CHOW CHOW PEEL CHUTNEY
Chow Chow or Chayote is a tasty vegetable which I use in Sambhars, Aviyal, Kootu and Mor Kuzhambu. I also make a coconut based curry with it. While making all these dishes you ought to peel the skin of chow chow. In my house we do not discard the peel but use it in the making of chutneys which is delicious and healthy. You can have it for Idlis, Dosas, Upmas, Adais or even rice. Chayote has no saturated fat hence very less calories. It is rich in minerals, vitamins anti-oxidants and is a rich source of dietary fibre. The peel contains many valuable nutrients than the vegetable itself. I also learnt that it is called vegetable pear. My daughter who doesn’t like this vegetable loved it as I included some tomatoes also. It is very essential for us mothers to make dishes as tasty as possible is it not?
Chayote is from the gourd family and tastes really nice when spices are added to it. I some times make Ridge Gourd Thogayal which is similar to this and equally tasty. A lot of variations can be added in this like the addition of coriander leaves to the mixture before grinding. It is one of the traditional recipes at home and I enjoy each time making it. It is also called Bangalore Kathrikai and is sometimes seen with thorns in between the skin. It is very necessary that the vegetable should be fresh and tender. Otherwise you won’t get the peel sufficiently. In Andhra this recipe is made by roasting tr dal in place of other dals. Also more spice is added. I have a few chutney recipe which are really tasty.
Check them below.