Got an extra cabbage waiting to be put to use? You’ve got to try out this Andhra style cabbage chutney recipe.
It’s easy to make, flavourful and super versatile, making it a great accompaniment to have at hand to serve with any of your favorite foods.
All you’ll need is a few other ingredients in addition to the cabbage, and a few minutes of kitchen time to put this chutney together.
Ingredients For the Recipe
You will need just a few simple ingredients to make this delicious Andhra cabbage Chutney.
- Oil: 1 tbsp
- Cabbage (chopped): 2 cups
- Tomatoes (roughly chopped): 1 whole
- Green chilies: 2
- Tamarind Paste: 1 tbsp
- Oil: ½ tbsp
- Cumin seeds: 1 tsp
- Mustard seeds: 1 tbsp
- Dry red chilies: 3
- Garlic (with peel): 4-5
- Curry leaves: 10-15
- Chana dal (split): 2 tbsp
How to Make the Andhra Cabbage Chutney
Once you have all your ingredients ready, here’s what you will need to do to make the cabbage chutney from scratch.
Heat oil on a pan. Add the cabbage, tomatoes, green chilies, and tamarind paste.
Cook for 2-3 minutes and mix everything well.
Leave it aside to come down to room temperature. Then grind it to a smooth paste. You can add a few drops of water if the mixture is too dry or coarse.
Next, in the same pan, heat oil. Add the cumin seeds, mustard seeds, dry red chilies, garlic, curry leaves, and chana dal. Saute. Let it cook for a minute.
Next, transfer the ground paste into the pan and mix well.
Serve as a delicious side dish to your meals.
Frequently Asked Questions
This chutney calls for the use of tomatoes and cabbage as the key ingredients. If you want, you can add some bell peppers into the mix as well.
This will tone down the flavors of the cabbage and lend some more bulk to the chutney.
You can store your leftover cabbage chutney in an airtight container and refrigerate it for 2 to 5 days. Just remember to use a clean spoon while serving it and refrigerate it as soon as you are done.
This will help preserve its freshness for a longer time.
Tips & Tricks to Make the Andhra Cabbage Chutney
While making this Andhra cabbage chutney is super easy, you might want to take note of these little tips and tricks too.
- If you don’t have the tamarind paste that the ingredients list calls for, you can use some lemon juice instead to add some tanginess to the chutney.
- The tempering for the chutney is completely optional. If you want to skip it, you totally can.
- I would recommend using mustard oil for the tempering, as it lends the chutney a nice smoky aroma.
- Remember to use ripe and juicy tomatoes for this recipe. It really lends the chutney a fruity tangy flavor.
- Dried red chilies are mainly added to the chutney to lend it that little color. The green chilies are what give the chutney that spicy taste.
- To make the chutney more robust and full of flavor, you can add some lightly toasted peanuts into the mix.
- Lightly toasted sesame seeds can also be a good addition to this chutney and can get it to the spreadable consistency.
- To make sure you get the best flavor, don’t overcook the cabbage. Ideally, you’ll want to have them softened, but not mushy.
- If you want the chutney to have a bit of a green color, you can use green chillies and add some fresh coriander leaves while grinding it.
- To add some more tanginess and flavor to the chutney, you can also sprinkle some chaat masala powder into it while grinding it.
Serving Ideas & Suggestions
If you enjoyed making this chutney and are inspired to try some more such recipes, here are a few good ones you might want to check out.
Andhra Cabbage Chutney
- 1 tablespoon Oil
- 2 cups Cabbage , (chopped)
- 1 whole Tomatoes , (roughly chopped)
- 2 Green Chilies
- 1 tablespoon Tamarind Paste
- 1 teaspoon Cumin Seeds
- 1 tablespoon Mustard Seeds
- 3 Dry Red Chilies
- 4-5 Garlic , (with peel)
- 15 Curry Leaves
- 2 tablespoon Chana Dal , (split)
- Heat oil on a pan. Add the cabbage, tomatoes, green chilies, and tamarind paste.
- Cook for 2-3 minutes and mix everything well.
- Leave it aside to comedown to room temperature. Then grind it to a smooth paste. You can add a few drops of water if the mixture is too dry or coarse.
- Next, in the same pan, heat oil. Add the cumin seeds, mustard seeds, dry red chilies, garlic, curry leaves, and chana dal. Saute. Let it cook for a minute.
- Next, transfer the ground paste into the pan and mix well.
- Serve as a delicious side dish to your meals.