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.
Servings: 4 people
- 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
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.
Note: The nutrition values I show here are my best estimates. Please be sure to check your preferred nutrition calculator, if you are relying on accurate calculations in your diet.
- 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.
Calories: 127kcal | Carbohydrates: 6g | Protein: 2g | Fat: 10g | Saturated Fat: 9g | Sodium: 3mg | Potassium: 29mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg