Chayote squash, or chow chow as it is known in South India, is a surprisingly versatile vegetable. South Indian kitchens use it in a variety of dishes, including chow chow koottu (a mild stew), sambar, and of course thuvaiyal or chutney. I’m sure there are many other ways this native Mexican vegetable is used, so if you know of more, do share them with me.
Amma has been experimenting with new recipes lately, inspired by Indian cooking shows and her favorite Tamil magazines online such as Mangaiyar Malar and Thendral. This chutney was one of her particularly successful experiments. I’ve made chow chow chutney before, but this version stood out for being noticeably tangier and spicier, and it’s one I’ll definitely be making again.
One interesting aspect of this recipe is its flexibility. You can substitute chayote with other vegetables such as eggplant, tindora (dondakkaya or ivy gourd), ridge gourd, or similar vegetables, and the chutney adapts beautifully.
Ingredients
- Chayote squash, peeled and cubed – 1
- Red onion – 1/2
- Garlic cloves – 2 to 3
- Thai green chilies – 5, sliced
- Shredded coconut – 2 tbsp
- Dry red chilies – 3
- Tamarind paste – 1 tsp
- Cilantro, chopped – 1/2 cup
- Olive oil – 2 tbsp
- Salt – to taste
Method
1. Heat the oil in a frying pan. Add the dry red chilies and sauté lightly for about 1 minute.
2. Add the chopped onion, green chilies, and garlic. Sauté for another 2 minutes until fragrant.
3. Add the cubed chayote squash and salt. Mix well.
4. Add the shredded coconut and chopped cilantro. Cook until the chayote becomes soft but not mushy.
5. Allow the mixture to cool slightly. Grind everything in a blender without adding water, stopping at a coarse consistency. Make sure not to over-grind; visible pieces of onion and chayote add texture and depth of flavor.
6. Serve with hot rice and ghee (clarified butter).
Simple, rustic, and full of flavor, this chow chow chutney is a great way to highlight an often underrated vegetable.
