Chow-chow Chutney

          When I make idlis, dosas or adais, I serve it with sambar, kurma or some kind of a chutney. Most of the times, I make the tomato chutney, it being the family's favorite. But in between, to break the monotony, I do try other kind of chutneys, made with different vegetables, chow-chow being one of them. For a change, I also added some sesame seeds, which really gave a nice taste to the chutney, try for yourself..

Need To Have

• Chow-chow Or Chayote - 1 
• Chana Dal - 2 tablespoons
• Urad Dal - 1 + 2 teaspoons
• Sesame Seeds - 1 + 1/2 teaspoons
• Dried Red Chillies - 2
• Curry Leaves - 15
• Tamarind - 1 small marble size
• Mustard Seeds - 1/2 teaspoon
• Asafoetida - 1/4 teaspoon

Roasted Ingredients to Grind

Method
          Chop the chow-chow (it came to 1 cup ), soak the tamarind in little hot water to make it soft. Heat oil fry the chana dal, 1 teaspoon urad dal, dried red chillies and at the end add the sesame seeds, roast till they turn     golden, remove and cool. In the same kadai, add some more oil, add the chow-chow, saute at least for 7 to 10 mins, till it is cooked and changes color, add the curry leaves and saute for a couple of more mins. Grind this with the roasted dals, sesame seeds, chillies and tamarind. Finally, season the mustard seeds and the remaining
2 teaspoons urad dal and asafoetida in a teaspoon of oil and pour over the chutney. We had the chutney with some dosas, I think it would taste great mixed with rice too.

Sending it to Priya's Now Serving for the Big Chutney Chow Down event and
                to Sangee's Spicy Treats for the Show Me Your Hits - Healthy Delights event.

Note
Depending on how much chow-chow you get after chopping use more or less of the other ingredients.
By adding curry leaves while grinding makes sure that it's not thrown away which happens when you season with it, and also gives a nice flavor to the chutney.