The subtle leafy relish – cabbage chutney

cabbage chutney

Tangy and tantalizing!

During my childhood days, I remember, my mother used to make a lot of varied chutneys. But we never took a liking for these, except for the dear coconut chutney. As an adult, now, I have started appreciating her dishes, moreover her varied and tangy chutneys. Moreover, I have realized that simple pleasures  make life beautiful. Savoring various South Indian chutneys, is one such pleasure – a soulful experience indeed!
And am, truly, in love with these healthy, low fat, fiber rich, versatile, tangy and spicy ‘pacchadis’.

Here comes yet another chutney from my mother’s vast ‘repository’ of tasty relishes – cabbage chutney. Easy to make, it comprises of only two vegetables – cabbage and chilies which make the body of this dish, supplemented by some ‘crunchy’ seasoning.

The subtle smokiness of the cabbage, envelopes and complements the blandness of this vegetable. Moreover, the ‘nuttiness’ of the ‘dals’ adds a special ‘oomph’ to this tangy chutney.

cabbage chutney

The ever welcoming chutney!

Print Recipe
The subtle leafy relish – cabbage chutney
Easy to make, cabbage chutney, comprises of only two vegetables - cabbage and chilies which make the body of this dish, supplemented by some ‘crunchy’ seasoning.
cabbage chutney
Course chutneys
Cuisine south indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
persons
Ingredients
Course chutneys
Cuisine south indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
persons
Ingredients
cabbage chutney
Instructions
  1. Heat half a tablespoon oil in a pan. Add chana dal and urad dal. Fry for a minute, until these gain a deep color of dark orange. Remove this seasoning and keep aside.
  2. In the same pan, heat a half tablespoon of oil. Add cabbage and chopped green chillies. Fry for a few seconds. Let it cook for 3-4 minutes on slow heat, by covering with a lid. Stir in between after 1-2 minutes.
  3. At the bottom of the pan some of the cabbage pieces may turn brown after 3-4 minutes. This is okay. It renders a subtle smoky taste to this dish. Put off the flame. Add turmeric, salt and tamarind paste to it and let it cool.
  4. Transfer the dals to a blender. Blend for a minute and add the cabbage mixture. Blend to a smooth paste. Some of the dal may not be crushed completely to a fine paste. This is okay – as it renders an endearing nuttiness to this chutney.
  5. Relish spoonfuls of this chutney with hot rice and a dab of oil.
Recipe Notes

Good life = Good attitude+ Good food + Good health+Good Friends

-Aparna Mudiganti Parinam

    1. Sumith July 11, 2017
    2. Mayuri Patel July 18, 2017
      • Aparna Parinam July 18, 2017
    3. Shazia July 18, 2017
    4. ShanaLouSutton July 27, 2017

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