Cabbage And Tomato Chutney - Plattershare - Recipes, food stories and food lovers

Cabbage And Tomato Chutney

Recipe by Aparna Parinam
4.60 from 5 votes
Served As Lunch
Cabbage is usually available in the market throughout the year, and usually at economical price too. Sometimes I wonder how can I make a tasty dish with this vegetable? I found an answer to this, by making the Andhra style cabbage and tomato chutney. And coupled this tangy chutney with dosa’s made from leftover rice!
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Cuisine Indian
Recipe Category Vegetarian
Servings 4


  • 1 ½ – 1 cup cabbage - shredded
  • 2 - 3 to matoes - medium sized
  • 1 - 3 green chillies
  • Small ball of Tamarind - small lemon sized
  • Salt - as per taste
  • 1 tsp black gram split - urad dal
  • 1 tsp mustard seeds
  • 1 - 2 dried red chillies
  • Pinch asafetida of - hing


  • Chop cabbage into medium sized pieces. Heat a small saucepan, add cabbage pieces and fry. Cover and cook for few minutes, until it is half cooked.Chop tomatoes into medium sized pieces.
  • Heat a saucepan and fry tomatoes along with tamarind until all the water is evaporated. Blend cabbage and tomatoes together in a blender along with salt to a course consistency.
  • For seasoning, heat one teaspoon of oil, add urad dal and red chillies, fry for a few seconds. Add the mustard seeds and hing. Let the mustard seeds splutter. Put off the heat. Add the seasoning to the coarse chutney blend and mix well.


Ensure that the cabbage pieces are not overcooked.
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Aparna Parinam
Aparna Parinam

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