Wednesday, June 15, 2011


Cabbage chutney is a side dish. It can be eaten with plain or masla rice, chapatis, roti, dosa, idli and even you can spread on bread and have them. It is spicy and healthy. Easy and quick to prepare.
Lets see some benefits of eating Green chilly in our diet. 
Green chilly is low in calories. It is fat free and rich in nutrients. It contain Vitamin A, C and K. It is also rich in capsaicum. (a compound that is responsible for the pungency of capsicums). Eating spicy dishes with lot of green chilly helps in summer to cooling down of our body by sweating process. Biting a green chilly will help to dissolve blood clots and aids in digestion. It increases our metabolism my burning calories. It is a good medicine for arthritis. They contain rich amount of antioxidant. It also helps in eye health and immune system. It also helps a lot in blocking the cholesterol content in the body. Vitamin A will help in the health and maintenance of our bones, teeth. It promotes a good health in intestines.It helps us to keep away from wrinkles. It also acts as an anti inflammatory medicine for skin relate issues.
No onions or garlic is used in "Cabbage Chutney " and any one can try this chutney. It is easy to prepare and yummy to eat.

Things Needed :

To Cook :
Cabbage : 1  Bowl ( half of the medium sized cabbage).
Green chillies :2 ( Green chilly was hot and spicy variety).
Coriander seeds : 1/4 tea spoon
To grind : 
Coconut : 1 cup ( Use freshly grated coconut ).
Ingh : a little
Tamarind : a small marble size
And cooked cabbage mixture. 
Salt : to taste
For seasoning : 
Oil : 1 Teaspoon

Mustard seeds : 1/2 tea spoon
Urd Daal : 1/2 tea spoon
Ingh : a pinch
Curry leaves : 5 to 6 leaves

Method :

1. Wash and keep cabbage in normal plain water for at least 1 hour to 2 hours.
2. Wash it again and cut into small pieces.
3. Add 1/4 teaspoon of coriander seeds. 

4. Put cut cabbage, coriander seeds, a pinch of turmeric powder and salt in a bowl.
5. Pressure cook, cabbage, coriander seeds, turmeric powder and salt all together with littel water. (14 glass of plain water) for 6 to 8 minutes and leave it for cooling.
6. Grate coconut and grind it with cooled cooked cabbage mixture. Use very little water. (You can use cabbage cooked water if there is).
7. Remove from the mixi jar to a bowl and add mustard, urid dal seasoning with curry leaves and ingh.
9. Serve "cabbage chutney " with any main dish you have prepared.

Note :

You can use red chilly instead of green chilly. Using more/less chilly is optional. It is nice to have spicy hot taste with chutney. Do not add more water while grinding. More thicker is the better to taste. Adding garlic is optional. (Add it while seasoning). 
Washing and soaking vegetables in water (before using it ) helps to lesson the chemicals used while growing the vegetables. Just put them in a bowlful of water for at least 2 hours.
Time : 20 minutes.
Serves : 2 to 3

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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