Monday, October 4, 2010

Chow Chow skin Thogayal - Chayote skin Chutney

My mom used to make this chutney back then. After I started my life here, I dint try that for a long time. My husband is not for chow chow. Not his kinda veggie. Thats when this struck me. Why not try it as chutney. Actually I never bought this veggie for about 2 yrs. But now, considering health factors and reducing on junk food, I started to try almost every vegetable that is nutritious. Today I made this thogayal. It came out well . Its full of fiber as it is made with the skin of the vegetable.  You could saute the vegetable with some salt and pepper or make some curry with the vegetable. When you make the vegetable do not throw the skin. It can be used to make this chutney.

Chayote is said to contain vitamin C. It is fat free, cholestrol free, sodium free. It has diuretic, cardio vascular and anti inflammatory properties.


Skin of  1 chayote peeled.
Channa Dhal - 1 tbsps
Urad dhal - 2 tbsps
Salt - to taste
Red Chilli - 1
Asafoetida - a pinch
Oil - 2 tbsps
Tamarind -  small marble size


In a pan  heat one tbsps oil and fry urad dhal, channal dhal along with asafoetida , red chilli until urad dhal turn golden brown. Let it cool for sometime.

Meanwhile, heat another tbsps oil in the same pan and fry this peeled skin until they become tender.

Grind the skin along with the roasted dhal and tamarind to a fine paste.

Serve it with hot rice, roti or poori. Tastes good with dosa or idly too... The best is my husband dint know what this chutney had in it. ;-)

Sending this to Taste of Pearl City's "Anyone Can cook Weekly event"

Happy Cooking!!!


  1. have never cooked with this vegetable before..sounds interesting!

    US Masala

  2. That's one of my favourite chutney, i just love this. Thank you so much for linking this delicious chutney to Any One Can Cook Series 2.

  3. haven't had this delicious

  4. Hai amritha! Thanks for visiting and commenting. I didn't know Chow chow's skin can be turned to delicious thogayal. Thanks for sharing.


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