Cabbage chutney Andhra style recipe made completely with cabbage and without onion and coconut. The best chutney recipe to start the day freshly.
Best to be served with South Indian Breakfast dishes like Idli, dosa or rice. And also the best condiment to be served with chapati. It is spicy, hot and balanced perfectly with tangy tamarind and the cabbage.
Cabbage chutney is so flavorful and very easy to make. The Tamarind and the garlic added to the recipe make this makes this chutney so tasty and flavorful. Which is also called as cabbage pachadi authentically.
This is a classic, traditional and authentic recipe that requires few ingredients which are stapled in any Indian kitchen. As 95% of this cabbage chutney has only cabbage, a good recipe for the people who are in the diet. A great recipe for the people who are searching for the chutney recipe made without coconut or for spicy Pachadi (Pachadi is actually the regional name for 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.
Other chutney recipes you may like,
- Radish chutney
- Allam pachadi-Indian Ginger chutney
- Celery chutney
- Instant tomato chutney
- Poondu chutney-Indian garlic chutney
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. However, both do taste great. so customize according to your individual preference.
I know what you ask for now. How this cabbage Chutney without onion and coconut? Because the cabbage has a great fibrous texture and creamy taste, which does not require coconut or onion to balance the red chili and tamarind.
This is a simple recipe of spicy cabbage Chutney for rice or for dosa. But if you want to make it less spicy, then minimize the number of red chilies. I have added three red chilies and that is perfect for our family. But if you prefer more spicy, then add a 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 an authentic taste but also good for health.
How to make cabbage chutney:
In a pan add half a teaspoon of mustard seeds, 2 tablespoons of urad dal, 3 red chilies, and 2 garlic clove. Fry them until mustard cracks and urad dal becomes golden brown. Then add asafoetida and tamarind.
2. Adding Cabbage
Now add shredded cabbage and again saute until cabbage shrinks and slightly changes its color. Remove it from the flame and allow it to cool to 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 a smooth paste. Transfer it to serving bowl, and serve along with Idli or dosa.
The leftover can be refrigerated and it may good for about 2-3 days.
Some tasty variations
- Add capsicum or carrot along with cabbage.
- Substitute green chili instead of red chili
- Add gingelly oil to the chutney while serving. This makes the chutney more traditional and authentic.
- Add tomato while sauteing and make cabbage tomato chutney.
Other Cabbage recipes you may like,
Cabbage chutney Andhra style recipe
- 1 tsp vegetable oil
- 1/2 tsp black mustard seeds
- 2 tbsp urad dal /skinless black gram
- 2 clove garlic
- 3 red chili
- 1 inch tamarind /1 tbsp tamarind extract
- 1/4 tsp asafoetida
- 11/2 Cup cabbage shredded
- 1/2 tsp salt or as required
- 1/2 cup water or as required
- In a pan, add vegetable oil, black mustard seeds, and urad dal.
- Stir fry until mustard splutters and urad dal becomes golden brown.
- Add garlic, red chili, asafoetida, tamarind, and shredded cabbage.
- Saute until cabbage shrinks down to 60% and changes it color.
- Allow it to cool for 10 minutes.
- Add it to the blender 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.