Cabbage Chutney

I had less than half a cabbage left in my fridge and I didn’t know what to do with it. It was less to make a poriyal for 2 people or else i would have had to make some mixed veg. curry or fried noodles. Instead this is what i did.


Cabbage — I had about 2 cups full, once chopped.
Tomato — 1 small one
Dry red chillies — 4 (for spicy chutney)
Split urad dal — 1 ½ tsp
Chana dal – 1 tsp
Hing (asafoetida) – 1/2 tsp
Tamarind — a little (about 3/4 of a lemon size)
Oil — 3 tbsp
Salt — to taste


Chop the cabbage into small pieces and it came around 2 cups. Keep that aside.

Heat a tablespoon of oil in a pan. Add 4 whole dry red chilies. Fry for a while and then add urad dal and chana dal. Stir fry till done. Add hing and stir for a few seconds. Take care not to burn the asafoetida.

Transfer the fried chilies and urad dal to another bowl. Take the tamarind  and keep it the same bowl.  Add 2 ½ tablespoon of oil to the same pan. Add chopped cabbage. Fry till done half. In the meanwhile, chop a small tomato and add it to the pan when cabbage is half cooked. Fry till the tomato cooks.

Keep one fried red chilly aside (if you can’t eat that spicy – I used only 3 medium red chilles) and add rest of the fried red chilies and urad dal and that tamarind too. Blend it nicely.

Then add fried cabbage and tomato to the pan. Add salt to taste to the blender. And blend it to a coarse paste. If required sprinkle little water to blend. Taste it and if required add the chilly which we have fried and kept aside and adjust salt. Transfer the chutney to a serving bowl.


You can add just about any other spices that you wish to when roasting the red chillies and ulad daal like dhania or peanuts or cumin…Each will give a varied taste.


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