Cabbage Chutney

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!

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

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!!
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
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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