Wash the chayote clean and peel it's skin using vegetable peeler or knife.

Heat a pan or wok with oil, red chillies and black gram lentil. In medium flame roast them together till the lentils turn little brown. Right then include chayote skin and roast them for about 5 minutes. The peels wilt and deepen in color, switch off the flame.

In a blender add all the roasted ingredients, grated coconut, salt and tamarind. Grind them together to a semi coarse or fine paste adding water as needed. Transfer the chutney in to a bowl.

Heat a seasoning pan adding all the seasoning ingredients in the order mentioned. when the lentils deepen in color and mustard seeds splutter, transfer the same to chayote peel chutney.

A perfect side dish for idli, dosa and even rice is ready.

This tastes mild spicy, you can bump it up using additional red chilly or green chilly.

You can soak tamarind for few minutes, so that it turns soft and blends well while grinding.