Recipe for Cabbage Chutney | In Indian cuisine, while tomato chutney and coriander-mint chutney hold the top spots for popularity, almost any vegetable and fruit can be made into a chutney. These not only increase your vegetable consumption, but also make quite appetising condiments that make your overall meal more interesting.
So have you heard of cabbage chutney??
WAIT! Don’t go away yet! 🙂 Even if you are not a big fan of eating cabbage, I promise you that this chutney will change your mind.
My version of Cabbage chutney is made from sautéed cabbage and onions, and a few other spices, ground to a coarse paste.
Here are the ways in which you can use Cabbage Chutney
- Mix it with rice, like they do Andhra style (cabbage pachidi) or as a thogayal (in Tamil cuisine).
- Pair it with idlis and dosas for a change from the usual coconut chutney.
- You can also make Indianised bruschetta by smearing this on toasted baguette slices with some crumbled goat’s cheese.
Trust me on this – any vegetable you don’t like, will taste infinitely better as a chutney. Possibly because of the chilli hit or that you don’t see the vegetable in its entirety and you are more open to making it a part of your meal.
The other popular vegetables that South Indian cuisine loves to make into chutneys are brinjals, peels of all kinds of gourds, beetroot, carrot and so on. Follow the same recipe, substituting the cabbage with finely chopped eggplant, beet, carrot etc to turn them into chutneys or thogayals. Make sure that the vegetable is partly cooked by sauteeing for a few minutes before proceeding to make a chutney.
Making a bowl of this chutney gives you a quick accompaniment to have with rice. I personally prefer a hearty dose of gingelly oil while mixing such vegetable chutneys into rice. Alternately, a teaspoon of ghee or coconut oil does wonders to the flavour too.
Here are some more healthy cabbage recipes for you
- Cabbage Thoran [Kerala]
- Spiced cabbage rice [Maharashtra]
- Chana and cabbage salad with yogurt dressing
- Cabbage poriyal [Tamil Nadu]
- Cabbage curry with Bengali spices
- Spicy Cabbage Subzi – to go with rotis
Check out my post 12 Healthy Cabbage Recipes that are also delicious
Equipment needed to make Cabbage Chutney
Spicy Cabbage Chutney
- 1 tablespoon oil divided
- 2 cups shredded cabbage
- 1 medium onion thinly sliced
- 1 pinch asafoetida
- 3 dried red chillies or less
- 1 tablespoon urad dal
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon coriander seeds
- 1-2 sprigs curry leaves
- 1 small flake tamarind or 1/4 tsp tamarind paste
- 3 tablespoons grated coconut optional
- 1/4 cup fresh coriander leaves
- 1/2 teaspoon salt
- In a saute pan, heat little over a teaspoon of oil. Fry the cabbage and onion on a medium flame until cabbage has wilted and onion is soft ~ 5-6 minutes. Remove this into a dish to cool.
- Heat remaining oil in the same saute pan. Fry asafoetida, red chillies, urad dal, cumin and coriander seeds and curry leaves until urad dal is golden brown. Turn off the flame and add the tamarind to the other ingredients. The heat in the pan will soften the tamarind a bit, enabling it to be ground along with the chutney.
- In a small mixer jar, combine the sautéed vegetables and the spices in the pan. Add the coconut and coriander leaves. Season with salt and grind to a coarse paste. No water is required as the moisture from the vegetables and coconut will help the process.
- Remove into a small airtight container, refrigerate and use within 1-2 days. Shelf life is reduced if coconut if used.
- Instead of onions, use 2-3 cloves of garlic or finely sliced spring onions.
- A handful of methi leaves sautéed along with the cabbage adds a unique flavour to the chutney along with the added health benefits of fenugreek leaves.
- Heat some oil in a small pan. Add mustard seeds, curry leaves, urad dal and dried red chillies for a final tempering over the chutney for extra crunch and flavour.
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