Patta Gobhi Chutney / How to Make Cabbage Chutney.
Chutneys are quite an essential side dish for some breakfast dishes. We are used to having many varieties of chutneys. The list is endless. This Cabbage Chutney is totally different from other usual chutneys and it is very easy to make and you can get it done within ten or fifteen minutes. Since it is an essential side dish which goes well with some breakfast dishes like Idli, Dosa, Uthappam, Ghee roast and snacks like uzhunnuvada, parippuvada etc., You would never get complete satisfaction of having dosa or idli without this tasty chutney.
Cabbage chutney is so easy to make as side dish. So it is a very good side dish one can prepare on busy days. I hope all the working womenfolk welcome this recipe with both their hands.. Honestly, after I made this Cabbage Chutney, I decided to make it quite often. You might have understood the reason too.. 😉 Well, it´s so easy to make and tasty chutney. We felt it like coconut chutney!! seriously..
A personal note – I stopped the work of doing something in my blog since days, or weeks due to some designing work going on in the blog at present. But still, I cannot be so patient enough to wait till it finishes!! Waiting and waiting, and I don’t think it would be over in the following days!!
This chutney can be prepared in many ways. This is one of the easiest ways.. I am sure you will love this delicious chutney.
Here goes the Recipe of Cabbage Chutney:
Preparation Time: 5 minutes
Cooking Time – 10 minutes
Serves – 4
Ingredients for Making Cabbage Chutney:
Cabbage – 250 grams
Tomato – 1 medium sized
Oil – 2 tbsp.
Dry Red Chilli – 2
Split Bengal Gram / Chana Dal – 1 tbsp.
Urad Dal – 1 tbsp.
Mustard Seeds – ½ tsp.
Fenugreek Seeds – 1/8 tsp.
Gralic chopped – 2
Cunmin Seeds – ½ tsp.
Curry Leaves – 1 sprig
Salt – to taste
Method of Making Cabbage Chutney:
Take all ingredients required.
Heat oil in a pan. Splutter mustard seeds. Keep the flame on medium and add chana dal, urad dal. Sauté for a couple of minutes or till both dals get golden colour. Now add cumin seeds and fenugreek seeds. Sauté it. Next add the dry red chillies. Sauté it again. Transfer it to a plate and keep it aside for allowing it to cool.
In the same pan and the oil that remains in the pan, sauté chopped garlic for few seconds. Next add the chopped tomatoes. Along with that add the salt too. Sauté it till the tomatoes fully oozes out water and became soft.
Next add in the chopped cabbage and sauté it till it is done, but it should be crunchy.
Take a mixie jar and transfer the sautéed dals, cumin and fenugreek seeds to the jar. Blend it. In the same jar add the sautéed cabbage and tomatoes. Blend it again into a coarse paste. Check the salt and add if required. Mix well.
Your Cabbage Chutney is ready to be served now.
My Recipe Notes on Cabbage Chutney:
1. For sautéing cabbage you can add 1 tbsp. oil if it is required.
2. You can add tamarind and avoid adding tomatoes. In that case, take a small gooseberry volume of tamarind and soak it in hot water for about ten minutes, remove the strands and seeds and filter it.
3. You can add 1 tsp. peanuts too while sautéing and grinding.
4. You can skip seasoning this chutney after grinding, as we have sautéed everything in oil.
5. If you want to keep this chutney for long, pour in a thin layer of coconut oil on top and store in the air tight container.
Pictorial of Making Cabbage Chutney
Take all your Ingredients
Serve it as side dish with Dosa, Idli, Upma, Rice etc.,
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കാബേജ് ചട്നി റെസിപ്പി.
An easy vegetarian chutney recipe with cabbage as main ingredient, the best as side dish for idli, dosa, rice with step by step images and description.