Chow Chow Chutney / Chayote Side dish Recipe

We have been preparing many side dishes for idly, Dosa, chapati, Roti etc., But in this article, I would like to post a chutney with a common  vegetable. Everybody would have heard about chow chow vegetable. Using this we prepare sambar, kootu, curry etc. Here i have posted chutney recipe by using chow chow. That too, it looks alike tomato chutney. I got this wonderful recipe from my dear friend Gokila. 

Many of us do not like this chow chow because of its taste. Since chow chow is low in calories and full of vitamins and other nutrients, it is a wonderful idea to include in our daily diet as a tasty side dish. Children and even elders might not knowing that we have included this vegetable in the chutney. I will cheat Vyshu by telling this as a tomato chutney and she will complete the idlis thinking like that. I think this recipe will be useful for my readers too. Lets c how to prepare.

Ingredients:

1. Chow Chow - 1/2 of whole vegetable
2. Big Onion -1 medium size
3. Sweet Tomatoes - 2
4. Red Chilli - 2
5. Channa Dal - 2 tsp
6. urad Dal - 1 tsp
7. Grated Coconut - 2 tbsp
8. Curry leaves few
9. Coriander leaves few
10. Mustard - 1/8 tsp
11. Oil - 2 tbsp
12. Salt as per taste

Cooking Method:

Cut the whole Chow chow in to half. If it is too big quarter size is enough for chutney. Remove the skin of the vegetable and wash thoroughly.
In a grater grate the chow chow and keep it aside.

In a pan add oil channa dal, urad dal followed by onion, red chilli and tomato. Saute everything for a minute.

Add the grated chow chow, close the lid and cook for about 3 to 5 mins  in medium low flame. Keep stirring in between. Ensure it does not get burnt. No need to add water. The vegetable will be cooked in its own water. 

Add the grated coconut and saute for a minute. 

Leave it to cool down. Add required salt.  Add it to a mixie and grind. No need to add water. If you need add little water and grind. 

Temper the chutney with mustard, channa dal, urad dal and curry leaves.

Now its time to taste the healthy and tasty chow chow chutney with idly or Dosa. It looks absolutely like tomato chutney. 

Notes:

• You can add chow chow vegetable according to your taste. if you like this veg more you can add more chow chow than onion and tomato.
• For variations you can add radish instead of chow chow. It will be a different taste. 
•  If you do not like coconut, you can make this chutney even without coconut, it tastes good.

Nellikai Uppilitathu / Amla in Salt Water

Hot and Sour Gooseberries !!!

After our Wayanad and Calicut visit , I was waiting all these days to Post this  recipe. Wherever we go in Wayanad, I found this pickled Amla was sold as snack. There was also Pickled Pineapple sold with some side dish. In Calicut beach when I was searching for having some snacks like Bajji, Bonda and Pani and Bhel puri like here, but I couldn't find even a single shop. Instead they are having this nellika uppilitathu as a snack. There are some sliced fresh fruits too.

Calicut Beach roadside shops 

Brining is a type of pickling process where vegetables and some of the fruits soaked in salt water and used. They have unique taste that cannot be explained. One has to taste it to know the difference. This taste made me to do the recipe and now I am blogging. Gooseberries are loaded with nutrients. We can consume them in any form .. The health benefits retains the same.

It is now Amla season .. Relish the delicious Amla recipe and give a treat to your taste buds !!!

Ingredients:

1. Nellikai / Amla - 1/4 Kg
2. Green Chillies - Minimum 4 to 5 ( can be Increased )
3. Vinegar - 1 tbsp
4. Salt - 2 tbsp minimum

Directions:

Fresh amla to be chosen for this recipe.
Clean the amla with water and wipe it off.
Make slits in amla.
Likewise clean the Green chillies and make slit. 

In a container add water. When it comes to boil add the vinegar followed by salt. Let it boil for few seconds. Switch off the flame.

Add the amla's and green chillis slowly and close the lid. 
Wait till the amla water gets cool enough to store in a jar.

Now it is cooled. see the difference between soaked amla and before it is soaked.

Now with a clean spoon add the amlas into a clean dry glass jar.
Always use glass bottle for storing of brined items. Ensure that the water is about an inch above the amla level in the bottle. This ensures that amlas do not get spoiled. 

Close the Lid of the jar and keep it in room temperature for about a 2 to 3 days.

Now the Amla is soked nicely and it is ready to have. 

Gooseberries are now with a flavour of Hot green chillies salty and tangy Amla's. 

Notes:

• This Soaked Amla is good for about 10 days in room temperature upon careful handling. ( I kept it only for 10 days)
• Clean dry spoon should be used.
• For Variations you can use Mango, pineapple, carrot, Guava, Cucumber. The same method is followed.
• Green Chillies and salt can be altered according to your taste.