutney Recipe – Authentic Indian Dal & Tomato Relish

Introduction

Okay, let’s talk chutney! This Chow Chow Chutney is a little slice of my childhood. I remember my grandmother making this during the monsoon season, and the aroma would fill the entire house. It’s a unique blend of flavors – slightly spicy, tangy, and wonderfully textured. If you’re looking for something a little different from your usual Indian fare, you have to try this. It’s surprisingly easy to make and absolutely bursting with flavor.

Why You’ll Love This Recipe

This isn’t your average chutney. The star, Chow Chow (also known as Chuchay), gives it a subtle sweetness and a lovely crunch even after it’s ground. The combination of dals adds a beautiful nutty flavor and a satisfying thickness. Plus, it’s ready in under 30 minutes! It’s perfect as a side with rice, dosa, idli, or even as a spread for sandwiches.

Ingredients

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

• 1 cup Chow Chow (chopped) – about 150g
• 1 Tomato
• 1 tbsp Oil – about 15ml
• 1 tbsp Tur dal (split pigeon peas) – about 15g
• 1 tbsp Channa dal (split chickpeas) – about 15g
• 4 Red chillies
• Salt as needed

Ingredient Notes

Let’s chat about the ingredients for a sec. These little things can make all the difference!

Chow Chow (Chuchay) – A Unique Vegetable

Chow Chow is a crisp, mild-flavored vegetable. It looks a bit like a pear, but with ridges. It’s not always easy to find, but it’s worth the hunt! I usually find it at Asian grocery stores.

Dals – Tur Dal & Channa Dal Significance

Tur dal and channa dal are staples in Indian cooking. They not only add protein but also create a lovely texture in the chutney. They’re both readily available in any Indian grocery store.

Regional Variations in Red Chilli Usage

The number of red chillies you use depends on your spice preference! I like a good kick, but feel free to adjust. Some regions in India use Byadagi chillies for color and mild heat, while others prefer spicier varieties.

Oil – Choosing the Right Oil for Flavor

I usually use a neutral oil like sunflower or vegetable oil. But, a teaspoon of sesame oil added at the end can really elevate the flavor!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Toast the Dals: Heat a teaspoon of oil in a pan. Add the tur dal, channa dal, and red chillies. Sauté until the dals turn golden brown – this usually takes about 3-5 minutes. Keep a close eye on them, as they can burn quickly! Remove from the pan and set aside.
2. Cook the Vegetables: In the same pan, heat the remaining oil. Add the chopped chow chow and tomato, along with a pinch of salt. Cook until the vegetables soften – about 5-7 minutes. Don’t worry about getting them too soft, as we’re going to grind them. Let this mixture cool down completely.
3. Grind it All Together: Now for the magic! Grind the sautéed dals and red chillies with a little water to a coarse paste. Add the cooled vegetables and grind again until combined, but still slightly coarse. You don’t want it to be completely smooth – a little texture is key.
4. Serve & Enjoy: That’s it! Your Chow Chow Chutney is ready. Serve it hot with rice, drizzled with a little ghee, and a side dish of your choice.

Expert Tips

• Don’t Overcook the Dals: Burnt dals will make the chutney bitter.
• Cooling is Key: Letting the vegetables cool before grinding prevents splattering and ensures a better texture.
• Adjust the Water: Add water gradually while grinding to achieve your desired consistency.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: Reduce the number of red chillies for a milder chutney, or add a green chilli for extra heat.
• Festival Adaptations (e.g., Onam Sadya): This chutney is a wonderful addition to a traditional Onam Sadya spread in Kerala. My aunt always makes a big batch for the festival!

Serving Suggestions

This chutney is incredibly versatile. Here are a few of my favorite ways to enjoy it:

• With hot steamed rice and a dollop of ghee.
• As a side for dosa and idli.
• Spread on sandwiches or wraps.
• With a simple lentil curry (dal).

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

Let’s tackle some common questions!

What is Chow Chow and where can I find it?

Chow Chow, also known as Chuchay, is a vegetable with a mild, slightly sweet flavor. You can usually find it at Asian grocery stores. If you can’t find it, you can substitute with zucchini, but the flavor won’t be quite the same.

Can I use other dals instead of Tur and Channa dal?

While tur and channa dal are traditional, you can experiment with other dals like toor dal or masoor dal. Just be mindful that they might slightly alter the flavor and texture.

How can I adjust the chutney’s consistency?

Add more water for a thinner consistency, or grind for a longer time for a smoother texture.

Can this chutney be made ahead of time?

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

What are some other vegetables I can add to this chutney?

You can add a small piece of carrot or beetroot for extra sweetness and color. Some people also like to add a little bit of onion.