Spicy Andhra-Style Cabbage and Tomato Chutney Recipe
20 minutes
682 reads
About Spicy Andhra-Style Cabbage and Tomato Chutney Recipe
Transform humble cabbage into a culinary delight with this vibrant Andhra-style chutney! This budget-friendly recipe uses readily available ingredients to create a tangy and spicy condiment perfect for elevating your everyday meals. The unique blend of cabbage, tomatoes, and green chilies, tempered with the subtle sourness of tamarind, delivers a bold South Indian flavor experience.I discovered this recipe as a way to use up leftover cabbage, and it quickly became a family favorite. It's incredibly versatile, pairing wonderfully with dosas, idlis, or even as a side to grilled meats. The slight sweetness from the tomatoes balances the spice, making it enjoyable for a wide range of palates.This recipe is quick, easy, and surprisingly flavorful, proving that simple ingredients can create something truly extraordinary. Get ready to experience the magic of Andhra cuisine!
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Recipe Time & More
Prep10 minutes
Cook10 minutes
Total20 minutes
Ingredients
Vegetables
Spices & Seasoning
- 1.5 tsp Salt to taste
- 1 tsp Lentil black, split black lentils
- 1 tsp Mustard Seed rai
- 1.5 Chili broken into smaller pieces (adjust to your spice preference), dried, red
- 1 pinch Asafoetida hing
Instructions
Prepare the Cabbage
- Chop the cabbage into medium-sized pieces. Heat a tablespoon of oil in a small saucepan. Add the cabbage and fry for a few minutes, until it's slightly softened but still retains some texture. Set aside.
Cook the Tomatoes and Tamarind
- In the same saucepan, add the chopped tomatoes and tamarind pulp. Cook over medium heat, stirring occasionally, until most of the water has evaporated and the tomatoes have softened. This will take about 10-15 minutes.
Blend the Vegetables
- Combine the cooked cabbage and tomatoes in a blender. Add salt and blend until you achieve a coarse chutney consistency. Do not make it completely smooth.
Make the Tempering
- Heat the remaining oil in a small pan. Add the urad dal and dried red chilies. Fry for a few seconds until the dal turns light golden. Add the mustard seeds and asafoetida. Remove from heat once the mustard seeds begin to splutter.
Combine and Serve
- Pour the tempering over the blended chutney. Mix well to combine. Taste and adjust salt if needed. Serve your delicious Andhra-style cabbage and tomato chutney with your favorite South Indian dishes!
Recipe Notes
Expert Tips for the Best Chutney
- For a smoother chutney, pulse the blended mixture a few more times. For a chunkier texture, leave it slightly coarse.
- Adjust the amount of green chilies and red chilies according to your spice preference. Start with less and add more as needed.
- Adding a squeeze of lemon juice at the end can enhance the tangy flavor of the chutney.
- Store leftover chutney in an airtight container in the refrigerator for up to 3-4 days.
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Recipe Nutrition
Calories: 11kcalCarbohydrates: 3gProtein: 1gSodium: 855mgFiber: 1gSugar: 2g
Aparna Parinam
Articles: 36
5 Comments
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Such a scrumptious dish! Thank you.
I’m excited to make this at home!
This looks amazing! Thanks for sharing.
Innovative.
Looks so good! Can’t wait to try it.