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.