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Cabbage Chutney

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Adjust Servings:
2 cups cabbage – finely chopped
2 tbsp urad dal
3-4 dried red chilies
1 pinch asafetida (hing)
1 tbsp tamarind pulp
2 tbsp oil
salt to taste
1/4 cup water

Nutritional information

305 kcal
15.43 g
2.56 g
27.5 g
50 mg
0 mg

Cabbage Chutney

  • Veg
  • 16 mins
  • Serves 4
  • Easy


How to make Cabbage Chutney

  • Heat oil in a pan.
  • Add urad dal and asafetida and sauté on low flame till it turns golden brown.
  • Add cabbage and sauté for 5 minutes.
  • Note: Do not overcook, as the cabbage has to retain some crunchiness.
  • Add dried red chilies and sauté for another minute.
  • Turn off the heat and let the mixture cool down completely.
  • Transfer this into a mixing jar. Add tamarind pulp, salt, and water to it and blend to a fine paste.
  • Transfer the chutney to a bowl and serve.


  • Cabbage is a biennial plant, which means it completes its life cycle in 2 years.
  • China is the largest manufacturer of cabbage.
  • It is advisable not to use aluminum cookware while cooking cabbage.
  • One cup of cabbage holds only 15 calories. As it is very low in fats and rich in fiber, it can help you control cholesterol and lose weight.


  • Individuals with thyroid dysfunction are advised to avoid consumption of cabbage as it contains a compound called ‘goitrogens’ , which may cause swelling of the thyroid gland.
  • Before use, cabbage should be thoroughly washed in cold running water and then soaked in saline water for 30 minutes to get rid of the harmful pests and insecticide spray.
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