Chow-Chow Kothamalli Chutney Recipe – Chayote Coriander Chutney
In the vibrant world of South Indian cuisine, Chow-Chow Kothamalli Chutney, also known as Chayote Coriander Chutney, stands out as a refreshing and flavorful accompaniment that embodies the rich tapestry of flavors characteristic of this region. The use of chayote, a mild and crisp squash, combined with the fragrant coriander leaves, creates a delightful balance that elevates any meal. This chutney is not only easy to prepare but also diabetic-friendly, making it a perfect addition to your culinary repertoire.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chow chow (chayote squash) | 1, diced |
| Coriander (Dhania) Leaves | 1 cup |
| White Urad Dal (Split) | 2 teaspoons |
| Chana Dal (Bengal Gram Dal) | 1 teaspoon |
| Tamarind | 30 grams |
| Dry Red Chillies | 3 |
| Sunflower Oil | 2 teaspoons |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~90 |
| Protein | ~3g |
| Carbohydrates | ~12g |
| Dietary Fiber | ~2g |
| Fats | ~4g |
| Sodium | ~50mg |
Preparation Time
| Time Component | Duration |
|---|---|
| Preparation Time | 20 minutes |
| Cooking Time | 20 minutes |
| Total Time | 40 minutes |
Servings
| Servings | Quantity |
|---|---|
| Number of Servings | 4 |
Instructions
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Prepare the Ingredients: Begin by cleaning, peeling, and dicing the chayote squash (chow chow) into small cubes. Gather all other ingredients to ensure a smooth cooking process.
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Sauté the Dals: In a medium-sized saucepan, heat the sunflower oil over a medium flame. Once the oil is hot, add the split urad dal and chana dal. Stir them together and sauté until they turn golden brown, releasing a nutty aroma.
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Add the Chillies: Once the dals have reached a golden hue, introduce the dry red chillies to the pan. Sauté for a minute or until the chillies become fragrant, ensuring not to burn them.
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Incorporate the Chayote: Add the diced chow chow to the saucepan. Sauté the mixture gently, allowing the chayote to cook while still retaining its firmness. You want it tender but not mushy.
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Mix in the Tamarind: Once the chayote is almost cooked, add the tamarind to the pan. Continue to sauté the mixture for an additional few minutes until everything is well combined and cooked through.
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Cool the Mixture: Turn off the flame and allow the chow chow mixture to cool to room temperature. This step is crucial for achieving the best texture in your chutney.
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Grind the Chutney: Transfer the cooled chow chow mixture to a mixer. Add the fresh coriander leaves and salt to taste. Blend until you achieve a smooth chutney consistency. If the chutney appears too thick, add a splash of water as needed to reach your desired texture.
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Optional Tempering: If you wish to add an extra layer of flavor, you can temper the chutney with mustard seeds, a few more urad dal, and fresh curry leaves. Simply heat a teaspoon of oil in a small pan, add the ingredients, and let them splutter before pouring them over the chutney.
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Serve: The Chow-Chow Kothamalli Chutney is now ready to be served! Enjoy it as a delightful accompaniment with soft idlis, crispy onion rava dosas, or as part of a full-course South Indian lunch.
This chutney, with its vibrant color and refreshing taste, is sure to become a cherished staple in your kitchen, enhancing not just the flavor of your dishes but also the joy of sharing meals with family and friends. Happy cooking!
