Did you think Chutney goes well only with dosa? Well, here's a refreshing option of cabbage chutney that goes very well with rice too. Make this chutney within 20 minutes for your next lunch!
Jump to:
Cabbage Chutney is also known as Cabbage pachadi is one of the all-time favorite chutneys in my house. It is yet another kid's 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 all recipes of 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 with the usual green cabbage as well as purple cabbage. Purple variety helps in bringing contrasting colors to the dish. In this recipe here, I have used green cabbage, but if you are looking for contrasting colors, try the purple kind and let me know how you like it. Purple cabbage is a little more expensive than green cabbage but does stay fresh longer inside the refrigerator.
The best part about this cabbage chutney is that you need very little cabbage to make it a sumptuous meal. There is a decent amount of nutrition and flavor in every serving. Try it paired with steamed white or brown rice or even with neer dosas.
Ingredients notes
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!
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.
Add 1 tablespoon tomato paste. Add chopped cabbage and salt and continue to saute until cabbage is evenly cooked.
Now add the grated coconuts and switch off the heat.
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
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
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.
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.
More chutney recipes
Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox.
📖 Recipe
Cabbage Chutney
Equipment
Ingredients
- 2 ½ Cup Chopped cabbage
- 1 small onion - sliced
- ¼ cup grated coconut
- ½ teaspoon tamarind paste - or use 1 tablespoon tamato paste
- 2 tablespoon black gram
- 1 teaspoon mustard seeds
- 2 teaspoon Olive oil or coconut oil
- 4 red chilies
- 1 tablespoon coconut oil
- Salt to taste
- One strand of curry leaves
Instructions
- 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.
- Add 1 tablespoon tomato paste. Add chopped cabbage and salt and continue to saute until cabbage is evenly cooked.
- Now add the grated coconuts and switch off the heat. let it cool.
- 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 1tsp mustard seeds,1 red chilies. As the mustard seeds start to sputter, add curry leaves to take off the heat.
Video
Notes
- 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 chutney for up to 4 days on the refrigerator.
- If you think your chutney is too thick, add ¼ cup boiled (but room temp) water.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Mackenzie
I love any excuse to use tamarind! I tried it for the first time many years ago and was immediately hooked! I'll have to put this recipe to good use :). Yum!
Soniya Saluja
This is a interesting chutney .. thanks for sharing it 😀
Uma Raghupathi
Yes this is unique and interesting with some boiled rice 🙂
Vanessa @ VeganFamilyRecipes
I've never had cabbage chutney before but this sound delicious! I think I have all the ingredients at home. I'll have to give this a try 🙂
Hauke Fox
Woah, this chutney looks just awesome!! Also thanks for the step by step instructions 😀
Uma Raghupathi
Thanks Hauke! Instructions with photos always helps better:)
Mel @ avirtualvegan.com
I love that you have used cabbage in a chutney. How wonderful!
Uma Raghupathi
Thanks Mel!
Anjali @ Vegetarian Gastronomy
I've made many chutney's before, but never one out of cabbage! I'm so intrigued and these flavors all sound wonderful together
Uma Raghupathi
Thank you Anjali 🙂 Try this and I am sure you like this chutney 🙂
Linda @ Veganosity
I can imagine how wonderful this smells with all of the delicious spices. Looks amazing.
Uma Raghupathi
Thank you Linda:)
Aimée / Wallflower Girl
Mmm, cabbage is one of my favourite vegetables!
Uma Raghupathi
Mine too 🙂
Pavani
That is a yummy looking chutney Uma. Will have to try it out some time.
Uma Raghupathi
Try this and let me know how it turned out for you:) thank you Pavani 🙂
Jenn
Oh wow, I would have never thought to use cabbage this way. I love cabbage though. Will have to give it a try!
Uma Raghupathi
Thanks Jen! I am sure you will like this 🙂
poojanadkarni
Never heard about cabbage chutney. Will soon try this out.
Uma Raghupathi
This is favorite to my family 🙂 You should try this Pooja 🙂
Rebecca @ Strength and Sunshine
Sounds like a fantastic chutney recipe Uma! Great way to use cabbage!
Uma Raghupathi
Yes ! Thank you Rebacca!