Cabbage chutney andhra style recipe made completely with cabbage and without onion and coconut. A best chutney recipe to start the day freshly. Best to be served with Dosa, idli and rice. And also a best condiment to be served with chapati.
Cabbage chutney is so flavorful and very easy to make. The Tamarind and the garlic added to the recipe make this makes this chuenty so tasty and flavorful.
Quick video tutorial for cabbage chutney:
Another important advantage of this cabbage recipe is that a way to include cabbage into our menu, as cabbage is the least preferred vegetable in south Indian households.
If you are running out of time and want to make a chutney with no time, then try this Instant tomato chutney which is also a very common chutney I make often in my kitchen.
So, why waiting. Make it or customize it in your own way.
This recipe can be made in two ways either with a creamy texture and also the course texture texture. However, both does tastes great. so customize according to your indidvidual preference.
I say told you before this cabbage Chutney is made without coconut and onion.
This is the recipe for spicy cabbage Chutney. But if you want to make it less spicier, then minimize the amount of red chilies. I have added three red chilies and that is perfect for our family. But if you prefer more spicy, then add few more red chilies.
Red chili can also be substituted with green chilies. But I prefer adding red chilies as I feel that it is better in color and in taste. Everyone has their own taste and preference so decide accordingly.
Add gingelly oil while serving, if you feel the chutney is too spicy. Adding gingelly oil not only gives authentic taste but also good for health.
How to make cabbage chutney:
1. Seasoning the spices
In a pan add half a teaspoon of mustard seeds, 2 tablespoon of urad dal, 3 red chilies and 2 garlic clove. Fry them until, mustard cracks and urad dal becomes golden brown. Then add asafoedtida and tamarind.
2. Adding Cabbage
Now add, shredded cabbage and again saute until cabbage shrinks and slightly changes it color. Remove it from the flame and allow it to cool to the room temperature.
3. Grinding the chutney
Add this cabbage mixture to a mixer/blender jar. Add salt and enough water. Grind it till it becomes smooth paste. Transfer it to serving bowl, and serve along with Idli or dosa.
The left over can be refrigerated and it may good for about 2-3 days.
Cabbage chutney andhra style recipe
Cabbage chutney Andhra style recipe made completely with cabbage. Best to be served with Dosa, idli, and rice. And also easy and simple to make.
- 1 tsp cooking oil
- .5 tsp mustard seeds
- 2 tbsp urad dal
- 3 red chilies
- .5 tsp asafoetida
- 2 clove garlic
- 1.5 Cup cabbage shredded
- 1 tsp tamarind (size)
- .5 tsp salt or as required
- .25 cup water or as required
In a pan, add cooking oil, mustard seeds, urad dal, asafoedita, red chilies.
Fry until mustard splutters and urad dal becomes golden brown.
Add tamarind and shredded cabbage.
Saute until cabbage shrinks down to 80% and changes it color.
Allow it to cool for 10 minutes.
Add it to the mixer jar along with salt and water.
Grind it until it becomes smooth paste.
Transfer it to serving bowl and adjust salt and water according to your preference.
Serve as a condiment along with Idli or dosa or rice.
Some tasty variations for cabbage chutney recipe:
- Add capsicum or carrot along with cabbage.
- Substitute green chili instead of red chili
- Add gingelly oil to the chutney while serving. This make the chutney more traditional and authentic.