Take 1 fresh chow chow, wash it, peel it, and cut it into small pieces.

Now, take a wok, heat it, and put 2 tsp of white oil in it. When the oil heats up, put 1 tsp of split black lentils (urad dal), 1 tsp of split chickpeas (chana dal), and 5 whole pieces of dry red chilies without their stalks in it. Stir it for about a minute until they start changing their color.

Now, add 1 piece of tamarind of the size of gooseberry in the wok along with 4 to 5 deskinned garlic cloves and a fresh and deskinned piece of ginger of about an inch in size. Also, add 2 tbsp of fresh coconut (cut roughly into small pieces), and about 10 to 15 pieces of fresh curry leaves to it and stir them all nicely for about a couple of minutes on a low flame.

Now add roughly chopped pieces of one large onion to the ingredients in the wok. Stir it and let it cook for another 2 to 3 minutes until it turns soft and translucent.

Add roughly chopped pieces of 1 medium-sized tomato to the ingredients. Stir them until everything turns soft, supple, and juicy. (Pro tip: Do not add too many tomatoes because you have already added tamarind to it. Excess tomatoes will make the chutney unnecessarily tangier).

Now, add the chow chow pieces to it. Mix them nicely with the other ingredients and let them cook for another couple of minutes.

Now, add 1 tsp of regular table salt to the ingredients and mix it nicely. Cover it with a lid to expedite the cooking process.

After about 5 minutes, remove the cover and check whether the chow chow pieces are cooked nicely or not.

If they have, add ½ a cup of fresh coriander leaves (without their stem) to the ingredients and mix them nicely. Turn the flame of your gas stove off and let the ingredients sit for a while to cool down.

Now, take a mixer grinder and transfer the cooked ingredients to it from the wok.

Grind it to a fine paste and transfer it to a bowl.

Now, for tempering the chutney, take a tadka pan, heat it, and put 1 tsp of white oil in it. When it heats up, put 1 tsp of mustard seeds and let it crackle. Then add 3 pieces of dry red chilies and 6 to 8 pieces of fresh curry leaves to it. When cooked nicely, pour most of it into the chutney paste in the bowl. (Pro tip: I have used button red chilies. You can use regular dry red chilies if you do not have them).

Mix it gently, garnish it with the remaining tempering ingredients on top, and your spicy, tasty, homemade chow chow chutney is ready to be served with a variety of dishes.