Pin
I like chow chow and make chow chow sambar or chow chow kootu very regularly since it’s easily available in the vegetable markets here. But a chutney? Let’s see how that goes.
Chow Chow Chutney (Thuvaiyal) Recipe
Preparation time: 10 minutes Cooking time: 15 minutes Makes ~2 cups chutney Serves 4-6 Adapted from: Dakshin by Chandra Padmanabhan
Ingredients: 1 medium-sized chow chow 1 tomato 1 tablespoon of oil 1 green chilly 1 small bunch of coriander leaves (cilantro) 2 tablespoon of toor dal 1 tablespoon of skinned urad dal 2-3 dry red chillies ½ teaspoon of hing/asafoetida/perungaayam Salt to taste
How to make Chow Chow Chutney:
Peel and grate the chow chow. Chope the tomatoes into small pieces and roughly chop up the coriander leaves. Pin
in ½ tablespoon oil, fry both the dals along with the hing and dry red chillies.
When the dals turn golden brown, remove from pan and set aside to cool.
Grind the cooled dal mixture to a fine powder. MIne wasn’t super fine, and that’s just fine. Heh.
In the same pan, add ½ tablespoon more oil and add the grated chow chow, chopped tomatoes, and the green chilly.
The chow chow will let out water and turn a duller colour. Cook until the water has evaporated and the tomatoes turn softy and mushy - around 5-6 minutes. Set aside to cool.
Once cooled, transfer the chow chow mixture to a blender, add the coriander leaves, and blend to a paste without adding any water.
Add the dal mixture and some salt and blend again scraping down the side a couple of times. Don’t add any water.
Done! Goes super well with plain white rice and ghee. I served it with rice and kadala kozhambu .
Pin
I like chow chow and make chow chow sambar or chow chow kootu very regularly since it’s easily available in the vegetable markets here. But a chutney? Let’s see how that goes.
Chow Chow Chutney (Thuvaiyal) Recipe
Preparation time: 10 minutes Cooking time: 15 minutes Makes ~2 cups chutney Serves 4-6 Adapted from: Dakshin by Chandra Padmanabhan
Ingredients: 1 medium-sized chow chow 1 tomato 1 tablespoon of oil 1 green chilly 1 small bunch of coriander leaves (cilantro) 2 tablespoon of toor dal 1 tablespoon of skinned urad dal 2-3 dry red chillies ½ teaspoon of hing/asafoetida/perungaayam Salt to taste
How to make Chow Chow Chutney:
Peel and grate the chow chow. Chope the tomatoes into small pieces and roughly chop up the coriander leaves. Pin
in ½ tablespoon oil, fry both the dals along with the hing and dry red chillies.
When the dals turn golden brown, remove from pan and set aside to cool.
Grind the cooled dal mixture to a fine powder. MIne wasn’t super fine, and that’s just fine. Heh.
In the same pan, add ½ tablespoon more oil and add the grated chow chow, chopped tomatoes, and the green chilly.
The chow chow will let out water and turn a duller colour. Cook until the water has evaporated and the tomatoes turn softy and mushy - around 5-6 minutes. Set aside to cool.
Once cooled, transfer the chow chow mixture to a blender, add the coriander leaves, and blend to a paste without adding any water.
Add the dal mixture and some salt and blend again scraping down the side a couple of times. Don’t add any water.
Done! Goes super well with plain white rice and ghee. I served it with rice and kadala kozhambu .
