Cabbage Chutney Recipe – Authentic South Indian Tamarind Relish

Last Updated on 2 months by Neha Deshmukh

Cabbage Chutney Recipe – Authentic South Indian Tamarind Relish

Hey everyone! If you’re anything like me, you’re always on the lookout for unique and flavorful chutneys to spice up your meals. And trust me, this Cabbage Chutney is a game changer. It’s a South Indian staple that’s surprisingly delicious, and I’m so excited to share my version with you. I first stumbled upon this recipe during a trip to my grandmother’s village, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This isn’t your average chutney. The combination of cabbage, tangy tamarind, and aromatic spices creates a truly unforgettable flavor. It’s incredibly versatile – perfect with dosa, idli, rice, or even as a spread for sandwiches. Plus, it’s surprisingly easy to make! It comes together in under 20 minutes, making it a perfect weeknight addition.

Ingredients

Here’s what you’ll need to whip up this delightful chutney:

• 2 tsp oil
• 2 tbsp urad dal (split black lentils)
• Pinch of hing (asafoetida)
• 2 cup chopped cabbage
• 3 dried Kashmiri red chillies
• Small ball sized tamarind
• ?? tsp salt (to taste – start with ½ tsp and adjust)
• ?? cup water (approximately ½ – ¾ cup, for blending)
• 2 tsp oil (for tempering)
• ?? tsp mustard seeds (for tempering)
• Few curry leaves (for tempering)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Urad Dal & Hing: The Flavor Base

Urad dal and hing are a classic South Indian combo. Roasting them really brings out their nutty, earthy flavors. Don’t skip this step!

Kashmiri Red Chillies: Color and Mild Heat

Kashmiri red chillies give this chutney a beautiful vibrant color and a mild, fruity heat. They’re not overwhelmingly spicy, which is perfect if you’re sensitive to heat.

Tamarind: The Tangy Heart of the Chutney

Tamarind is key to that signature tangy flavor. You can find tamarind paste or blocks at most Indian grocery stores. If using a block, soak it in warm water for about 15-20 minutes to soften it before blending.

Cabbage: A Surprisingly Delicious Addition

Yes, cabbage! It might sound unusual, but it adds a lovely texture and subtle sweetness to the chutney. I prefer using green cabbage, but you can experiment with other varieties too.

Regional Variations in Spice Levels

Spice levels in South Indian cuisine can vary a lot depending on the region. Some families like to add a green chilli or two for extra heat, while others prefer to keep it mild. Feel free to adjust the number of red chillies to your liking!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 2 tsp of oil in a kadai (or a deep frying pan) over medium heat. Add the urad dal and hing.
2. Roast the urad dal and hing until the dal turns golden brown and fragrant – this usually takes about 2-3 minutes. Keep stirring to prevent burning!
3. Now, add the chopped cabbage and sauté until it’s slightly wilted, about 5-7 minutes.
4. Add the dried Kashmiri red chillies and roast for another minute.
5. Let the mixture cool down a bit. Once it’s cool enough to handle, transfer it to a blender.
6. Add the tamarind and salt. Pour in about ½ cup of water and blend everything into a smooth, thick paste. Add more water if needed to reach your desired consistency.
7. Time for the tempering! Heat 2 tsp of oil in a small pan. Once hot, add the mustard seeds.
8. Wait for the mustard seeds to splutter (they’ll start popping!). Then, add the curry leaves and let them sizzle for a few seconds.
9. Pour the tempering over the chutney and mix well. The sizzle and aroma are amazing!
10. Serve immediately or store for later.

Expert Tips

Here are a few things I’ve learned over the years to make this chutney even better:

Achieving the Right Consistency

The chutney should be smooth and spreadable, but not too runny. Start with less water and add more gradually until you get the perfect consistency.

Roasting the Spices for Maximum Flavor

Don’t rush the roasting process! Roasting the urad dal and red chillies really unlocks their flavors.

Balancing Sweetness and Sourness

The balance between sweetness (from the cabbage) and sourness (from the tamarind) is crucial. Adjust the amount of tamarind to your preference.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

This recipe is naturally vegan!

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level Adjustment (Mild to Spicy)

Adjust the number of Kashmiri red chillies. For a spicier chutney, add a green chilli or a pinch of red chilli powder.

Festival Adaptations (e.g., Makar Sankranti)

My aunt always adds a little bit of grated coconut to this chutney when she makes it for Makar Sankranti – it adds a lovely sweetness and festive touch!

Serving Suggestions

This chutney is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• With dosa and idli – a classic pairing!
• As a side dish with rice and sambar.
• Spread on sandwiches or wraps.
• As a dip for vegetable sticks.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days.

FAQs

Got questions? I’ve got answers!

What is the best way to store leftover Cabbage Chutney?

Store it in an airtight container in the refrigerator. It might thicken slightly as it chills, so you can add a splash of water and mix it up before serving.

Can I use a different type of cabbage for this chutney?

Absolutely! While green cabbage is traditional, you can experiment with red cabbage or even Savoy cabbage.

Can I make this chutney ahead of time?

Yes, you can! It actually tastes even better after the flavors have had a chance to meld together.

What if I don’t have Kashmiri red chillies? What can I substitute?

You can use regular dried red chillies, but be aware that they will be spicier. Reduce the quantity accordingly.

Is hing (asafoetida) essential for this recipe? Can I omit it?

Hing adds a unique savory flavor, but you can omit it if you don’t have it. The chutney will still be delicious!

How can I adjust the tanginess of the chutney?

Adjust the amount of tamarind. Start with a small amount and add more to taste. You can also add a squeeze of lemon juice for extra tanginess.