Chutney prepared using Chayote peel.
Time Required: 15 Minutes
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
Few Curry leaves
A pinch of Asafoetida
Few pieces of Tamarind
1tsp Mustard Seeds
A pinch of Turmeric Powder
Salt to taste
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.
hi, when do we add jeera?
You must fry Jeera along with the other spices and grind along with Coconut and the peels.
Extract: Heat 1½ tsp Oil and fry Urad Dal, Jeera, Peppercorns, Methi, Red Chilies, Curry Leaves, Asafoetida, and Coconut.