Red Cabbage Chutney | Cabbage Pachadi

Chutneys and their use

Chutneys are primarily accompaniments or condiments that are used to enhance a meal or even served with breakfast (21 varieties here!) They can be dry or wet, depending on the regional cuisine. Can be 100% lentil based like this Paruppu Thogayal or the Inji Thogayal or can be vegetable based like Mixed Veg Peel Chutney or this new family favourite Potlakaya Pachadi (Andhra style snakegourd chutney) or this seasonal Raw Mango-Carrot Chutney

Some chutneys like Dhaba Style Dahi wali Chutney are used with kebabs / Tikkis etc whereas the the evergreen (literally, so!!) Coriander Mint Chutney are used extensively with snacks, Parathas, Dhokla or Chaat. Maharashtrian spice powders (entirely dry or semi dry) can also be called Chutneys too.

Where did Chutneys originate ?

Chutney originated over 2,000 years ago on the Indian subcontinent in the form of a sauce or paste made from fresh ingredients. This is a drastic difference from the preserved and chunky condiment we find today.You would make this ancient form of the dish with tomatoes, onion or nuts and prepare it with fresh ingredients. You would often find it served in a way which colour-coordinated with other foods.Chutney was eventually adopted by the Romans and then the British and this transformation to chutneys (aka chatni) often seen as a dip / thickish jammy pickle was seen in today's packaged dishes. - source

Other Chutneys you might like on the blog

Beetroot Chutney | Easy Side dish for Idli, Dosa, Paratha

Beetroot chutney is a vegan, Gluten free dip or chutney made with beets and coconut. Served as a dip to Indian Breakfast dishes 

Check out this recipe

Green Chutney for Chaats and Sandwiches

A delectable gluten free, Vegan spicy, tangy dip to serve with Chaats, Snacks, Samosa or even slather in sandwiches and flatbreads

Check out this recipe

Lasanachi Chutney | Maharashtrian Dry Garlic Chutney Powder

Lasanachi Chutney or Vada pav chutney is a dry chutney powder used as a spicy, pungent accompamiments to Bhakri, Rice, Thalipeeth and Vada Pav.

Check out this recipe

Why Red Cabbage?

Red Cabbage, rich in antioxidants, provides has compounds that have been linked to health benefits, such as stronger bones and a healthier heart. It also helps in inflammation. Of late, we have been using this vegetable in place of the green cabbage and loving it a lot. If you are like us and like this purple/red cabbage, check out the 5-min GF, Vegan stir fry recipe video that we made , that stir fry pairs so well with Rice-Rasam or even Hot Phulkas.

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Let's get to the recipe now:

What you need:

• Channa Dal / Bengal Gram - 3 TBSP
• Dry Red Chillies - 2
• Tamarind - 1.5 inch (or 1 teaspoon tamarind concentrate)
• Salt - 1 tsp
• Jaggery - ½ teaspoon (opt.)
• Grated coconut - ¼ cup
• Oil - 1 tsp
• Shredded Red Cabbage - 1 cup

Method:

1. Assemble all the ingredients for the recipe from the list given above.
2. Follow the video for the detailed instructions along with tips and tricks on how to make this.
3. Head to the video embedded here for the method. If you are visiting our channel website for the first time, please subscribe. Also, please like the recipe, comment and share.

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Red Cabbage Chutney | Purple Cabbage Chutney | Cabbage Pachadi

Kalyani

A Plant based, Gluten Free Cabbage Pachadi or Chutney for Idli / Dosa / Rice / Paratha etc. Tasty , tangy chutney that can be used on sandwiches / tortillas too

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Side Dish

Cuisine Indian

Servings 3

Equipment

• pan
• Ladle
• Wet Blender

Ingredients

  

1x2x3x

• 3 tablespoon Channa Dal / Bengal Gram
• 2 Dry Red Chillies
• 1.5 inch Dry Tamarind (or use 1 teaspoon thick tamarind extract)
• 1 teaspoon salt
• ½ teaspoon Jaggery (opt.)
• ¼ cup Grated coconut (frozen will also work)
• 1 teaspoon Oil (any neutral oil)
• 1 cup Shredded Red Cabbage 

Instructions

 

• Assemble all the ingredients for the recipe from the list given above.
• Follow the video for the detailed instructions along with tips and tricks on how to make this.
• Head to the video embedded here for the method. If you are visiting our channel website for the first time, please subscribe. Also, please like the recipe, comment and share.

Video

Notes

1. One can sub red cabbage with normal green cabbage to make a variation.
2. Other veggie chutneys that can be made similarly are with daikon radish, chow chow (chayote squash), beets, carrots etc. 
3. ¼ cup coconut is used here. If you prefer, you can increase or decrease the quantity.
4. Use of jaggery here is optional. One can skip it if preferred

Keyword Andhra pachadi, breakfast chutneys, cabbage chutney, cabbage pachadi, cabbage recipes, Chatni, Chutney, Condiment,, Dip, Easy Side, Gluten Free, Side dish for Idli Dosa, Sides, Vegan

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