This chutney is made from chow chow peel. There are lot of variations in making chutney from the peel. However, this is the one I like the most. If you want it less spicy, you can add more sesame seeds. Adding jaggery gives a unique taste.
For the Chutney:
Chow Chow Peel – 1 medium sized chow chow
White Sesame seeds – 1.5 tsp
Green chillies – 2 or 3
Tamarind – gooseberry sized
Jaggery – 1/2 tsp or more depending on taste
Salt – to taste
Oil – 1 tsp
Mustard Seeds – 1/2 tsp
Curry leaves – a few
1. Peel chow chow and pressure cook the peel for 2 or 3 whistles till it becomes soft.
2. Dry roast green chillies and sesame seeds and keep aside.
3. Blend above items along with tamarind extract, jaggery and salt.
4. Heat oil in a tempering pan and add mustard seeds and curry leaves. Once they crackle, add the tempering to the chutney.
Note: The same recipe can be followed for Ridge Gourd Peel(Peerkangai/Beerakaya) as well. This tastes great with idli, dosa and rice.