Cabbage chutney

Cabbage chutney recipe

Food Wiki
Discover the deliciousness of Cabbage Chutney through this detailed recipe, complete with step-by-step pictures and an accompanying video. This versatile chutney pairs perfectly with dosa, idli, or rice, adding a delightful twist to your meal.
Prepare this flavorful cabbage chutney using a combination of red chili, urad dal, onion, and tomato. The best part is, it's a no-coconut chutney that still boasts incredible taste and texture.
Follow the simple instructions provided to recreate this delectable cabbage chutney and savor its unique flavors. It's a wonderful addition to any meal and is guaranteed to please your taste buds. Cabbage is a low calorie, fiber-rich, modified-leafy vegetable. It is a good source of vitamin K, vitamin C and vitamin B6. Cabbage can be eaten raw, steamed, boiled, or roasted.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine Indian
Servings
Calories 21 kcal

Ingredients
  

  • 2 cup chopped cabbage
  • 1 1 onion
  • 1/2 tsp chopped ginger
  • 1 green chili (optional)
  • Few curry leaves
  • 1 medium sized tomato or one marble sized tamarind
  • 1-2 red chili
  • 2 tbsp urad dal
  • 1/4 tsp mustard seeds
  • A big pinch of turmeric powder
  • Salt as per your taste
  • 1 tbsp cooking oil

Ingredients for tempering:

  • 1 tbsp cooking oil
  • 1 red chili
  • 1/2 tsp mustard seeds
  • 1/2 tsp urad dal
  • 4-5 curry leaves

Instructions
 

  • Rinse and chop the cabbage. Also chop the onion and tomato.
  • Heat 2 tsp of oil in a frying pan. Add in red chili, urad dal and mustard seeds. Start roasting them under medium flame.
  • Roast until dal is slightly brown. Add in chopped ginger, green chili and curry leaves. Saute them for a while.
  • Followed by add in chopped onion and fry until onion turn translucent.
  • Next add in chopped tomato. And start frying them under medium flame. Adding tomato is optional.
  • Add in turmeric powder and fry the tomato until soft.
  • Next add in chopped cabbage and fry for 2 minutes under high flame.
  • Add in salt and give a quick mix.
  • Close the lid and cook the cabbage until soft.
  • Wait until cool.
  • transfer it into a mixer grinder and grind it until fine. No need to add extra water while grinding. Also if not using tomato, add little tamarind while grinding.
  • Transfer it into a bowl. And temper it with oil, mustard seeds, red chili, urad dal and curry leaves.

Nutrition

Calories: 21kcalCarbohydrates: 0.3gFat: 2.3g
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