Chayote Peel Chutney Recipe

Cooking Directions

• STEP 1.Wash and peel the chayote squash, reserving the peels.
• STEP 2.In a pan, heat oil and add mustard seeds, urad dal, and curry leaves. Saute until the mustard seeds splutter.
• STEP 3.Add the chayote peels, tamarind paste, jaggery, red chili powder, and salt. Mix well and cook until the peels are tender.
• STEP 4.Allow the mixture to cool and then blend it into a smooth chutney.
• STEP 5.Transfer the chutney to a jar and store it in the refrigerator.
• STEP 6.Serve the chayote peel chutney as a condiment with rice, dosa, or as a spread on sandwiches.

Cooking Tips

• Make sure to wash the chayote peels thoroughly before using them.
• Adjust the amount of red chili powder according to your spice preference.
• You can add a pinch of asafoetida (hing) for additional flavor.
• Store the chutney in an airtight container in the refrigerator for up to a week.

Storage and Serving

• Store the chayote peel chutney in an airtight container in the refrigerator.
• Serve the chutney as a condiment with rice, dosa, or as a spread on sandwiches.