This spicy tangy and sweet cabbage chutney is something I had never made and once I made it, oh yum! Why make the same boring curry when you can try this delicious chutney?
Every one of us has a quirk that we need to do. Some keep cleaning the house, some others keep rearranging items in their house. There are also people who shop. Me, I make lists. Every single day I make a list.
Making lists generally ensures that I do not forget things to do. So when I decide to go vegetable shopping, what do I do? I make a list of all the vegetables and fruits that I need to buy for the next 3-4 days ( yes I do buy veggies in advance).
But this list of mine generally won’t include cabbage, because according to my husband it tastes like mud. 😉
Why cabbage chutney then?
I buy cabbage because
1) I love to make a very simple coconut based curry
2) I like it but in general I have not made anything other than a curry with it.
So when Priya Satheesh from Priya’s Menu gave me cabbage and green chillies as secret ingredients to make a chutney as part of Shhhhh Cooking Secretly Challenge, I was confused.
Spicy Tangy and sweet Cabbage chutney. Not the first thing that comes to one’s mind, when we think of using cabbage isn’t it?
Having never used cabbage for chutney, I decided to go the thokayal way and make a spicy, tangy and sweet cabbage chutney.
| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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- 3 cups chopped cabbage
- 2 tbsp udad dal
- 2 tbsp chana dal
- 1 tbsp Oil
- 1 tsp Oil for tempering
- 1 piece Tamarind small marble size
- 4-5 pieces Green chillies
- 1 tsp Salt or according to taste
- 5 leaves Curry leaves chopped roughly
- 5 nos Garlic cloves peeled
- 2 tsp powdered jagger (Optional)
- 1 tbsp Chopped coriander leaves: for garnish
- 1 tsp mustard seeds for tempering
Ingredients
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- In a kadai heat 1 tbsp of oil.
- Add channa dal, udad dal and let them turn golden brown.
- Now add the green chillies, garlic, corinander leaves, chopped cabbage, and salt to the kadai and mix well.
- Cover and cook the cabbage till it is soft.
- Add the tamrind piece and mix well
- Once it is mixed well, grind the cabbage mixture in a mixie to smooth paste and remove it in the serving bowl.
- In another small kadai, add oil and once the oil heats up, add the mustard seeds.
- Once the mustard seeds splutter, add the curry leaves and mix well. Add this to the cabbage ground mixture.
- If required one can also add jaggery to the chutney to get a spicy, sweet and tangy taste.
- Serve with hot dosas or idlis.
- Once can substitute cabbage with peerkankai / ridge gourd or green tomatoes.
- Red chillies can also be used instead of green chillies and one would get a nice deep red colour.[contact-form][contact-field label='Name' type='name' required='1'/][contact-field label='Email' type='email' required='1'/][contact-field label='Website' type='url'/][contact-field label='Comment' type='textarea' required='1'/][/contact-form]