Name: Cabbage Chutney (South Indian Cabbage Pachadi)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 tablespoon sesame oil ((gingelly oil)); 1 teaspoon urad dal ((split and husked black gram)); 1 teaspoon chana dal ((split and husked bengal gram)); 2.5 cups chopped cabbage; 1 to 3 green chilies (- add as needed); 10 to 12 curry leaves (or 1 sprig curry leaves); salt (as required); 1 teaspoon tamarind; ⅓ to ½ cup water (- for blending chutney); 1 to 2 teaspoons sesame oil; ½ teaspoon mustard seeds; 1 pinch asafoetida ((hing)); 1 or 2 dry red chilies ((halved and seeds removed))

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Spicy and tangy Cabbage Chutney also known as Cabbage Pachadi features healthy cabbage with lentils. It also includes flavorful herbs, spices and tangy tamarind. This vegan recipe comes from the South Indian cuisine and is made without onion, garlic and coconut. Try this cabbage chutney with Idli, Dosa and you are sure to love it.

About This Cabbage Chutney

Cabbage is one of those veggies that is either liked or hated. Luckily in my home, we like cabbage and and I make many recipes with this flavorsome veggie. I have shared some Cabbage Recipes earlier on the blog.

In some recipes the taste and texture of cabbage is felt distinctly. But in some recipes, you will not even know that the dish has cabbage in it.

cabbage chutney with a curry leaf in center in a blue rimmed white bowl with two dosa by the side in a white plate

This cabbage chutney falls in the later category of recipes. It is difficult to guess there is cabbage in this chutney condiment.

In fact it tastes similar to Mango Chutney. The tamarind that is added in the chutney gives a sour and tangy taste.

As I have mentioned above, the recipe is also made without onions and garlic, plus a vegan recipe. I make this chutney recipe or Tomato Chutney or Onion Chutney to go with our South Indian breakfast of idli and dosa, when I run out of fresh coconut.

I love to make chutneys with various vegetables and fruits. Disguising veggies in a chutney is a good way to include them in your food or for your picky eaters.

How to Make Cabbage Chutney

Lets begin with the making of this unique cabbage chutney recipe.

Fry Lentils and Spices

1. Heat 1 tablespoon sesame oil in a frying pan. Add 1 teaspoon urad dal (split and husked black gram) and 1 teaspoon chana dal (split and husked bengal gram).

Swap any neutral oil in place of sesame oil. The sesame oil used here is made from raw sesame seeds and also called as gingelly oil. The flavors and aroma of gingelly oil is very different than the asian toasted sesame oil.

2. Fry the lentils on a low heat.

3. Fry until they turn golden and fragrant. Take care not to burn them. The lentils have to be fried well.

Stir often when frying them in the oil. These toasty golden lentils add a nice nutty flavor in the chutney.

4. Add green chilies. I added 2 green chilies and it made the pachadi spicy. For less spiciness you can add 1 green chili. For a more spicy chutney, you can even add 3 green chilies.

chopped green chillies on top fried golden lentils in black pan

5. Next add 10 to 12 curry leaves. Stir and mix well on a low heat.

curry leaves on top of green chillies in black pan

Sauté Cabbage

6. Add 2.5 cups of roughly chopped cabbage. If you prefer, prep your chopped cabbage by blanching it in hot boiling water for 5 minutes. Drain all the water and then add to the pan.

7. Season with salt as per taste.

8. Mix very well.

9. Cover the pan with its lid and cook the cabbage on a low heat for 9 to 10 minutes. in between do check while the cabbage is cooking. Stir and again cover & cook.

You do not need to add any water when steaming the cabbage with this method. The cabbage leaves will release their juices while cooking.

But in case, if the cabbage starts sticking to the pan, add a splash of water. Mix, cover and cook on low heat.

glass lid on pan with cabbage steaming inside

10. The cabbage should be half cooked or almost cooked. There should be a slight crunch in them. Do not cook them completely. Let the cabbage mixture become warm or cool at room temperature.

Blend Chutney Ingredients

11. Add the warm or cooled cabbage chutney mixture in a blender or grinder jar. Add 1 teaspoon tamarind.

If you do not prefer the raw flavors of tamarind, which are very tart, then add it after the cabbage has half cooked and sauté for about 2 to 3 minutes further on a low heat.

cabbage chutney ingredients and tamarind in blender

12. Add ⅓ to ½ cup water and grind to a smooth chutney. Ensure that there are no fine chunks of lentils or cabbage in the chutney. It should have a smooth and fine consistency.

blended smooth cabbage chutney in blender

13. Remove the chutney in a bowl. Do scrape off all the chutney sticking at the bottom and sides of the mixer jar and add it to the bowl.

cabbage chutney or cabbage pachadi in a steel bowl

Temper Cabbage Chutney

14. Heat 1 to 2 teaspoons sesame oil (gingelly oil) in the same pan or in another pan. Lower the heat and add ½ teaspoon mustard seeds and let them crackle.

If you do not have gingelly oil, use any neutral oil.

mustard seeds frying in oil in black pan

15. When the mustard seeds finish crackling, add a pinch of asafoetida (hing) and 1 or 2 red chilies (broken and seeds removed).

16. Stir and mix well.

red chillies and asafoetida mixed with mustard seeds in pan

17. Add the entire tempering mixture of spices and chillies (together with the oil) to the ground cabbage chutney. Mix again.

fried and tempered mustard seeds, red chillies, oil and asafoetida on cabbage chutney in steel bowl

Serving Suggestions

Enjoy the cabbage chutney with South Indian snacks like:

Idli varieties: Idli, Rava Idli, Ragi Idli, Oats Idli
Dosa varieties: Sada Dosa, Uttapam, Oats Dosa, Rava Dosa
Other snacks: Medu Vada, Adai or Upma

You can also serve it as side condiment with Dal or Sambar accompanied with steamed rice.

In fact you can also simply have it with steamed rice or rice gruel (porridge) and some roasted papadums by the side. Mix the cabbage chutney with the steamed rice or the savory rice porridge while eating.

As you see in the photo below, I served cabbage pachadi with dosa and it tasted fabulous.

Storage

If there are any leftovers, store only for a day in the refrigerator. While serving, let the cabbage pachadi come to a room temperature before eating.

cabbage pachadi with a curry leaf in center in a blue rimmed white bowl with two dosa by the side in a white plate

Expert Tips

Cabbage: To get the best flavor in the chutney, I suggest not to overcook the cabbage. You can cook them until softened but do not make them mushy. In place of green cabbage, use purple or red cabbage for a vibrant colored chutney.
Tamarind: Swap tamarind, with ½ to 1 teaspoon of tamarind paste or sauce (unsweetened) or as needed to get the sour taste in the chutney. Include lemon juice if you do not have tamarind or its paste. Note that the sour taste with a lemon juice will be different than that of tamarind.
Lentils: Including lentils in the cabbage pachadi gives it a nutty taste. But feel free to omit them, if you do not have.
Spices: Green chilies add spiciness and heat in the chutney. If you prefer less spicy chutney, reduce the amount of green chilies. Easily swap dry or fresh red chillies with green chilies.
Variations: To add some green color to the cabbage pachadi, I suggest to add 2 to 3 tablespoons of coriander leaves (cilantro). You can also choose to add about ¼ to ⅓ cup fresh or desiccated coconut (unsweetened). Add coconut after the cabbage is half-cooked and sauté for 1 to 2 minutes.
Scaling: The recipe can be scaled to make a small or a large batch to feed people as needed.

Cabbage Chutney recipe from the blog archives was first published on September 2016. It has been updated on December 2024.