Chayote Squash or Chow Chow as it is called in south India is quite a versatile vegetable, at least by the different dishes that South Indians make with it. Chow Chow Koottu, or stew, Sambar, and of course Thuvaiyal or Chutney. I’m sure there are various other dishes for this native Mexican vegetable so if there are others you know of, do send them my way.
Amma has been experimenting with recipes lately as she collects them from watching Indian TV shows or as she browses through her favorite Tamil magazines online, Mangaiyar Malar, Thendral etc so this was one of her very successful experiments. I’ve made this chutney before but this was a much tangier, spicier version that i will try again.
The interesting note about this recipe is that you may substitute the Chayote with any other vegetable, eggplant, tindora (dondakkaya) or ivy gourd, ridged gourd etc.
Chayote squash, peeled and cubed – 1
Red onion – 1/2
Garlic pods – 2-3
Thai green chilies – 5, sliced
Shredded coconut – 2 tbsp
Dry red chilies – 3
Tamarind paste – 1 tsp
Chopped cilantro – 1/2 cup
Olive oil – 2 tbsp
1. Heat the oil in a fry pan. Add the dry red chilies and saute lightly for about 1 minute.
2. Now add the chhopped onion, green chilies, garlic and saute for another 2 minutes.
3. Now add the chopped chayote squash pieces, salt and mix well.
4. Add the coconut, and chopped cilantro and cook till the chayote gets soft but not mushy.
5. Cool the mixture a little. Then grind all the above in a blender without adding any water to a coarse mixture. Make sure to check that it’s not ground too much, and so that pieces of the onion and chayote are still visible. The chunks add to the taste.
6. Enjoy with some hot rice and ghee (clarified butter):)