cabbage chutney
Cabbage chutney is very easy to make, a tasty and healthy side dish for rotti, rice, chapathi and dosas as well.
Cabbage offers a multitude of health benefits.
Firstly, it is a great source of fiber, which aids in digestion and promotes a healthy gut. Secondly, cabbage is rich in vitamin C, contributing to a strong immune system and collagen production for healthy skin. Thirdly, its high vitamin K content supports bone health and blood clotting. Moreover, cabbage contains antioxidants that help reduce inflammation and protect against chronic diseases. Lastly, the vegetable’s potential to lower cholesterol levels may contribute to heart health. Adding cabbage to your diet can be a delicious and nutritious way to support overall well-being.
Here is the easy and tasty cabbage chutney, vegan , gluten free side dish. Other interesting cabbage recipes –
Cabbage curry with mustard and coconut
Cabbage manchurian
Cabbage kootu
Please watch the video for step by step instructions to make cabbage chutney
Ingredients
- ~1 cup finely chopped cabbage
- 2 tsp cooking oil to cook the cabbage
- +/- 6 green chilies
- 1/2 tsp urad dal /split black gram
- 3/4 cup grated coconut
- coriander leaves
- marble sized tamarind wash and soak in water
- 1 tsp rock salt or salt to taste
- ~2 tbsp water if needed
- For seasoning:
- 1 tsp coconut oil
- 1/2 tsp mustard seeds
- 1/8 tsp hing
- 1/2 tsp urad dal /split black gram
- 1 red chili
- Few curry leaves
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Instructions
To prepare the flavorful cabbage chutney, follow these simple steps:
- Heat 2 tsp of oil in a pan, add dal, and fry until it turns golden brown.
- Toss in the green chilis and fry for a few seconds, then add the coriander leaves.
- Add the cabbage to the pan and continue frying until the raw smell disappears.
- Turn off the heat, add coconut, and mix everything together.
- Grind the cooked cabbage along with salt and tamarind extract to a coarse consistency (add water if needed).
- Transfer the chutney to a bowl.
For seasoning:
- Heat a tsp of oil in a ladle over medium heat.
- Once hot, add mustard seeds, and when they start popping, add black gram dal and hing.
- After the dals turn golden brown, add red chili pieces and curry leaves.
- Fry for a few seconds, then turn off the heat and add the seasoning to the chutney.
- Mix it all together, and your delicious cabbage chutney is ready to be served.
- Enjoy this delightful chutney with rice, chapathi, or rotti for a scrumptious and healthy meal!