Chilli Cabbage Chutney

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • 250gm - tender cabbage, chopped fine
  • 8 - green chillies, chopped
  • 1/2 tsp - jeera
  • 1 tbsp - urad dal
  • 6 pods - garlic
  • A pinch of hing (optional)
  • 1/2 tsp - mustard seeds
  • 1 - red chilli, broken into bits
  • 10 - curry patta leaves
  • 1 tbsp + 1 tsp - oil
  • 2 tsp - tamarind paste
  • 1/2 tbsp - coriander leaves
  • A pinch of haldi
  • Salt - to taste

How to Make Chilli Cabbage Chutney

  • Heat oil in a kadai. Add urad dal and fry till it turns light brown. Add jeera and fry for a few seconds. Add chopped cabbage, green chilli pieces, and haldi.
  • Stir and cover with a lid.
  • Let it cook for 3 to 4 minutes, stirring now and then till the cabbage becomes soft (but not mushy).
  • Now add garlic and tamarind paste. Stir once and remove.
  • Add salt, grind it into a medium coarse paste, and keep aside.
  • Heat 1 teaspoon of oil for tempering, and add mustard seeds, red chilli bits, and curry leaves.
  • Fry till the mustard seeds splutter. Add this to the prepared chutney.
  • Mix and serve with hot rice and a teaspoon of ghee.
  • Hing and coriander leaves are optional.
  • Can be served with dosa and idli as well.