Chow Chow Chutney | Merakai Chutney

Chow Chow Chutney (3)
10 minute chow chow chutney recipe that pairs well for idli and dosai. Perfect for the busy weekday mornings. Recipe with video.

Chow Chow Chutney / Merakai Bajji is an excellent chutney / mash that can be made in 10 minutes. This goes well with idli and dosai. This chutney stores well in the refrigerator for up to a couple of days. Perfect for the busy days and is a very healthy chutney made with veggies. Chow Chow / Chayote is rich in amino acids and a good source of vitamin C.

I have used country tomatoes for making this recipe. Its important to use ripe tomatoes. Deseeding the tomatoes for this chutney is recommended. It results in a smooth texture. The veggies are cooked in a pressure cooker and then mashed with a masher. Do not use a blender to grind the mixture. The texture does not come out well. Mashing with a potato masher is preferred.

Here is the recipe for all purpose Idli Dosai Batter made at home.
https://www.kannammacooks.com/idli-dosai-batter-recipe/

Here are the products you can buy online for making this recipe
3 Liter Stainless Pressure Cooker https://amzn.to/3rxv6D4
Single Piece Teak Wood Chopping Board https://amzn.to/3gxkG08
Stainless Steel Double Handle Potato Masher https://amzn.to/338He4e
White Granite Pan with Lid PFOA Free https://amzn.to/3HDhdsD

Here is the video of Chow Chow Chutney | Merakai Chutney | 10 Minute Easy Chutney For Idli And Dosai | Merakai Bajji Recipe | Merakai Masaiyal

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Chow Chow Chutney | Merakai Chutney

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10 minute chow chow chutney recipe that pairs well for idli and dosai. Perfect for the busy weekday mornings. Recipe with video.

  • Total Time: 10m
  • Yield: 4 servings 1x

Ingredients

Scale

Ingredients for Chow Chow chutney

250 grams chow chow
2 tomatoes deseeded
1 pod garlic
3 green chillies
1 handful of coriander leaves
2 sprigs curry leaves
1/2 teaspoon turmeric powder
1/2 teaspoon sambar powder
1 small piece tamarind
3/4 teaspoon rock salt
1/4 cup water

Tempering the chutney

1 teaspoon Indian sesame oil
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
1/4 teaspoon asafoetida

Instructions

Method:

Peel and chop the chow chow into cubes. Deseed the tomatoes.
Take a pressure cooker and add in the chow chow, deseeded tomatoes, garlic, chillies, coriander leaves, curry leaves, spice powders and the salt.
Add in a little water and cook for 5 whistles.
Open the cooker after pressure settles.
Mash the chutney with a potato masher.
Tempering – Heat oil in a pan and add in the mustard seeds, cumin seeds. Let the mustard seeds crackle. Add in the asafoetida. Immediately add it to the chutney.
Mix well.
Serve with Idli and Dosai.

  • Author: Suguna Vinodh
  • Prep Time: 5m
  • Cook Time: 5m

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