Cabbage Chutney


  • ▢2 tsp oil
  • ▢2 tbsp urad dal
  • ▢pinch of hing / asafoetida
  • ▢2 cup cabbage (finely chopped)
  • ▢3 dried kashmir red chilli
  • ▢small ball sized tamarind / imli
  • ▢½ tsp salt
  • ▢¼ cup water

for tempering:

  • ▢2 tsp oil
  • ▢½ tsp mustard
  • ▢few curry leaves


  • firstly, in a large kadai heat 2 tsp oil and roast 2 tbsp Urad dal and a pinch of hing to a golden brown.
  • add in 2 cup cabbage and saute until the cabbage shrinks slightly.
  • now add 3 dried Kashmiri red chilli and roast for a minute.
  • cool the mixture completely and transfer to the blender.
  • add small ball sized tamarind and ½ tsp salt.
  • blend to a smooth paste adding ¼ cup water or as required.
  • now prepare the tempering by heating 2 tsp oil and splutter ½ tsp mustard and few curry leaves.
  • pour the tempering over chutney and mix well.
  • finally, serve cabbage chutney with dosa, idli or rice.
Cabbage Pachadi Recipe by Archana's Kitchen

What excites me about cooking is when your family and friends enjoy your hand cooked food, now it makes me more happier when I share recipes through my blog. our suggestions for improvements in the recipe and the way I blog it are also welcome :) It helps me a lot to improve my cooking skills. A big thanks to all the readers and friends for your continuous support and encouragement