Cabbage chutney is a spicy and yummy tasting chutney prepared by grinding sauteed cabbage, dal, red chili and tamarind. Cabbage chutney though different from the regular chutney in taste its making is very simple and easy, also it holds only handful ingredients in its making. This chutney can be used to accompany idli, dosa, uttapam and many more dishes. This chutney can be ground little coarse if you want little crunchiness or can be made into fine paste as well. So lets get to the making!
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Ingredients
Cabbage – ¼ portion
Channa dal – 1 tsp
Urad dal – 1 tsp
Dried red chilli – 2
Garlic – 1
Tamarind – tiny piece
Oil – 1 tbsp
Ingredients for tempering
Mustard seeds – ½ tsp
Urad dal – 1 tsp
Curry leaves a spring
Hing – a pinch
Oil- 1 tsp
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How to make Cabbage chutney with step by step images
Chop cabbage and keep it aside. Heat oil in a pan add channa dal and urad dal. When dal turns golden brown add red chilli and garlic, when aromatic add tamarind and chopped cabbage. Saute well and add salt. Mix well and cook the cabbage without adding water.
When the cabbage looks cooked put off the flame and allow the mixture to cool down. Now transfer it to a blender and grind it into a little coarse paste adding little water. I used 1/3 cup water while grinding.
Heat oil in a small pan add mustard seeds, after it splutters add urad dal, after it turns golden brown add curry leaves and hing. Put off the flame and pour it over the chutney mixture and mix well. Serve it with idli or dosa.