Cabbage chutney is a healthy and delicious dish.It is quick and easy to prepare.This spicy sweet chutney can accompany any South Indian breakfast items like Idli, Dosa, Paniyaram, Pongal etc. It goes well as a spread on sandwich too.
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What is a chutney ?
Traditional chutney is a relish-like sauce that originated in India. The ingredients typically include a combination of fruits and vegetables.These along with herbs and spices create a sweet and spicy flavor. Some chutneys are cooked in a method similar to jam, and some are served raw like relishes.
What is the difference between Indian chutneys and chutneys elsewhere?
Chutney is a condiment with a confusing identity. The chutneys you buy in a supermarket are something like relish and jam. They’re savory preserves, usually fruit-based, served as a complement to dishes.
Yet these preserved chutneys are not typical of the chutneys served in India.The traditional Indian chutney’s were originally made by grinding fresh ingredients together. At one time, this might have been done with a mortar and pestle, but most cooks today would use a food processor.
How do you eat chutney?
Indian chutneys are diverse because Indian food varies so much from region to region, depending on local ingredients.Indian chutneys can be made with a huge range of ingredients.In the South, there is more of coconut & peanuts, up north it would be more of mint and dates.
Chutneys can be smooth, chunky, cooked, or raw. Some are served as a condiment or dip, some are served as a side dish for breakfast.
You can find chutney recipes for Tomato, Bell Pepper, Carrot, Cabbage, Cucumber, Radish, Celery, Onion and more on my site here.Try the different recipes to make your own choices on how you want to use them, as a dip, side dish or a condiment.
Last week, I had used half a head of the white cabbage, I bought from the fresh market to make Cabbage Poriyal ( one could also use the purple one to make the same Cabbage Upkari). The other half of the cabbage head was sitting in the refrigerator waiting to be cooked. I wanted to try something different with it, so when I found this Cabbage Chutney recipe on Hebbar’s Kitchen site, I truly wanted to try it for breakfast today.
Being someone who loves spicy chutneys, I added some chili powder to the recipe , along with the other ingredients mentioned.Since, I ran out of curry leaves for tempering, I skipped that, the rest of the recipe, I followed it to the T. Thank you, Hebbar’s kitchen, for your Cabbage Chutney and Udupi rasam recipe, both of which I love from your site and have tried it many a time.
4 servings per container
- Amount Per ServingCalories70
- % Daily Value *
- Total Fat 5g 8%
- Saturated Fat 4g 20%
- Sodium 23mg 1%
- Potassium 193mg 6%
- Total Carbohydrate 7g 3%
- Dietary Fiber 3g 12%
- Sugars 4g
- Protein 2g 4%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Do you have a favorite cabbage recipe ?
Sharing below, links to my published posts on Cabbage and the recipes made using cabbage, for your interest :