February 6, 2019

Cabbage Chutney

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Cabbage(Patta Gobi) is a low-calorie leafy vegetable that is rich in vitamins, minerals, and antioxidants. Cabbage Chutney is a South-Indian side-dish and condiment prepared for idli, dosa or even steamed rice. This is a simple, healthy and tasty chutney. Do try it!

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Cabbage Chutney | ಎಲೆಕೋಸು ಚಟ್ನಿ | Cabbage Pachadi | Muttaikose Chutney Recipe

Prep Time5

Cook Time5

Total Time10

Course: Side Dish

Cuisine: Indian

Servings: 3

Author: KaviRuchi

Ingredients

To Grind

½ large head Cabbage roughly chopped= 4 cups
1 tsp Oil
½ tsp Jeera / Cumin
3-4 Green Chili
3-4 Garlic
A small piece Tamarind
¼ cup Fresh Coconut optional
Salt to taste

For Seasoning

1 tsp Oil
¼ tsp Mustard Seeds
½ tsp Urad Dal
few Curry leaves
A Pinch Hing/Asafoetida

Instructions

In a pan/kadai, add 1 tsp oil, jeera, green chili, garlic, and roast on low-med flame for about a minute.
Add in chopped cabbage. Saute until the raw smell of cabbage goes off. Close lid and cook for 3-4 mins. Stir in-between.
Once cabbage is soft yet crunchy, and almost cooked, add tamarind and salt. Mix well, turn the heat off and let the mixture cool.
Take the fried mixture in a mixie jar, add little water if required. Blend to a little coarse paste.
To season, heat a tsp oil in a pan, add mustard seeds once it crackles add urad dal, saute until golden, add hing and curry leaves. Pour this tempering over chutney and mix well.
Serve with Idli, dosa, vada or several other breakfasts or steamed rice.

Video

Notes

-Add more or less green chili according to spice level required. You could use red chilis instead of green chilis.

-Adding coconut to cabbage chutney is optional. Can be prepared with or without coconut.

-Adding roasted peanuts/sesame powder would make chutney tastier.

-Do not overcook the cabbage.

-Use sesame/gingelly oil for an authentic taste of cabbage pachadi.

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