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Here we will give you a cabbage chutney recipe with tips and tricks to make it perfect. All steps are given with pictures so it is easy to understand the process.

Cabbage chutney is also known as a ‘Cabbage Pachadi’ in South India. It is a flavorful accompaniment made from cabbage. Usually, cabbage chutney is made with a mix of aromatic spices. This dish originated from traditional cuisines and has become a popular accompaniment in various culinary cultures.

Cabbage chutney is versatile and can be served as a side dish with various main courses like dosa, rice, bread, or snacks. The variety of uses and simplicity in preparation make it a favorite recipe for anybody looking for a tasty and quick way to add flavor to their meals.

Table of Contents

About Cabbage Chutney Recipe

In process of a cabbage chutney recipe typically involves finely chopping or shredding cabbage, cooking it with spices, and then blending or cooking it to get a delicious chutney.

The key to making a perfect cabbage chutney lies in the combination of ingredients, such as mustard seeds, cumin, red chili, and other spices, which create a delicious blend of flavors.

Here is a detailed cabbage chutney recipe with pictures to make at your home.

Ingredients of Cabbage chutney

For Chutney

Oil as required
2 cups chopped cabbage
15-20 green chilies
1 cup chopped tomatoes
Salt to taste
1 tsp cumin seeds
4-5 garlic cloves

For Tempering or Tadka

2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp urad dal (black gram lentils)
1 tsp chana dal (split chickpeas)
3-4 dried red chilies
12-15 garlic cloves
curry leaves
1 tsp asafoetida (hing)
Fresh coriander leaves for garnish

How To Make Cabbage Chutney

Start by heating oil in a big pan. Add 2 cups chopped cabbage, 15 to 20 green chilies, 1 cup chopped tomatoes, and salt to taste.

Mix well and cover the pan with a lid. Cook for 5 to 7 minutes on low flame until the cabbage is slightly tender.

Once cooked, switch off the gas and let it cool down completely.

Then add it into a mixer jar. Add 1 tsp cumin seeds and 4 to 5 garlic cloves. Grind them and make a fine paste.

Take it into a bowl and place it aside.

Now heat the 2 tbsp of oil in a small pan. Then add 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp urad dal (black gram lentils), 1 tsp chana dal (split chickpeas), 3 to 4 dried red chilies, 12 to 15 garlic cloves, curry leaves, and 1 tsp asafoetida (hing).

Mix and cook until they release their aroma.

After that, remove from heat and pour it on the paste. Mix properly.

Your Cabbage Chutney is ready. You can garnish it with freshly chopped coriander leaves.

Tips & Tricks

Always use fresh ingredients for the best taste.

You can use mustard oil for traditional flavor.

You can adjust the amount of green and dry red chili according to your preference.

You can also add ginger and onion to this recipe.

You can store the cabbage chutney in an airtight container for 3 to 4 days.

RECIPE CARD

Simple Cabbage Chutney Recipe (Cabbage Pachadi)

Course: Accompaniment, ChutneyCuisine: South IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

Cabbage chutney is also known as a ‘Cabbage Pachadi’ in South India. It is a flavorful accompaniment made from cabbage. Here we will give you a cabbage chutney recipe with tips and tricks to make it perfect. All steps are given with pictures so it is easy to understand the process.

Ingredients :

For Chutney
Oil as required
2 cups chopped cabbage
15-20 green chilies
1 cup chopped tomatoes
Salt to taste
1 tsp cumin seeds
4-5 garlic cloves
For Tempering or Tadka
2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp urad dal (black gram lentils)
1 tsp chana dal (split chickpeas)
3-4 dried red chilies
12-15 garlic cloves
curry leaves
1 tsp asafoetida (hing)
Fresh coriander leaves for garnish

Directions

Start by heating oil in a big pan. Add 2 cups chopped cabbage, 15 to 20 green chilies, 1 cup chopped tomatoes, and salt to taste.
Mix well and cover the pan with a lid. Cook for 5 to 7 minutes on low flame until the cabbage is slightly tender.
Once cooked, switch off the gas and let it cool down completely.
Then add it into a mixer jar. Add 1 tsp cumin seeds and 4 to 5 garlic cloves. Grind them and make a fine paste.
Take it into a bowl and place it aside.
Now heat the 2 tbsp of oil in a small pan. Then add 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp urad dal (black gram lentils), 1 tsp chana dal (split chickpeas), 3 to 4 dried red chilies, 12 to 15 garlic cloves, curry leaves, and 1 tsp asafoetida (hing).
Mix and cook until they release their aroma.
After that, remove from heat and pour it on the paste. Mix properly.
Your Cabbage Chutney is ready. You can garnish it with freshly chopped coriander leaves.

Notes

You can use mustard oil for traditional flavor.
You can adjust the amount of green and dry red chili according to your preference.
You can also add ginger and onion to this recipe.

If try this cabbage chutney recipe and like it then comment below your cooking experience. Share this recipe with your friends and family to spread the joy of homemade goodness.

Source

Images by, Seshakka’s Kitchen – https://youtu.be/9B6xZPVsdjs?si=Ki2jY2Kbb0_eMmDV