Red Cabbage Chutney

This is not the sweet European chutney you might expect from the name. It is Indian. Red cabbage grated fine, cooked with a coriander-garlic-ginger paste, tempered in oil with cumin seeds, curry leaves, mustard seeds, and dried red chiles. Tamarind and jaggery go in near the end for sourness and sweetness. Everything cooks down into a thick, deeply spiced condiment that bears almost no resemblance to the cabbage it started as.

I make a batch every few weeks and keep it in the fridge. It goes on everything. Rice, flatbread, grilled meat, scrambled eggs. The turmeric turns it a deep purple-gold, and the mustard seeds crackle when you spoon it onto something hot.

How to Make Red Cabbage Chutney

Slice the Cabbage Thin

The thinner the cabbage, the faster it breaks down and the smoother the final texture. Thick shreds stay crunchy even after long cooking. Aim for 2-3mm strips. A mandoline makes this fast, but a sharp knife works.

Cook It Low and Patient

Medium-low heat with the lid on for the first 30 minutes, then lid off to let the liquid reduce. The chutney is done when there is no pooling liquid at the bottom and the mixture holds its shape on a spoon. This takes about 45-60 minutes total.

Red Cabbage Chutney

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• Author: Shuchi Mittal
• Total Time: 40 minutes
• Yield: Serves 4
• Diet: Vegetarian

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Description

A vibrant chutney with a spicy kick, perfect as a condiment or appetizer. Easy to make and full of flavor!

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Ingredients

Units USM Scale 1x2x3x

• 1 1/2 cups (355 ml) Red cabbage, grated
• 1 unit (1 unit) Plum tomato, diced
• 3 units (3 units) Cloves of garlic, peeled
• 1/2 teaspoon Fresh ginger
• 5-6 stalks (5-6 stalks) Fresh coriander, leaves removed
• 2 units (2 units) Dried red chiles
• 3-4 units (3-4 units) Curry leaves, fresh
• 1/2 teaspoon Cumin seeds
• 1/2 teaspoon Mustard seeds
• 1/4 teaspoon Hing (asafetida powder)
• 1/4 teaspoon Turmeric powder
• 1/2 teaspoon Coriander powder
• 1/4 teaspoon Black pepper powder
• 2 tbsp (30 ml) Olive oil
• Salt

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Instructions

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 until the seeds begin to splutter.
3. Add the coriander-garlic-ginger paste and cook for another minute.
4. Stir in the tomatoes along with all the dry spices and cook covered on medium heat until the tomatoes are tender, fully cooked, and begin to release water.
5. Add the red cabbage along with ¼ cup water. Cover and continue to cook until the cabbage is cooked and turns purple-brown.
6. Turn the heat to high and sauté until any excess liquid has been absorbed.
7. Turn off the heat, cool to room temperature, and grind to the desired texture using a fork or grinder.
8. Serve with idli, crackers, chips, or roti.

Notes

• For a smoother chutney, use a food processor instead of a mortar and pestle for the ginger, garlic, and coriander paste.
• Adjust the amount of dried red chilies to control the spice level; start with fewer and add more to taste.
• Store the chutney in an airtight container in the refrigerator for up to 2 weeks; the flavor will deepen over time.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Appetizer
• Method: Stir-Frying
• Cuisine: Indian

Nutrition

• Serving Size: 1/2 cup
• Calories: 150
• Sugar: 5
• Sodium: 200
• Fat: 10
• Saturated Fat: 2
• Unsaturated Fat: 7
• Carbohydrates: 25
• Fiber: 5
• Protein: 3

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