This Cabbage Chutney can be put together in a jiffy and requires very few ingredients. And, it’s vegan to boot and goes well with a variety of dishes.
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.
Spicy, tangy and sweet Cabbage Chutney
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]
This is a variety of vatral Kozambu that i learnt from my mother…usually the vatral kozambu is a type of sambar without the dhaal and is made with tamarind water.. This particular kozambu is made with 12 masala items and hence is even more tasty
Soak the tamarind in luke warm water for half an hour and remove the pup juice from it.
Roast in little oil all the masala items till they are dark brown in colour (excluding garlic).
Saute garlic seperatly and set aside.
Grind the masalas from point 2.
Take a kadai and heat gingely oil and add the mustard and let it crackle.
Add the tamarind juice, add 1 cup of water and let it boil for some time.
Once the tamarind water boils and loses the tamarind smell, add the ground masala to this.
Add the sauted garlic to this and let it simmer for 10-15 mins on slow flame.
Once the garlic is completely cooked, add some 2-3 tsp og gingely oil and boil and switch off the gas.
Serve hot with rice and sabzi.