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
- Author: Shuchi Mittal
- 1 1/2 Cups Red cabbage, grated
- 1 Plum tomato, diced
- 3 Cloves of garlic, peeled
- 1/2 teaspoon Fresh ginger
- 5–6 Stalks Fresh coriander, leaves removed
- 2 Dried red chiles
- 3–4 Curry leaves, fresh
- 1/2 teaspoon Cumin seeds
- 1/2 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
- Grind the fresh coriander, garlic and ginger in a mortar and pestle to a rough paste.
- 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.
- 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.
- 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.
- Turn heat to high and sauté till any excess liquid has been absorbed.
- Turn off heat, cool to room temperature and grind to desired texture using a fork or grinder.
- Serve with idli, crackers, chips or roti.
- Category: Appetizer
- Cuisine: Indian
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.
Hi, how long can this be kept please
Can you put this chutney in a jar and put it in a fridge.