Cabbage Chutney Recipe

Time and servings

Prep time	10 min
Cook time	10 min
Total time	20 min
Serves	4 servings

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Ingredients

• 2 tsp oil
• 2 tbsp urad dal
• pinch of hing / asafoetida
• 2 cup cabbage (finely chopped)
• 3 dried kashmir red chilli
• small ball sized tamarind / imli
• ½ tsp salt
• ¼ cup water

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for tempering:

• 2 tsp oil
• ½ tsp mustard
• few curry leaves

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Instructions

1. firstly, in a large kadai heat 2 tsp oil and roast 2 tbsp urad dal and a pinch of hing to a golden brown.
2. add in 2 cup cabbage and saute until the cabbage shrinks slightly.
3. now add 3 dried kashmiri red chilli and roast for a minute.
4. cool the mixture completely and transfer to the blender.
5. add small ball sized tamarind and ½ tsp salt.
6. blend to a smooth paste adding ¼ cup water or as required.
7. now prepare the tempering by heating 2 tsp oil and splutter ½ tsp mustard and few curry leaves.
8. pour the tempering over chutney and mix well.
9. finally, serve cabbage chutney with dosa, idli or rice.

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Step-by-step

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Video

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Notes

• firstly, do not cook cabbage too much as it turns to be too soft.
• also, add coconut if you prefer the flavour.
• additionally, roasting onion and tomato along with cabbage increase the flavour of chutney.
• finally, cabbage chutney recipe tastes great when blend to smooth paste.