Cabbage chutney is a healthy and low-calorie veggie based chutney. It is also very delicious and goes very well with rice too.
I always make this chutney for dinner and use it for the next day lunch too. Since it tastes good with rice, I just mix it with rice and pack for the lunch.
Cabbage chutney is a healthy and low-calorie veggie based chutney. It is also very delicious and goes very well with rice too. I always make this chutney for dinner and use it for the next day lunch too. Since it tastes good with rice, I just mix it with rice and pack for the lunch.
- 1.50 cup CABBAGE RAW
- 3 no PEPPERS HOT CHILI RED RAW
- 3 tbsp URAD DAL
- 0.50 cup ONION CHOPPED
- 3 tbsp OIL
- 4 no GARLIC RAW
- 0.25 tsp MUSTARD SEEDS
- 0.25 tsp HING OR ASAFOETIDA
- 5 no CURRY LEAVES
- 1 tsp TAMARIND
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In a pan heat a tsp of oil, add in red chilies, urad dal, tamarind, and roast until the urad color changes into orange color.
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In a pan heat oil, add chopped onion, garlic and cook until the onion becomes soft.
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Add the chopped cabbage, salt and cook until it becomes soft or color changes into pale yellow. Allow it to cool.
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Grind roasted urad dal, tamarind, and red chilies first, then add in the cabbage mixture and grind into a smooth chutney.
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In a pan heat a tsp of oil, add mustard seeds and allow it to splutter. Add in the hing, curry leaves and mix it with the chutney.
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