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    Home » Chutneys / Thuvaiyals » Chayote Squash Chutney | Chow – Chow Chutney | Chow Chow Thuvaiyal

    Chayote Squash Chutney | Chow – Chow Chutney | Chow Chow Thuvaiyal

    Posted on June 19, 2020 · Last Updated on October 17, 2022 · By Srividhya G · 30 Comments

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    Jump to Recipe Card Watch Recipe Video
    chow chow chutney in a white bowl placed on a blue fabric with text overlay

    A spicy and lip-smackingly delicious chow chow or chayote squash chutney without any lentils. Easy vegetable chutney – a perfect accompaniment for rice and tiffin.

    chow chow chutney in a small white ceramic bowls with wooden accessories on the side as a prop

    Just last week, I posted peanut chutney, and now I back with another chutney, but this time it is with my favorite vegetable – chow chow or chayote squash. I have explained what chayote squash is and how to cook it in my kootu post. So let me get into the recipe details right away.

    Jump to:
    • Vegetable-based chutneys-
    • What’s so special about this chow chow chutney-
    • Chayote Squash Chutney Recipe Video-
    • Step-wise details-
    • Recipe Notes-
    • Other chutney recipes for rice-
    • 📖 Recipe

    Vegetable-based chutneys-

    I love vegetable-based chutney, and they come in handy when you are looking for a quick food fix. I serve this chutney with hot steamed rice with a dollop of ghee or gingelly oil and with papad. Give it a try, and I am sure your family will love it too.

    While kootu is very common with this vegetable in Tamil Nadu, chayote chutney is quite popular in the neighboring states. This chutney is very similar to my ivy gourd chutney, which I adapted from Chef Revathy Shanmugam. This chutney is very similar to it but with subtle differences.

    These chutneys are quite popular in Andhra, and it is a great rice accompaniment. You can make this chutney with vegetables like ivy gourd, snake gourd, butternut squash, purple and green cabbage. As we are serving this with rice, it is more like thuvaiyal or thogayal.

    close up look of chow chow chutney

    What’s so special about this chow chow chutney-

    • It is naturally vegan and gluten-free. Make sure to serve this with rice and gingelly oil for a fully vegan meal.
    • An amazing chutney for all spice-lovers.
    • No lentils are required for this recipe. It is light.
    • Very versatile. If you are going to serve this only with rice, then grind it coarsely if not grind it smooth and you can smear it on your bread and make a yummy chutney sandwich and also on your dosa and whatnot. I always grind it smooth
    • This chutney has the goodness of all the herbs – curry leaves, cilantro, and mint. Even though the original recipe doesn’t call for it, I love adding all these three herbs. It enhances the flavors amazingly. 

    Chayote Squash Chutney Recipe Video-

     

    Step-wise details-

    • In a pan heat the oil and when the oil is hot, add the chopped chayote squash along with the peel. Saute for about 3 to 4 minutes.
    • Now add the onion, broken dried red chilies, green chilies, garlic cloves, and salt. Mix thoroughly and saute again for 5 minutes or until the raw smell of the onion and garlic goes off.
    • Now add in the cilantro, mint leaves, curry leaves followed by the dry coconut. Mix and cook again for 2 minutes. The overall cooking time is 10 to 12 minutes. If your chayote squash is not tender, you might have to saute for a long time. Cook till the chayote squash is tender and al dente. You don’t need to cook until it turns very soft and mushy.
    • Let it cool completely and grind it by adding 1 tsp of tamarind paste and very little water. 2 to 3 tbsps of water should be sufficient. 
    • That’s it; the chutney is ready. Serve it with rice. We don’t need to temper this chutney.

    chayote squash chutney in a white bowl placed on a blue fabric

    Recipe Notes-

    • If using tamarind pulp/flesh – you can use small marble-sized tamarind. You can saute it along with chow chow. Add it while adding the onion so that it softens. 
    • Adjust the salt and spice, but this chutney is slightly on the spicier side. So add the chilies accordingly. You can add either 4 to 5 dried red chilies or 4 to 5 green chilies. I went with a combination of both, but that’s not mandatory.
    • If you are planning to serve it only with rice, then grind this chutney coarsely. I usually use my chutney as a sandwich spread and also for idli and dosai. So I went with a smooth consistency.
    • Do not add more water while grind. 2 to 3 tbsps of water is more than sufficient.
    • You can replace chow chow with ivy gourd, snake gourd, cabbage, and make similar chutney.
    • I used dry unsweetened coconut for this recipe. But you can use fresh ones as well. 
    • If you can’t source curry leaves, please skip and increase the amount of cilantro and mint. Too much of mint will make it more like mint chutney. So keep mint leaves at bay.

    Other chutney recipes for rice-

    If you like this chayote squash chutney and looking for other chutney recipes, then check these out,

    • Ginger Chutney
    • Ridgegourd Chutney
    • Kabocha squash gut chutney
    • Green mango chamanthi / Kerala style raw mango chutney
    • Ivy gourd chutney

    PS: Follow me on Instagram or join my Facebook Group for more gardening and recipe updates. If you try this chow chow chutney recipe, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it asap.  Make sure to follow me on my Pinterest for more healthy and delicious ideas!

    📖 Recipe

    square image of chow chow chutney kept in a small ceramic bowl
    Pin Recipe Print Recipe
    5 from 3 votes

    Chayote Squash Chutney | Chow - Chow Chutney

    A spicy and lip-smackingly delicious chow chow or chayote squash chutney without any lentils. Easy vegetable chutney - a perfect accompaniment for rice and tiffin.
    Prep Time5 mins
    Cook Time20 mins
    Course: Entree
    Cuisine: South Indian
    Servings: 6
    Calories: 67kcal
    Author: Srividhya G

    Equipment

    • Sauce pan or kadai
    • Blender like Blendtec or Indian mixer jar

    Ingredients

    Measurement Details: 1 cup=240ml; 1 tbsp=15ml; 1tsp=5ml;

    • 1 tbsp oil
    • 1 chayote squash approx 300 grams seeds removed and chopped roughly if the peels are tender include the skin as well
    • 1 cup onion chopped approx 150 grams
    • 3 dried red chilies broken into small pieces
    • 2 green chilies break into small pieces
    • 2 garlic cloves cut into halves
    • ½ tbsp salt or to taste
    • ¼ cup cilantro chopped
    • 5 mint leaves
    • 15 to 20 curry leaves or 1 strand
    • ¼ cup unsweetened dry coconut
    • 1 tsp tamarind paste
    • 2 to 3 tbsps of water

    Instructions

    • In a pan heat the oil and when the oil is hot, add the chopped chayote squash along with the peel. Saute for about 3 to 4 minutes.
    • Now add the onion, broken dried red chilies, green chilies, garlic cloves, and salt. Mix thoroughly and saute again for 5 minutes or until the raw smell of the onion and garlic goes off.
    • Now add in the cilantro, mint leaves, curry leaves followed by the dry coconut. Mix and cook again for 2 minutes. The overall cooking time is 10 to 12 minutes. If your chayote squash is not tender, you might have to saute for a long time. Cook till the chayote squash is tender and al dente. You don't need to cook until it turns very soft and mushy.
    • Let it cool completely and grind it by adding 1 tsp of tamarind paste and very little water. 2 to 3 tbsps of water should be sufficient.
    • That's it; the chutney is ready. Serve it with rice. We don't need to temper this chutney.

    Video

    Notes

    • If using tamarind pulp/flesh - you can use small marble-sized tamarind. You can saute it along with chow chow. Add it while adding the onion so that it softens.
    • Adjust the salt and spice, but this chutney is slightly on the spicier side. So add the chilies accordingly.
    • You can add either 4 to 5 dried red chilies or 4 to 5 green chilies. I went with a combination of both, but that's not mandatory.
    • If you are planning to serve it only with rice, then grind this chutney coarsely. I usually use my chutney as a sandwich spread and also for idli and dosai. So I went with a smooth consistency.
    • Do not add more water while grind. 2 to 3 tbsps of water is more than sufficient.
    • You can replace chow chow with ivy gourd, snake gourd, cabbage, and make similar chutney.
    • I used dry unsweetened coconut for this recipe. But you can use fresh ones as well.
    • If you can't source curry leaves, please skip and increase the amount of cilantro and mint. Too much of mint will make it more like mint chutney. So keep mint leaves at bay.

    Nutrition

    Calories: 67kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 637mg | Potassium: 158mg | Fiber: 2g | Sugar: 4g | Vitamin A: 389IU | Vitamin C: 89mg | Calcium: 27mg | Iron: 1mg

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel
    Update Notes: First posted in 2015. Updated the recipe with new pics, and recipe cards in 2020.
    297 shares
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    Filed Under: Blogging Marathon, Chutneys / Thuvaiyals, Pumpkin and Squash Tagged With: Blogging Marathon, chow-chow chutney, chutney for rice, under 30 mts

    Reader Interactions

    Comments

    1. Chitra says

      March 18, 2021 at 4:29 pm

      5 stars
      The main reason I decided to use this recipe was because it said to use the vegetable with the peel. One less work to do along with the additional health benefits. Chutney came out really good.
      thanks!

      Reply
      • Srividhya G says

        March 18, 2021 at 4:55 pm

        Thanks a lot. Glad it came out well. :-)

        Reply
    2. themadscientistskitchen says

      February 09, 2015 at 6:43 am

      O wow I thought we made vegetable out of this only. Next time I see it I will definitely try it out.

      Reply
    3. Pavani says

      February 08, 2015 at 1:36 pm

      Stocking the fridge with chutneys like this is a great idea for quick meals. They are great to serve with idlis, dosas and upma. Love your chayote chutney. Will try.

      Reply
      • srividhya says

        February 08, 2015 at 9:15 pm

        Thanks Pavani. Let me know how it turned out.

        Reply
    4. Suma Gandlur says

      February 07, 2015 at 8:53 pm

      Sounds good. I make chayote chutney in a different way without onion.

      Reply
      • srividhya says

        February 08, 2015 at 9:16 pm

        Oh wow. Have you posted that?

        Reply
    5. Sneha datar says

      February 07, 2015 at 8:46 am

      An interesting chutney.

      Reply
    6. Traditionally Modern Food says

      February 05, 2015 at 8:57 pm

      Thogayal and rice:-) I love it..

      Sri, you are awesome, how do u manage to post daily.
      I have post in draft but I am lazy to sit and do..kuddos

      Reply
      • srividhya says

        February 06, 2015 at 7:11 am

        Thanks da. My monthly blogathon is done. Now this is 3 day a week. Somehow going on. There will be a break now though :-) :-)

        Reply
    7. priya says

      February 05, 2015 at 12:15 pm

      Lipsmacking chutney, i can have two more idlies with this chutney.

      Reply
      • srividhya says

        February 05, 2015 at 6:06 pm

        he he.. Thanks :-)

        Reply
    8. Harini says

      February 05, 2015 at 7:44 am

      I love to make chutneys with all vegetables.

      Reply
      • srividhya says

        February 05, 2015 at 8:35 am

        :-) :-)

        Reply
    9. Varada says

      February 05, 2015 at 6:11 am

      Not sure what chow chow is but that bowl looks delicious.

      Reply
      • srividhya says

        February 05, 2015 at 8:36 am

        Its the chayote. Edited the post.

        Reply
    10. Srivalli says

      February 05, 2015 at 12:47 am

      Ehmm..this is something my MIL makes, agree all chutneys tastes great with rice as well..

      Reply
      • srividhya says

        February 05, 2015 at 8:37 am

        Yeah :-)

        Reply
    11. Priya Srinivasan says

      February 04, 2015 at 11:24 pm

      A nice variation from the regular chutney’s!! chow chow is a bit costly here, so have never bought it!! But in chennai, amma makes it quite often!!!

      Reply
      • srividhya says

        February 05, 2015 at 8:37 am

        It is one of the readily available veggie in chennai

        Reply
    12. Sandhya Ramakrishnan says

      February 04, 2015 at 7:04 pm

      I have never made chow chow chutney! I have couple of chow chow’s in the fridge, I will try the recipe. Looks wonderful!

      Reply
      • srividhya says

        February 05, 2015 at 8:36 am

        Thanks. Let me know how it turned out

        Reply
    13. Malar says

      February 04, 2015 at 10:52 am

      Lovely chutney, me too love chutneys with rice, but my hubby wouldn’t prefer it. So gotta prepare some sambar all the time :( I will try this the next time he has team lunch ;)

      Reply
      • srividhya says

        February 04, 2015 at 1:16 pm

        he he he ;-) ;-)

        Reply
    14. cookingwithsapana says

      February 04, 2015 at 8:52 am

      Very interesting and flavorfull chutney.

      Reply
      • srividhya says

        February 04, 2015 at 1:16 pm

        :-) :-)

        Reply
    15. Bikramjit says

      February 04, 2015 at 8:04 am

      The name itself is fascinating :) i bet the chutney too is

      Reply
      • srividhya says

        February 04, 2015 at 1:16 pm

        Its the Chayote.. chow chow in Tamil :-)

        Reply
    16. Aruna Panangipally says

      February 04, 2015 at 7:22 am

      I never knew we could make a chutney with chow chow. Time to try something new.

      Reply
      • srividhya says

        February 04, 2015 at 1:15 pm

        :-) Let me know how it turned out.

        Reply

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