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Chow Chow Chutney / Chayote Chutney / Bangalore Brinjal Chutney

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Chow chow chutney, also known as chayote chutney or Bangalore Brinjal Chutney.

Idly and Dosa are staple food in every south Indian household.  Making an Idly and dosa is not a big deal but what to serve as an accompaniment is a challenging task everyday. To provide a solution to it, Chutney recipes like this come to the rescue.

It is a great alternate for usual onion and tomato and coconut chutneys. Those who doesn’t prefer to eat this Vegetable but still wanted the nutrients from it, then this chutney is correct choice for you.

As we saute and cook the chow chow, it is good to health and  prevents cancer development. Chow chow is a good source of vitamin c and it helps to convert protein into fat energy. Chow chow doesn’t have any bad cholesterol and the high water content helps you to keep hydrated in this summer.

This chutney almost taste like tomato onion chutney and one can find out the chow chow taste only if it is told explicitly. It is a perfect side dish for idly and dosa.


Basic Information:

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Makes: ~1 cup



For Chutney:

Oil – 1 and 1/2 tbsp

Urad dal – 1 tbsp

Dry red chilli – 4

Onion – ¾ cup

Tomato – ½ cup

Chow Chow/Chayote – 1 cup

Garlic – 3 cloves

Tamarind – a small piece

Salt – to taste

For Seasoning:

Oil – 2 tsp

Mustard seeds – ½ tsp

Curry Leaves – 5 leaves

Asafoetida – a pinch

Video Recipe:

Method with step by step pictures:

1) Heat 1 and 1/2 tablespoon oil in a kadai or pan.

2) Add urad dal and fry till it turns golden brown in colour. Add 4 dry red chillies and saute till it changes in its colour slightly.


3) Add onion, tomato and chayote one by one. add 3 garlic cloves. Saute till everything cooked well.

4) Towards the end, add a piece of tamarind and salt to taste.


5) The heat in the pan is enough to soften the tamarind. You  may also soak tamarind in hot water and add it while grinding.


6) Cool down the sauteed ingredients to room temperature.

7) Grind it to a smooth paste. Add 2 tbsp to 1/4 cup of water for grinding and for rinsing the mixie jar.


8) Mix well, taste and adjust the salt if needed.

9) In another pan, heat 2 tsp of oil.


10) Throw mustard seeds and allow it to splutter.

11) When the crackle sound suppresses, add curry leaves and asafoetida.

12) Mix well and add it to the chutney.

13) Serve  with idly/dosa.

Serving suggestion:

1) It can be served as a side dish for idly/dosa for breakfast or dinner.



1) Make sure to cook the chayote well before grinding.

2) Store the leftover chutney in fridge if any. It keeps well for a day if stored in fridge.

3) The colour of the chutney depends on the dry red chilli and tomato we use.

4) I have used yellow onion for this chutney and you can substitute it with red onion.

5) Adjust the water quantity according to the taste and consistency needed.

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