Chutney prepared using Chayote peel.
Time Required: 15 Minutes
Ingredients:
Peel of 1 Seemebadanekayi / Chayote Squash
½ Cup Grated Coconut
1tbsp Udinabele / Urad Dal/ Black Gram split
5 – 8 Dry Red Chilies
3 – 7 Peppercorns
½tsp Methi / Fenugreek Seeds
1tsp Jeera / Cumin Seeds
1 small piece Jaggery
3tsp Oil
Few Curry leaves
A pinch of Asafoetida
Few pieces of Tamarind
1tsp Mustard Seeds
A pinch of Turmeric Powder
Salt to taste
Method:
Cook the peel until soft with water, Salt, Jaggery and Tamarind. Remove the cooked peel and keep aside. Do not throw the water.
Heat 1½ tsp Oil and fry Urad Dal, Jeera, Peppercorns, Methi, Red Chilies, Curry Leaves, Asafoetida, and Coconut. Add the boiled peels and mix well. Add Salt and grind to a paste using few tablespoons of the saved water in which the peels were cooked. Remove to a bowl.
Heat 1½ tsp Oil, add Mustard Seeds and when they splutter, add Turmeric Powder, 1 Red Chili, Few Curry leaves. Pour this over the Chutney and mix well.
Serve with plain Rice, Dosa, Idli, or Akki / Ragi Rotti.