Cabbage Chutney

No you did not read it wrong. I am indeed posting about a chutney made from cabbage. I know that there are not many people who would love this vegetable, mostly for its smell or for its bland taste. I for one love this vegetable. I would like to include it in soups, curries, rice and noodles. Recently, I was preparing carrot chutney at the sister's place when we were in Chennai and suddenly had this idea to try out a chutney with cabbage. As soon I was back home, I tried experimenting and it was a huge success, even if I say so myself.

One thing is for sure - no one would find out that this chutney has been prepared using cabbage. The flavor of the cabbage is masked well in the flavor of coriander. To keep the color of the chutney greenish, I used green chillies but red chillies can be used as well. Addition of onions give a slight sweet taste to this chutney and there is a hint of tanginess from the tamarind too. Coconut is optional but I added just a couple of tsps. for added taste. Finally, this used not more than 1.5 teaspoon of oil for a large bowl of chutney. It goes really well with dosas and idlis as it has a South-Indian touch to it but can also be used as a dip.

To make Cabbage Chutney

Serves - 4 or 5

Time to prepare - 20 mins

What I used -

• Shredded Cabbage, 2 cups
• Onion, 1 large
• Coriander Leaves with Stalks, ½ cup (tightly packed)
• Tamarind Pulp, ½ tsp
• Green Chillies, 2 or 3
• Urad Dal, 2 tsp
• Chana Dal, 2 tsp
• Mustard Seeds, 1 tsp
• Jeera, 1 tsp
• Curry Leaves, a few
• Salt, as req
• Grated Coconut, 2 tsps (optional)
• Oil, 1 teaspoon + ½ tsp

How I made -

1. In a nonstick pan, heat a teaspoon of oil. Add urad dal and chana dal - fry until golden brown. Add chopped onion pieces. Fry for a minute and add the roughed chopped cabbage. Add salt required. Mix well.
2. The cabbage leaves water on adding salt and keep cooking on a low flame so that the bottom is not getting burnt. Add roughly chopped green chillies too. Cook covered for about 7-10mins.
3. Add roughly chopped coriander leaves. Cook for another minute. Remove from heat and let the mixture cool completely.
4. In a mixer jar, add the cabbage mixture along with grated coconut and tamarind pulp. Blend it into a smooth paste. Remove it onto a bowl.
5. In a small pan, add half a teaspoon of oil. Once hot, add mustard and jeera. As they splutter, add curry leaves. Remove from heat and add the tadka on top of chutney.
6. Serve as a side dish for idli/dosa or as a dip.

Note -

• If the cabbage begins to burn, sprinkle some water to keep cooking.
• If you don't like the smell of cabbage, washing it in lots of water helps a bit and it can be considered safe for hypothyroid people as well.