Cabbage Chutney is also known as Cabbage pachadi is one of the all-time favorite chutneys in my house. It is yet another kid’s favorite when I make it mild. Among all the cabbage recipes I have posted, this would be the easiest one to prepare and needs very little preparation. I agree to be sent email.
If you have checked out my all recipes of chutney, you will notice that the procedure is largely similar. The right ingredients in the right amount make all the difference. I have tried this with the usual green cabbage as well as purple cabbage. Purple variety helps in bringing contrasting colors to the dish. In this recipe here, I have used green cabbage, but if you are looking for contrasting colors, try the purple kind and let me know how you like it. Purple cabbage is a little more expensive than green cabbage but does stay fresh longer inside the refrigerator. The best part about this cabbage chutney is that you need very little cabbage to make it a sumptuous meal. There is a decent amount of nutrition and flavor in every serving. Try it paired with steamed white or brown rice or even with neer dosas.
Ingredients notes
How to make this recipe
Here’s the simple procedure to cook the cabbage for chutney! Grated coconuts: Fresh or frozen coconuts work equally well. If you are using frozen kind, thawing it ahead of time will provide better texture to the recipe. Spices: Instead of traditional spice powders, I used roasted Bengal gram/chana dal, black gram/urad dal. This gives a nice aroma and taste to the dish, especially when you serve it fresh. Red chili: There are two options here: Byadagi chillis or Kashmiri red chillis. Byadagi chillis bring in heat while the other one brings a bright red color without the heat. Use the right kind that suits your preference. Finally, garnish with seasoning: For seasoning, place a pan over medium heat with a teaspoon of oil and add mustard seeds, red chilies. As the mustard seeds start to sputter, add curry leaves to take off the heat. and add it to the cabbage chutney or cabbage pachadi Add the onions and saute until they turn translucent.
Expert tips
You could use either shred or roughly chop the cabbage or even use a food processor.If you prefer to have a green-colored chutney then add green chilies while frying cabbage.Store the cabbage pachadi for up to 4 days on the refrigerator.If you think your chutney is too thick, add ¼ cup boiled (but room temp) water.
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📖 Recipe
