Cabbage Chutney

Ingredients notes

All the Cabbage chutney ingredients are on the table

Cabbage: I used green cabbage for this chutney recipe. You can use purple cabbage as well. Be sure to discard any layers that appear stale. Exposure to air for a long term inside the refrigerator makes the outer layer dry and stale. Use the fresh juicy layers and be sure to chop them finely.

Grated coconuts: Fresh or frozen coconuts work equally well. If you are using frozen kind, thawing it ahead of time will provide better texture to the recipe.

Spices: Instead of traditional spice powders, I used roasted Bengal gram/chana dal, black gram/urad dal. This gives a nice aroma and taste to the dish, especially when you serve it fresh.

Red chili: There are two options here: Byadagi chillis or Kashmiri red chillis. Byadagi chillis bring in heat while the other one brings a bright red color without the heat. Use the right kind that suits your preference.

How to make this recipe

Here's the simple procedure to cook the cabbage for chutney!

A pan is over the heat and filled with spices and onions

Place a pan over medium heat and add oil. when oil is hot saute the 1 teaspoon Bengal gram and 1 tablespoon black gram and 2- 3 red chilies until it turns a golden color.

Add the onions and saute until they turn translucent.

A pan is with sauteed onions, tomato, and cabbages over the heat

Add 1 tablespoon tomato paste. Add chopped cabbage and salt and continue to saute until cabbage is evenly cooked.

A pan is with sauteed cabbages and coconuts

Now add the grated coconuts and switch off the heat.

A blender is with sauteed cabbages and blending into smooth chutney

Let it cool before blending 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 to take off the heat. and add it to the cabbage chutney or cabbage pachadi

Recipe FAQ's

Can we make cabbage chutney without coconut?

Yes, you can make cabbage chutney without coconuts. Instead of coconut add sauteed tomatoes and onions along with spices that listed and blend them into smooth paste

Can we use this chutney for idli and dosa?

Yes! Use this chutney for breakfast paired with idli or dosa. However, note that a spicier version would suit idlis and a mild version would suit dosas.

What can we use instead of tamarind, in the chutney recipe?

Anything that has a sour taste is a substitute for tamarind. Options include lemon juice, tomato paste, or mango powder. Sometimes sour mango spears do the trick too.

Expert tips

You could use either shred or roughly chop the cabbage or even use a food processor.

If you prefer to have a green-colored chutney then add green chilies while frying cabbage.

Store the cabbage pachadi for up to 4 days on the refrigerator.

If you think your chutney is too thick, add ¼ cup boiled (but room temp) water.