Purple Cabbage Flaxseed Chutney: A South Indian Delight
10 minutes
896 reads
About Purple Cabbage Flaxseed Chutney: A South Indian Delight
Experience a vibrant twist on traditional South Indian chutney with our Purple Cabbage Flaxseed recipe! This healthy and flavorful accompaniment is perfect for idli, dosa, rice, or even as a healthy snack. The earthy crunch of lentils combines beautifully with the subtle sweetness of purple cabbage, creating a unique and delicious culinary experience.Infused with the nuttiness of flax seeds and a gentle kick from green chilies, this chutney is packed with nutrition and flavor. It's surprisingly easy to make, adding a burst of color and healthy goodness to your daily meals. Prepare to elevate your breakfast or dinner with this simple yet extraordinary recipe!This recipe offers a unique blend of textures and tastes, making it a versatile and exciting addition to your culinary repertoire. Get ready to impress your family and friends with this flavorful South Indian-inspired chutney!
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Recipe Time & More
Prep5 minutes
Cook5 minutes
Total10 minutes
Ingredients
Lentils & Spices
- 1 tbsp Gram black, split black gram
- 1 tbsp Chickpea split chickpeas
- 3 Chili green
- 1 spring Curry Leaves
- 1/2 tsp Mustard Seeds for tempering
Vegetables & Seeds
- 1 cup Purple Cabbage finely chopped
- 1 tbsp Flax Seeds
Instructions
Preparing the Chutney Base
- Heat oil in a pan. Add urad dal, chana dal, green chilies, and curry leaves. Fry until the lentils turn light brown, stirring frequently to prevent burning.
Adding Cabbage and Flax Seeds
- Add the finely chopped purple cabbage and flax seeds to the pan. Stir well to combine.
Simmering the Cabbage
- Sprinkle in a little water and add salt to taste. Cover the pan and cook until the cabbage is tender but still retains a slight crunch (about 5-7 minutes).
Cooling and Grinding
- Remove from heat and let the mixture cool completely. Once cooled, transfer to a blender along with the shredded coconut. Blend until you achieve a smooth and fine paste. Adjust consistency with water if needed.
Making the Tempering (optional)
- Heat a small amount of oil in a separate pan. Add mustard seeds and let them splutter. Add a pinch of urad dal and curry leaves. Sauté for a few seconds until fragrant. Pour this tempering over the chutney.
Serving
- Serve immediately or chill for later. Enjoy your vibrant and flavorful Purple Cabbage Flaxseed Chutney with your favorite South Indian dishes!
Recipe Notes
Expert Tips for the Best Purple Cabbage Flaxseed Chutney
- For a spicier chutney, add more green chilies or a small piece of ginger.
- Adjust the amount of water while blending to achieve your desired consistency. A slightly thicker chutney is ideal for dosa.
- Toasting the flax seeds before adding them to the chutney enhances their nutty flavor.
- If you don't have purple cabbage, you can use regular green cabbage, but the color and flavor will be different.
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Recipe Nutrition
Calories: 20kcalCarbohydrates: 4gProtein: 1gFiber: 2gSugar: 2g
Jinoo Jayakrishnan
Articles: 1
5 Comments
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Such a lovely dish! Thanks for sharing.
Such a tempting dish! Thank you.
This looks so appealing! Thanks for sharing.
This looks fantastic! Appreciate the share.
Quite innovative recipe because I have always seen purple cabbage is used for salads. Using it the Indian way is an innovative way.