Chayote Pear Chutney

Ingredients

• 2 cups chayote pear, grated
• Turmeric powder, a pinch
• 1/2 tsp tamarind paste
• Salt to taste

For Masala

• 1 tsp vegetable oil
• Asafoetida powder (hing), a pinch
• 2 tsp chana dal (split bengal gram/yellow lentils)
• 2 tsp urad dal (split black gram)
• 1/4 tsp mustard seeds (rai)
• 2 small red chillies (adjust to taste)

For seasoning

• 1 tsp vegetable oil
• 1/4 tsp mustard seeds (rai)
• urad dal, a few
  
• 3-4 curry leaves

Preparation

1. Place the grated chayote pear with turmeric powder in a microwave-safe bowl, sprinkle a little water, and cook for 4-5 minutes in the microwave until tender. Or cook on the stove with a little water.
   
   
2. Heat the oil in a small pan and add the asafoetida, chana dal, urad dal, and mustard seeds, and red chillies and fry until golden and remove. When cool, grind in a spice or coffee grinder into a powder.
   
   
3. Grind the cooked chayote pear along with 4-5 tsp of the masala along with salt, and tamarind into a smooth paste. Add water as necessary to adjust the consistency.
   
   
4. Heat the oil in a small pan for the seasoning. Add the mustard and urad dal and fry until the dal is browned and mustard pops. Add the curry leaves and fry for a second and pour the seasoning over the chayote pear chutney.
   
   
5. Serve the chayote pear chutney with idli, vada, dosa or plain rice.
   

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