Chow chow chutney (thogayal) recipe
Chow chow chutney recipe with onion, garlic and chillies, a spicy and tangy dish that goes well with hot steamed rice mixed with ghee or sesame oil. Step by step pictures recipe.
- 1/2 chow chow/ chayote squash medium
- 4 fresh chilli I used ripe birds eye chilli - use spicy variety to balance the tamarind
- 1 tsp tamarind packed
- 5 Small onion/ shallots
- 5 Garlic cloves
- 2 tbsp Coconut grated
- 1 tbsp Coriander leaves chopped
- 1 Sprig curry leaves
- 1 tbsp Oil
- Salt as needed
- 1 tsp Oil
- 1/2 tsp Mustard
- 1 tsp Urad dal
- 1 Asafoetida generous pinch
- Curry leaves optional
Peel, chop chow chow roughly. Gather the ingredients. Heat 1 tbsp oil, add onion, garlic and green chilli and chow chow.
Sautee for 3 minutes. Top with tamarind, curry leaves, coriander leaves and coconut.
Fry in low flame for 2 more minutes. Remove and cool down in a plate.
Place in a mixie and grind without water coarsely. You can first grind tamarind and chilli and then add rest of the ingredients too.
In the same kadai, add 1 tsp oil and temper the items. Mix with the chutney. (You can do this very first step and transfer to the serving bowl. Later mix ground chutney to it)
Just sautee for 3-5 minutes total time, it is enough for the chutney. Make sure to use spiciest variety of chilli or increase number accordingly to balance the tamarind. Adding salt while sauteeing ensures it gets cooked faster.