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15 MINS delivery
Cabbage Chutney
Serves 4
25 mins
70 Kcal
Cabbage chutney is one of the best, flavourful, and nutritional condiments with an unusual twist to traditional chutneys. This versatile cabbage chutney recipe transforms humble cabbage into a delightful accompaniment for several dishes. Combining chopped or shredded cabbage with aromatic spices, tangy tamarind, and a touch of heat from the chillies, this chutney hits the right tastebuds—spicy, tangy, and mildly sweet. This cabbage chutney recipe is easy to prepare and luscious to taste and is ideal to accompany steamed rice and dosas and idlis or even as a spread to sandwiches and wraps. Starting with saut ing cabbage along with lentils, curry leaves, and a blend of spices, enrich the flavour of cabbage. Adding tamarind gives it that tanginess, and tempering at the end with mustard seeds and red chillies elevates the dish with a flavour burst at the finish. Rich in fibre and vitamins, this chutney is a wholesome addition to any meal. It's also a great way to use extra cabbage, ensuring no vegetable goes to waste. Whether looking for a unique side dish or a quick snack enhancer, this cabbage chutney recipe delivers an exciting alternative to traditional dips and spreads. Store it quickly and be ready for its unique application. Cabbage chutney for all those who love trying bold and comforting flavours. Try it and, indeed, find an amazing way to enjoy cabbage.
Ingredients required for Cabbage Chutney
- 2.5 cup cabbage
- 1 tsp urad dal
- 1 tsp chana dal
- 1 tbsp oil
- 3 green chilies
- 10-12 curry leaves
- 2 red chilies
- 1 pinch hing
- 1/2 tsp mustard seeds
- 1 tsp tamarind
- Salt
Cooking steps for Cabbage Chutney
- 1This spicy, tangy South Indian recipe of Cabbage Chutney is proof that even the most humble veggie can glow up.
- 2Start by heating 1 tablespoon of sesame oil in a pan.
- 3Toss in 1 teaspoon each of urad dal and chana dal, letting them turn golden and nutty—it's like the opening act for this flavor concert.
- 4Throw in 1-3 green chilies (spice it up or tone it down, your call) and 10 curry leaves, sizzling them till aromatic.
- 5Now, bring in 21/2 cups of chopped cabbage—if you're feeling extra, blanch it first, but raw works just fine.
- 6Add a pinch of salt, stir it all up, and let it cook low and slow, lid on, for about 10 minutes.
- 7Cool the mixture, then blitz it in a blender with 1 teaspoon tamarind and a splash of water until smooth and dreamy.
- 8Tempering time! Heat a teaspoon of sesame oil, crackle in 1/2 teaspoon mustard seeds, add a pinch of asafoetida, and toss in a broken red chili or two.
- 9Pour the cabbage chutney over the chutney like a boss and mix it in.
- 10Serve it up with dosa, idli, or even rice.