Chayote
I hadn’t heard of Chayote or seen this vegetable until I visited Sikkim. It’s a staple in the northeastern belt, known by different names like chow chow, iskut, and squash. In just the past week, I’ve had it in a momo, cooked aloo jeera-style, and even as part of a lauki curry. It’s a vegetable deeply rooted in Sikkimese kitchens—grown primarily for self-sustenance, valued for its nutrition, and appreciated for how filling it is.
– Prakhar Yadav, Delhi
What is it?
The chayote resembles a large, oblong green pear with a rough skin and tastes similar to a cucumber when raw. It has a particularly neutral flavour profile, which allows it to be an effective vessel for spices and flavourings
What other names does it have?
Botanical Name: Sechium edule
Regional Names: Chow Chow or Bengaluru Katharikkai (Tamil); Seema Vankaya or Bengaluru Vankaaya (Telegu); Iskot (Khasi)
When is it in season?
Where is it found?
Chayote thrives in humus-rich, well-drained soils that are slightly acidic, with a pH range of 4.5 to 6.5. Clay soils tend to reduce crop productivity, as their high water retention promotes the growth of fungal pests. Although Chayote can adapt to a wide range of climatic conditions, it grows best in regions with average temperatures between 13°C and 21°C and an annual rainfall of 1,500–2,000 mm. The crop is not tolerant to frost; however, it can be cultivated as an annual plant in temperate regions.
What is its history/cultural significance?
The Chayote is said to have been a staple in Indian kitchens for over a century, despite being somewhat rare in local markets. It has roots in Central America and is said to have been introduced to India in the late 1800s. In Mizoram, the Chayote was introduced by the Welsh missionaries. Since then, it has integrated into regional Indian cuisines, especially in the northeast and the south. Known as iskut in Mizoram, piskot in Meghalaya, and lonku in Himachal Pradesh, it is also referred to as maerakkai, and Bangalore vankaya in Tamil Nadu, Kerala, and Karnataka.
How can you use it?
In Tamil Nadu, Chayote is often added to sambars, as well as to poriyal and thuvayal. In Mizoram, it has emerged as a viable cash crop, capable of thriving in challenging agro-ecological conditions. The state government has supported its cultivation, leading to the formation of the Iskut Growers Association and encouraging farmers to adopt this resilient crop. Today, Mizoram is a significant supplier, even exporting Chayote to neighbouring countries like Bangladesh.
What states can I find it in?
What parts of the plant are edible?
Young shoots and leaves; Tubers
Is it nutritious?
The Chayote boasts several health benefits, including anti-cardiovascular, anti-obesity, and anti-ulcer properties. It is also a good source of vitamin C, which supports the immune system, while its calcium content helps maintain bone health. Source
How do you store it?
Can be refrigerated to maintain freshness; however, it is best consumed within a week
Stories:
Chow-Chow: Gourd first brought by Welsh missionaries to the colonial Mizo Hills is an all-purpose crop by Vibha Varshney, Down to Earth
The article explores the history and significance of chow-chow (chayote) in India, tracing its introduction by Welsh missionaries to Mizoram and highlighting its culinary, agricultural, and medicinal value
Recipes:
Chayote Poriyal Recipe by Smitha
Chicken Curry with Chayote Recipe
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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