Ingredients

• 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.