Spicy Cabbage Chutney
Ingredients
- 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
Instructions
- 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.
Notes
Variations:
- 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.