Chow chow or Chayote is a very versatile vegetable, one which takes on the flavour of the ingredients that you use to enhance it. I make a chow chow chutney which BB loves, but this time I added some ginger to it, to add some kick to the chutney. This went very well with rava idlis which I made and will go well with other south Indian dishes like idlis and dosai.

Chow Chow Ginger Chutney

Ingredients:

• 1 chow chow or chayote
• 1 cup grated coconut
• 1-2 inch piece of ginger, for peeled
• 1 tsp urad dal
• 1 tsp chana dal
• 1 tsp mustard seeds
• 6-7 dried red chillies
• 1 small lime sized ball of tamarind
• 1 tsp oil
• Salt to taste

Method:

• Peel the chayote and remove the inner seeds. Chop them into small bite-sized pieces and keep aside
• In a pan heat oil and when warm, add the mustard seeds. When the mustard seeds splutter, add the urad dal and chana dal.
• Add the dried red chillies and let it brown slightly. Add the ginger and let it brown for a few seconds. Add the tamarind and let it cook for a couple of seconds.
• Now add the chopped chayote and a bit of salt and let it cook till the chayote has completely cooked.
• Remove from the flame and keep aside and let it cool completely.
• In a blender, blend the chayote with the coconut and blend well till it becomes a smooth paste. Add salt if needed.
• Serve with any bread, flatbread or idli, dosai etc.