Seemebadane kayi chutney recipe with detailed video instructions.
Chayote squash / Chow-Chow / Cho-Cho / Seemebadane Kayi is a low calorie food and high in vitamin C. It is rich in flavonoid antioxidants which help to protect the body against inflammation caused by free radicals. This is extremely easy to prepare no onion no garlic and vegan chutney.
This Seemebadane kayi chutney goes well with rotti, Dosa s, chapathi…
Ingredients for making seemebadane kayi chutney:
- 2 seemebadane kayi / chayote squash
- 2 tsp oil
- 1/2 cup grated fresh coconut
- around 8 green chillies( more or less)
- little tamarind soaked in water
- little coriander leaves
- few curry leaves
- 1/2 tsp jaggery
- 2 tbsp hurigadale/ roasted chana
- around 1 tsp salt
- 1 tsp oil
- 1/2 tsp mustard seeds
- Pinch of hing(gluten free hing for gluten free option)
- Wash and cut the seemebadane kayi into small pieces
- Heat 1.5 to 2 tsp oil in a pan, once hot add chillies, fry it until the chillies turn white. and cut chayote squash.
- Add salt and cover it and cook it on medium heat
- check in between, if it is too dry add a tbsp or 2 water
- it’s been 5 minutes,once the vegetable is almost cooked , turn off the heat and add grated coconut. let it cool completely
- grind this along with coriander leaves, tamarind along with the water, hurigadale, and jaggery to relatively fine paste. Transfer it to a bowl
- Heat the oil in a ladle, once hot add hing. add mustard seeds. after it pops turn off the heat and add curry leaves
- Add the seasoning to the chutney
- Serve the chutney with nuchhinunde, idli, dose, chapathi…..