Chow Chow Chutney Recipe | Chow Chow Thogayal Recipe

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

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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 tbsp of oil
1 green chilly
1 small bunch of coriander leaves (cilantro)
2 tbsp of toor dal
1 tbsp of skinned urad dal
2-3 dry red chillies
1/2 tsp of hing/asafoetida/perungaayam
Salt to taste

How to make Chow Chow Chutney:

1. Peel and grate the chow chow. Chope the tomatoes into small pieces and roughly chop up the coriander leaves.
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2. in 1/2 tbsp oil, fry both the dals along with the hing and dry red chillies.

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When the dals turn golden brown, remove from pan and set aside to cool.

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Grind the cooled dal mixture to a fine powder. MIne wasn’t super fine, and that’s just fine. Heh.

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3. In the same pan, add 1/2 tbsp more oil and add the grated chow chow, chopped tomatoes, and the green chilly.

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4. 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.

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5. Once cooled, transfer the chow chow mixture to a blender, add the coriander leaves, and blend to a paste without adding any water.

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Add the dal mixture and some salt and blend again scraping down the side a couple of times. Don’t add any water.

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Done! Goes super well with plain white rice and ghee. I served it with rice and kadala kozhambu.

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In case you want to take a look at the book I got the recipe from, check it out on Amazon or Flipkart.