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Saturday, April 21, 2012

Seemonkaya Thokku Pachadi ~ Chayote Peels Chutney



Most of the times, nothing is wasted in an Indian kitchen and this is a typical example of how frugal it can get. Along with the flesh, sometimes even peels and seeds of fruits and vegetables are put to use and this chutney is such one from my grandma's kitchen. Though ridge gourd peels chutney is the popularly known one, chayote peels chutney also tastes equally good and the next time when you are trashing those chatyote peels, think about this chutney. :) I promise you that you are not going to be disappointed.  Just remember to use clean, tender peels. This chutney is made with peels alone but I added chayote as well since I had only a little quantity of peels. 

Ingredients:
1/2 cup chayote squash peels
1/2 cup chayote squash cubes
4 green chillies
Salt to taste
A small piece of tamarind
For tadka: 1 Tbsp oil, 1 Tbsp skinned, split black gram / urad dal, 1 tsp mustard seeds, a pinch of asafoetida and a pinch of fenugreek / methi seeds

Method:
Heat oil and add the tadka ingredients. When urad dal start turning reddish, add the green chillies and saute for a few seconds. Then add the chayote cubes & peels and tamarind. Fry on low flame until the chayote turns tender. Turn off the stove and let cool the ingredients. Add the fried ingredients and salt to a blender. Grind it to a coarse paste without adding water.
Serve it with rice & ghee and refrigerate the leftover chutney.

Check what other marathoners are cooking during BM#15.


Comments

16 comments:

Srimathi said...

I agree Indian cuisine does not waste anything. I have not tried using the peel before, next time I will remember to use it too. thank you for sharing this recipe.

Chef Mireille said...

lovely color and looks absolutely delish...never would have thought to use peels!

Harini-Jaya Rupanagudi said...

Nice color and tempting too. This is a standard chutney in my mom's kitchen. I have been planning to make this chutney too but somehow in the hurry I end up throwing the peel and last week I seem to have thrown the peeler too.:)

Srivalli said...

That looks so good..the first time I tasted this was when my mom's friend made it was us..we mostly make with ridgegourd!..very good with rice right..

Usha said...

Lovely color! I never cooked or tasted chayote. I will look for this vegetable next time I do my Indian groceries

Nisha said...

beautiful color. bookmarked the recipe

Priya said...

Never tried using chayote peels this way,thanks for sharing Suma,i wont ever throw those peels anymore..

PJ said...

Color looks lovely. We make this in a different way.Will post mine sometime later..

Sadaf Afshan said...

Wow..............chutney with peels. Thats really the beauty of Indian Indian cooking.

Krithi's Kitchen said...

Never tried making chutney with chayote peels... shud have been super tasty and not to mention healthy..
Krithi's Kitchen - Serve It - Pressure Cooked/Slow Cooked

Roshni said...

Never used the peals. Its interesting to see the use of it...

Rasi said...

I have never used the peels & seeing the post a lil late.. i used chayote test..could have made this paste too!
very nice one

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Maayeka said...

beautiful and lovely green colour..never tried making chutney with peels..

Preeti Garg said...

very new to me...awesome

Sushma Madhuchandra said...

even we make it almost in a similar way, however we add coconut! Looks tempting

Vanamala Hebbar said...

Yummy...