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 chutney tasty and flavorful.
Each spoon served has nutritional values and has all the wholesome values of cabbage. A feel-good side dish for South Indian breakfast recipes like this celery chutney and radish chutney
This classic, traditional, and authentic recipe requires a few staple ingredients in any Indian kitchen.
This a great recipe for people searching for a chutney recipe made without coconut or spicy Pachadi (Pachadi is the regional name for chutney).
Another important advantage of this cabbage recipe is the way it includes cabbage in our menu, as cabbage is the least preferred vegetable in South Indian households.
Other chutney recipes you may like,
If you are running out of time and want to make chutney in no time, try this Instant tomato chutney, which is also a very common chutney I often make in my kitchen.
So, why wait? Make it or customize it in your way.
This recipe can be made in two ways: with a creamy texture and a coarse texture. However, both do taste great. so customize it according to your individual preference.
I know what you are asking for now. How is this cabbage Chutney without onion and coconut? 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 dosa. But if you want to make it less spicy, minimize the number of red chilies. I have added three red chili peppers, which are perfect for our family. But if you prefer a spicier chili, add a few more red chilies.
Red chili can also be substituted with green chilies. But I prefer adding red chilies as I feel they are better in color and taste. Everyone has their taste and preferences, 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 is also good for health.
How to make cabbage chutney:
1. Seasoning
In a pan, add half a teaspoon of mustard seeds, 2 tablespoons of urad dal, 3 red chilies, and 2 garlic cloves. Fry them until mustard cracks and urad dal becomes golden brown. Then add asafoetida and tamarind.
2. Adding Cabbage
Now add shredded cabbage and saute it until it 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 a serving bowl, and serve with Idli or dosa.
The leftovers can be refrigerated and may be 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,
Printable recipe card
Cabbage chutney Andhra style recipe
Ingredients
- 1 teaspoon vegetable oil
- ½ teaspoon black mustard seeds
- 2 tablespoon urad dal /skinless black gram
- 2 clove garlic
- 3 red chili
- 1 inch tamarind /1 tablespoon tamarind extract
- ¼ teaspoon asafoetida
- 11/2 Cup cabbage shredded
- ½ teaspoon salt or as required
- ½ cup water or as required
Instructions
- 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.
Video
Nutrition
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Ruxana
Interesting and innovative recipe!
Sujatha Muralidhar
thanks Ruxana
Anonymous
Great and turned out yum