Did you think that Chutney goes good only with dosa? Well, here’s a refreshing option that goes very well with rice too. Cabbage Chutney is one of the all time favorite chutney in my house. It is yet another kids favorite when I make it mild. Among all the cabbage recipes I have posted, this would be the easiest one to prepare and needs very little preparation. If you have checked out my posts for chutney, you will notice that the procedure is largely similar. The right ingredients in the right amount make all the difference.
I have tried this recipe with the usual green cabbage as well as red cabbage. I have used green for this recipe, but if you are looking contrasting colors, try the red cabbage and let me know how you like it. Purple cabbage is little more expensive than green cabbage, but stays fresh longer inside the refrigerator. The best part about this recipe is that you need very little cabbage to make it a sumptuous meal. Cabbage chutney goes very well with white or brown rice.
Here’s the link for some of my cabbage recipes you can also try…
Here’s the simple procedure to cook the cabbage for chutney!
- 1/ 2 medium size cabbage, chopped
- 1 small onion, sliced
- 1/4 cup grated coconut
- 1/2 tsp tamarind paste
- 2 tbsp black gram
- 4-5 round red chilies
- 2 tbsp coconut oil
- Salt to taste
- One strand of curry leaves
- Sauté the onions and cabbage with a table spoon of coconut oil.
- In a separate (small) pan, sauté the black gram and red chilies with teaspoon of oil until it turns golden color.
- Mix this to the sautéed cabbage and onion and add salt, tamarind paste and coconut.
- Blend all the ingredients with 1 cup of water.
- Finally garnish with seasoning: For seasoning, place a pan over medium heat with a teaspoon of oil and add mustard seeds, red chilies. As the mustard seeds start to sputter, add curry leaves at take off the heat.
Cabbage chutney is best served when the seasoning is still fresh.
Thank you for visiting. Happy cooking!