The story of finger licking, creamy textured, bright orange chutney that took 12 minutes of kitchen time and served just 3 has taken it’s lead to appear in this space. Chayote peel chutney..You look yummy.
You will need lots of peels or skins of chayote to whip up this wonderful yummy dip. Chayote is popular in Karnataka as “Seeme badane kayi” and I was unknown to this pale green veggie for most of my life. Once introduced I admired, indulged in almost all the recipes that I cooked using it. I found it to be versatile, easy to cook and delicious.
I have a long list of chutney recipes that are made using peels of some vegetable like the one ridge gourd peel chutney but those are the recipes that are passed to me from my ancestors. It was my humble attempt to replicate the recipe on chayote peels. But I am very much happy that I did. Otherwise I would have deprived off from a magical, vibrant chutney ever.
A big spoonful of chutney on hot steaming rice with a dollop of edible oil, that is how I love to eat this vibrant dip. I have also paired it with my normal dosa, rava rotti breakfast and the chayote peel chutney is a winner there too.