Search for a recipe

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Traditionally Modern Food
  • Home
  • About
  • Recipe Index
  • Privacy Policy
menu icon
go to homepage
  • Home
  • Recipe Index
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipe Index
    • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Thogayal recipes » Chow Chow Thogayal | Chayote Chutney

    Chow Chow Thogayal | Chayote Chutney

    September 21, 2015 By Vidya Srinivasan 52 Comments

    4 shares
    Jump to Recipe Jump to Video Print Recipe

    Chow chow thol Thogayal, Chow chow thuvaiyal, chow chow chutney, Chow chow thol Thogayal recipe, tholi thogayal, merakai chutney, chayote chutney , squash chutney, Chow chow thuvaiyal with step-by-step picture and video. Check out the chow chow Thogayal video and if you like the video pls SUBSCRIBE to my channel

    Chow chow thol Thogayal
    Chow Chow  Thogayal | chayote chutney Is a great way to use chayote peel.  Thogayal is a tasty rice accompaniment. With little extra water, it can be converted into a chutney and used as a side for the tiffin variety. Check out the video and If you like the video pls SUBSCRIBE to my channel Chayote skin chutney is prepared with chayote peel. After preparing Kottu with chow chow instead of discarding the outer skin make this chow  Chow Thol Thogayal. Chayote thogayal can be mixed with rice with sesame oil. Add little extra water and tasty chutney is ready to be served for tiffin varieties like idli, dosai, paniyaram, etc. Grandmother's traditional recipes are always the best, and Chow Chow Thol Thogayal is one perfect example.  Chow chow is a versatile vegetable that gets a place in many recipes like Kootu, Mor Kuzhambu, sambar, Aviyal, Bisi Bele Bath, etc. These are the recipes I am familiar with,  I am sure there are many other ways to enjoy this vegetable. Chow chow thol Thogayal Whenever Amma prepares Chow chow thol thogayal, I used to think that it is also prepared with vegetables.  One day when I accidentally passed the kitchen (oh ya I seldom cook when mom was around) I saw Amma sauteeing Chow chow peel. Seeing it I asked her why do u sauté the peel, she said that's how thogayal is prepared. I couldn't believe the fact that outer skin can turn it into such a tasty dish. That day I was a little hesitant while serving the thogayal. My sister complimented that Chow Chow Thol Thogayal. Then I realized my ignorance and I served myself. Within no time did a big second serve. After I started cooking whenever I buy Chow chow, I cook thogayal with its peel.  Thogayal Sadam (rice) tastes great with vathakkal curry like potato, Arbi, plantain curry. Thogayal also goes well as a side for curd rice. Initially, I use to peel the outer skin with the peeler and make Thogayal with that. Chow chow peel Thogayal tastes good but I felt I use little extra oil for sauteing the outer skin. Instead, nowadays I cut the outer skin with a knife(little chow  chow comes with the peel but since I am going to use it. I don’t mind that). Cooking outer skin in a pressure cooker makes it fast and less oil is consumed. Chow chow thol Thogayal    

    • Andhra style Tomato pachadi | thakkali kai chutney
    • Watermelon rind Thogayal | Watermelon rind chutney
    • Pasi Paruppu thogayal | Payatham paruppu thogayal
    • Vengaya thogayal | Onion chutney | Vengayam thuvaiyal

    Other Thogayal recipes 

    Chow chow thol Thogayal

    Chow Chow Thol Thogayal|Chow Chow Peel Chutney| Chayote Skin Chutney

    Chayote skin chutney is prepared with chayote peel. After preparing Kottu with chow chow instead of discarding the outer skin make this chutney. Thick Chayote thogayal can be mixed with rice with a fallow of sesame oil, or little watery chutney tastes great with tiffin varieties like idli, dosai, paniyaram etc.
    5 from 1 vote
    Print Pin Comment
    Course: Thogayal
    Cuisine: Indian
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 2
    Author: Vidya Srinivasan

    Ingredients

    • Chow Chow /Chayote peel - 178 grams from 2 medium chayotes
    • Red chilli - 1 Adjust according to your taste
    • Urad dal - 25 grams
    • Coconut - 25 grams
    • Tamarind - 2 grams or 1/4 teaspoon Tamarind paste
    • Asofetida/Hing - a generous pinch
    • Coconut oil - 3 grams
    • Salt - as needed
    • Water - as needed

    To temper:

    • Curry leaves - few
    • Mustard seeds - 1/4 tsp
    • urad dal - 1 tsp

    Instructions

    Method 1- thick chow chow outer layer cut using a knife

    • Pressure cook chow chow skin with less water (3 tbsp) for 2 whistles and let the pressure release naturally
    • Add coconut oil to the pan and when the oil melts add Urad Dal and red chilli
    • Sauté till the dal turns golden brown. Turn off the stove
    • Add cooked chow chow peel (use the chow chow cooked water for grinding Thogayal)
    • Add hing, and salt and give a quick mix
    • Add tamarind and coconut and sauté on low flame for 30 seconds
    • Switch off and let it cook down
    • Grind the mixture into Thogayal. Add the chow chow cooked water for binding
    • Tempering is optional for Thogayal. If preferred add a little oil and temper mustard seeds, urad dal, and curry leaves

    Method 2 - if you are using peeler to peel Chow chow outer skin

    • In a pan dry roast urad dal and red chilli till the dal is golden brown and transfer into a plate
    • In the same pan add oil and sauté the chayote peel till they become soft. Transfer the peel to the  plate containing urad dal and red chilli
    • After the mixture is cooled, Grind chayote peel, coconut, urad dal, red chili along with tamrind, salt, hing with little water
    • Add oil to the pan and when the oil is hot add mustard,  curry leaves and let it splutter. Add the temper to the thogayal

    Video

    Subscribe to my YouTube channelCheck out Traditionally Modern Food!

    Notes

    1. Chow chow can also be added while preparing thogayal; cook it and grind
    2. After s urad dal and red chili, chow chow peel can be cooked continuously. In that case make sure urad dal is not sticking to the pan and turned dark brown
    3. Coconut can be sautéd for a minute and added to the thogayal
    4. Ginger and garlic can be sautéd and added for extra flavor
    5. Adjust the water according to consistency you want. If its side dish for breakfast add more water, if its rice accompaniment add less water
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

    Ingredient:

    Chow Chow /Chayote peel - 178 grams (from 2 medium chayotes)
     
    Red chilli - 1 (Adjust according to your taste)
     
    Urad dal - 25 grams 
     
    Coconut - 25 grams
     
    Tamarind - 2 grams ( or 1/4 teaspoon Tamarind paste)
     
    Asofetida/Hing - a generous pinch
     
    Coconut oil - 3 grams
     
    Salt - as needed
     
    Water - as needed
     

    To temper:

     
    Curry leaves - few
     
    Mustard seeds - 1/4 tsp
     
    urad dal - 1 tsp
     

    Method 1- thick chow chow outer layer cut using a knife 

    • Pressure cook chow chow skin with less water (3 tbsp) for 2 whistles and let the pressure release naturally

    • Add coconut oil to the pan and when the oil melts add Urad Dal and red chilli
    • Sauté till the dal turns golden brown. Turn off the stove 

    • Add cooked chow chow peel (use the chow chow cooked water for grinding Thogayal)

    • Add hing, and salt and give a quick mix 
    • Add tamarind and coconut and sauté on low flame for 30 seconds

    • Switch off and let it cook down

    • Grind the mixture into Thogayal. Add the chow chow cooked water for binding 
    • Tempering is optional for Thogayal. If preferred add a little oil and temper mustard seeds, urad dal, and curry leaves
    Chow chow thol Thogayal

    Chow Chow Thol Thogayal | Chayote Chutney

    No ratings yet
    Print Pin Comment
    Course: Thogayal
    Cuisine: Indian
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Author: Vidya Srinivasan

    Ingredients

    • Chow Chow /Chayote peel - 178 grams from 2 medium chayote
    • Red chilli - 1 Adjust according to your taste
    • Urad dal - 25 grams
    • Coconut - 25 grams
    • Tamarind - 2 grams or 1/4 teaspoon store bought Tamarind extract
    • Asofetida/Hing - a generous pinch
    • Coconut oil - 3 grams
    • Salt - as needed
    • Water - as needed
    • To temper:
    • Curry leaves - few
    • Mustard seeds - 1/4 tsp
    • urad dal - 1 tsp

    Instructions

    • * Pressure cook chow chow skin with less oil (3 tbsp) for 2 whistles and let the pressure release naturally
    • * Add coconut oil yo the pan and when oil melts add Urad Dal and red chilli
    • * Sauté till the dal turns golden brown. Turn off the stove
    • * Add cooked chow chow peel (use the chow chow cooked water for grinding Thogayal)
    • * Add hing, salt and give a quick mix
    • * Add tamarind and coconut and sauté in low flame for 30 seconds. Switch off and let it cook down
    • * Grind the mixture into Thogayal. Add the chow chow cooked water for binding
    • * Tempering is optional for Thogayal. If preferred add little oil and temper mustard seeds, urad dal and curry leaves

    Video

    Subscribe to my YouTube channelCheck out Traditionally Modern Food!

    Notes

    1. Thogayal can be prepared with  chayote  alone leaving the peel
    2. Adjust the red Chilli according to your taste
    3. Adjust water according to your desired consistency 
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!
    IMG_5605

     
    Method 2 - if you are using peeler to peel Chow chow outer skin 

    • In a pan dry roast urad dal and red chilli till the dal is golden brown and transfer into a plate
    • In the same pan add oil and sauté the chayote peel till they become soft. Transfer the peel to the  plate containing urad dal and red chilli

    IMG_5599

    • After the mixture is cooled, Grind chayote peel, coconut, urad dal, red chili along with tamrind, salt, hing with little water
    • Add oil to the pan and when the oil is hot add mustard,  curry leaves and let it splutter. Add the temper to the thogayal

    Chow chow thol Thogayal  

    « Broccoli Stir Fry | Stir Fried Broccoli
    Butter Crackers - Whole Wheat »

    Categories

    Reader Interactions

    Comments

    1. Gayathri Ramanan

      September 22, 2015 at 12:21 am

      very healthy and tasty chutney..love it

      Reply
      • Vidya Srinivasan

        September 22, 2015 at 3:29 pm

        Thanku Gayathri:-)

        Reply
    2. Gouthami Yuvarajan

      September 22, 2015 at 1:37 am

      Nice recipe... I make it with sesame seeds n green chillies... https://clicksnbites.wordpress.com/2015/06/27/why-waste-the-peel-chow-chow-peel-chutney-just-delicioussss/

      Reply
      • Vidya Srinivasan

        September 22, 2015 at 3:29 pm

        Thanks for sharing ur version Gouthami. I should try it sometime

        Reply
    3. Chitrajagadish

      September 22, 2015 at 2:55 am

      Wow chow chow chutney -perfect healthy accompaniment. ...love it V...

      Reply
      • Vidya Srinivasan

        September 22, 2015 at 3:28 pm

        Thanku Chitra:-)

        Reply
    4. veena

      September 22, 2015 at 4:12 am

      this is so creamy and tempting

      Reply
      • Vidya Srinivasan

        September 22, 2015 at 3:28 pm

        Thanku Veena:-)

        Reply
    5. Antonia @ Zoale.com

      September 22, 2015 at 8:23 am

      This looks delicious and I love the texture! I agree...grandmother's recipes are the best 🙂

      Reply
      • Vidya Srinivasan

        September 22, 2015 at 3:28 pm

        Thanku Antonio:-)

        Reply
    6. chcooks

      September 22, 2015 at 10:00 am

      Looks really nice and love your presentation Vidya 🙂

      Reply
      • Vidya Srinivasan

        September 22, 2015 at 3:28 pm

        Thanku:-)

        Reply
    7. Anu-My Ginger Garlic Kitchen

      September 22, 2015 at 10:18 am

      Love this pale green color of this chutney. This is new to me, but sounds quite intriguing. Lovely share!

      Reply
      • Vidya Srinivasan

        September 22, 2015 at 3:27 pm

        Thanku Anu:-)

        Reply
    8. Lynn

      September 22, 2015 at 3:54 pm

      Very nice!

      Reply
      • Vidya Srinivasan

        September 22, 2015 at 4:07 pm

        Thanku Lynz:-)

        Reply
    9. kushi

      September 22, 2015 at 4:28 pm

      Interesting one. Looks very healthy and yummy dear

      Reply
      • Vidya Srinivasan

        September 24, 2015 at 3:41 pm

        Thanku Kushi:-)

        Reply
    10. Olga

      September 22, 2015 at 5:21 pm

      Love the color of this chutney! This looks really good:)

      Reply
      • Vidya Srinivasan

        September 24, 2015 at 3:40 pm

        Thanku Olga:-)

        Reply
    11. Rose

      September 22, 2015 at 7:04 pm

      Pretty new recipe to me! Looks healthy and delicious!

      Reply
      • Vidya Srinivasan

        September 24, 2015 at 3:41 pm

        Thanku Rose:-)

        Reply
    12. Sophia @Veggies Don't Bite

      September 22, 2015 at 11:28 pm

      This sounds like such a interesting recipe! I've never heard of it before. Is it versatile? Great color too!

      Reply
      • Vidya Srinivasan

        September 24, 2015 at 3:41 pm

        Thanku Sophia:-)

        Reply
    13. Srividhya

      September 23, 2015 at 7:51 am

      This is great vids.. similar to peerkangai chutney naa. Loved your presentation n clicks.

      Reply
      • Vidya Srinivasan

        September 24, 2015 at 3:40 pm

        Yes Sri.. Thanks da:-)

        Reply
    14. Jenn

      September 23, 2015 at 7:59 am

      I've never had chayote, but this sounds yummy! Love the color too!

      Reply
      • Vidya Srinivasan

        September 24, 2015 at 3:40 pm

        Thanku Jenn:-)

        Reply
    15. Bharani

      September 23, 2015 at 8:22 am

      Nice and healthy 🙂

      Reply
      • Vidya Srinivasan

        September 24, 2015 at 3:39 pm

        Thanku Bharani:-)

        Reply
    16. Minu

      September 23, 2015 at 12:43 pm

      Wow I never knew we could make a togayal with chow chow peel. Will try it next time 😊

      Reply
      • Vidya Srinivasan

        September 24, 2015 at 3:39 pm

        Thanku Minu:-)

        Reply
    17. Spiceindiaonline

      September 23, 2015 at 1:43 pm

      Sometimes i get lazy and throw them..., have to reserve some for chutney. Very nice dish Vidya!

      Reply
      • Vidya Srinivasan

        September 24, 2015 at 3:39 pm

        Thanku Akka:-)

        Reply
    18. Remya @ Forks N Knives

      September 23, 2015 at 4:50 pm

      That's a new kind of chutney Vidya. I have never tried chayote, this looks like a must try. First time here, you have a wonderful blog.

      Reply
      • Vidya Srinivasan

        September 24, 2015 at 3:38 pm

        Thanku Remya:-)

        Reply
    19. Ginny McMeans

      September 23, 2015 at 10:52 pm

      This will be a new recipe for me in so many ways. I am really looking forward to it!

      Reply
      • Vidya Srinivasan

        September 24, 2015 at 3:38 pm

        Thanku Ginny:-)

        Reply
    20. gayathri

      September 23, 2015 at 11:13 pm

      Healthy and yummy thogayal. nice clicks.

      Reply
      • Vidya Srinivasan

        September 24, 2015 at 3:37 pm

        Thanku Gayathri:-)

        Reply
    21. pragati

      September 24, 2015 at 12:45 am

      Heard of a chutney with lauki peel or gourd peel but never squash peel..worth a try!

      Reply
      • Vidya Srinivasan

        September 24, 2015 at 3:37 pm

        Thanku Pragati:-)

        Reply
    22. Linda @ Veganosity

      September 24, 2015 at 10:07 am

      This is such an interesting recipe. I love all of the flavors.

      Reply
      • Vidya Srinivasan

        September 24, 2015 at 3:37 pm

        Thanku Linda:-)

        Reply
    23. Rasakama

      September 24, 2015 at 1:18 pm

      Oh my gash ! Let me start with the color. Simply the color of this chutney makes my mouth water. The creamy texture of it is mind blowing. It's my first time here and I am so glad I visited your blog. Thank you for the recipe.

      Reply
      • Vidya Srinivasan

        September 24, 2015 at 3:36 pm

        Thamku Rasakama:-)

        Reply
    24. Howie Fox

      September 24, 2015 at 3:46 pm

      I never heard of the veggie chow chow, but I love the name!! Love sound of the recipe. I'll have to dive deeper into this cuisine at some point! 🙂

      Reply
      • Vidya Srinivasan

        September 26, 2015 at 4:28 pm

        thanku Howie:-)

        Reply
    25. Levan @ Crazy Vegan Kitchen

      September 25, 2015 at 6:30 am

      Love Asian flavors, and this Chow Chow Thol Thogayal is no exception! Beautiful photos for a gorgeous dish! Thanks for sharing!!

      Reply
      • Vidya Srinivasan

        September 26, 2015 at 4:28 pm

        Thanku Levan:-)

        Reply
    26. Michelle@healthiersteps

      September 25, 2015 at 1:42 pm

      I love chayote, always had it in a soup but would love to try your flavorful recipe!

      Reply
      • Vidya Srinivasan

        September 26, 2015 at 4:29 pm

        Thamku Michelle:-)

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Vidya's portrait in a circle

    Hi, I am Vidya Srinivasan. Thanks for visiting my page.

    Discover traditional Indian recipes with a modern twist - Indian vegetarian recipes, South Indian recipes, and simply the best Indian recipes you can find online. Sign up to stay tuned for my updates!

    More about me →

    Let's Connect

    • Facebook
    • Instagram
    • Mail
    • Pinterest
    • RSS Feed
    • Twitter
    • YouTube

    Sign Up

    Sign up to my Newsletter and receive my new recipes straight into your e-mail box!

    Featured on Google for Publishers

    Hot beverages

    • Hot Apple Cider | Spiced Apple cider
    • Kashayam | Herbal tea
    • Kashmiri Chai | Pink tea | noon tea
    • Ragi Malt | Ragi porridge | Ragi Kanji

    See more Hot beverages recipes

    See More →

    Footer

    ↑ back to top

    Shortcuts

    • About Vidya
    • Privacy Policy

    Traditionally Modern Food retina mobile menu logo
    • Sign up for my recipe updates!

    Let's Connect

    • Mail
    • Facebook
    • Instagram

    Copyright © 2021 • Traditionally Modern Food