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
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.
In a pan heat oil, add chopped onion, garlic and cook until the onion becomes soft.
Add the chopped cabbage, salt and cook until it becomes soft or color changes into pale yellow. Allow it to cool.
Grind roasted urad dal, tamarind, and red chilies first, then add in the cabbage mixture and grind into a smooth chutney.
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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