Jun 15, 2015

Cabbage Tomato Chutney

I have been going crazy with Cabbage these days, trying all sort of varities with it. Usually I chop the cabbage in variety sizes ( some in small pieces and some as long strings ) and store in the fridge so that it is handy to pop cabbage into any dish or make any dish with it quickly. Today I am pairing Cabbage with Tomato in this Chutney, that makes it little colorful and super tangy and tasty than routine Cabbage Chutney. It goes well with White Rice or i love this esp with Soft Dosa or Crispy Vada.. Here is the recipe, Njoy!

Cabbage - 1 cup ( chopped)
Tomato - 1 (medium)
Green Chili - 3
Garlic Cloves - 3
Tamarind - 1 Tbsp
Cumin Seeds - 1 tsp
Oil - 1 tsp

Tempering (Optional):
Oil - 1 Tbsp
Red Chili - 1
Chana Dal - 1 tsp
Urad Dal - 1 tsp
Mustard Seeds - 1 tsp
Turmeric powder - 1 pinch
Curry Leaves - 5


  1. First heat the non-stick pan, add 1 tsp of oil. Add Cumin Seeds, Green Chili, Garlic Cloves and sauté for 1 min. Add Chopped Cabbage sauté for 3 min. Add Chopped Tomato and Tamarind and sauté for another 3 min. Once the cabbage becomes soft combined with tomato, switch off the stove. Let this mixture cool completely. 
  2. Once it is cool, grind everything together in the small mixie jar along with salt into fine paste (taste and adjust salt accordingly while grinding)
  3. Transfer this to serving bowl. Add Tempering on top. 

Heat 1 Tbsp of Oil in the non-stick pan, add red chili, followed by Chana Dal, Urad Dal, Mustard Seeds. Once Lentils are browned and mustards starts sputtering add Curry Leaves and Turmeric Powder and switch off the stove.

will be back with another variety chutney
take care until then!

1 comment:


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