Red Cabbage Chutney

This chutney, with its warm blend of spices, goes great with bread, crackers, veggies, or as a topping to your favorite dish.
By Shuchi Mittal

Red Cabbage Chutney Recipe

Red Cabbage Chutney
Recipe Type: Appetizer
Cuisine: Indian
  • 1½ Cups Red cabbage, grated
  • 1 Plum tomato, diced
  • 3 Cloves of garlic, peeled
  • ½ teaspoon Fresh ginger
  • 5-6 Stalks Fresh coriander, leaves removed
  • 2 Dried red chiles
  • 3-4 Curry leaves, fresh
  • ½ teaspoon Cumin seeds
  • ½ teaspoon Mustard seeds
  • ¼ teaspoon Hing (asafetida powder)
  • ¼ teaspoon Turmeric powder
  • ½ teaspoon Coriander powder
  • ¼ teaspoon Black pepper powder
  • 2 Tablespoons Olive oil
  • Salt to taste
  1. Grind the fresh coriander, garlic and ginger in a mortar and pestle to a rough paste.
  2. Heat oil in a non-stick pan. Add the cumin, curry leaves, dried chilies and mustard seeds and cook till the seeds begin to splutter. Add the coriander-garlic-ginger paste and cook for another minute.
  3. Stir in the tomatoes along with all the dry spices and cook covered on medium heat till the tomatoes are tender, fully cooked and begin to leave water.
  4. Now add the red cabbage along with ¼ cup water. Cover and continue to cook till cabbage is cooked and turns color to purple-brown.
  5. Turn heat to high and sauté till any excess liquid has been absorbed.
  6. Turn off heat, cool to room temperature and grind to desired texture using a fork or grinder.
  7. Serve with idli, crackers, chips or roti.

Shuchi Mittal

Shuchi cooks with the heart of a poet. Banker turned chef, she runs the 29. Private Kitchen in NYC focusing on social tasting events, dining experiences and small-scale private events. Using simple & wholesome ingredients, she likes to re-invent homemade Indian flavors into modern tapas & small plates. Her dream? To cook, feed, write, and eventually open her own communal dining cafe - with a published recipe book on the stands.

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