I love chutneys and I prefer them with rice than with Idly and dosai. They easy to prepare and it makes a full meal with rice sided with chips or papad or fryums. When me and kiddo are alone, I always make these chutneys well ahead and prepare rice on required basis. When we grind without water, chutneys have longer shelf life.
It is very much like tindora chutney. For this chutney, I included garlic and curry leaves and didn’t roast coconut. It turned our pretty good and we all loved it.
- Chow-chow – 1 (Chayote)
- Onion – 1
- Green chillies – 2
- Red chillies – 3
- Tamarind – small gooseberry size
- Coconut – 1/4 cup
- Cilantro – handful
- Salt – as per taste
- Oil – 1 tbsp
- Curry leaves – 1 strand
- water – 3 tbsps
- Wash the veggie, peel the skin and chop into small pieces and also chop the onions.
- Heat the kadai and add oil.
- Once oil is hot, add the chopped chow-chow and fry it for 3-4 minutes.
- Now add, onions, garlic, slit green chillies and red chillies and fry it for couple of minutes.
- Add tamarind, curry leaves and cilantro and fry it for 3-4 minutes. Make sure the chow-chow is tender.
- If not cook for couple more minutes. For me the whole process took 10 minutes.
- Let it cool down and grind it along with salt and coconut by adding water.
Submitting this post for Blogging Marathon #49 – A 3 day marathon for 4 weeks
Blogging Marathon page for the other Blogging marathoner doing BM#49