Cabbage Chutney / Pachadi

I love chutnies very much. But my husband don't consider chutney as one dish. So, I make chutnies very rarely. After my marriage this is the first time to make this cabbage chutney. I had my full lunch with that. I didn't even tasted the other dished which I made today.

Recipe Source: My Mom.

Serves: for around 4-5 people.

Ingredients:

Cabbage --- ½ of the small one (when chopped comes around 2 ½ cups.)

Oil --- 3 tblsn

Dry red chillies --- 5 (for spicy chutney)

Split urad dal --- 1 ½ tsp

Tamarind --- 2 strands

Tomato --- 1 small one

Salt --- to taste

Process:

Chop half of the small cabbage into small pieces. When chopped it comes around 2 ½ cups. Keep that aside.

Heat a Tblsn of oil in a pan. Add 5 whole dry red chilies. Fry for a while and then add 1 ½ tps of urad dal. Stir fry till done.

Transfer the fried chilies and urad dal to another bowl. Clean 2 strand of tamarind and keep it the same bowl.

Add 2 ½ tblsn of oil to the same pan. Add chopped cabbage. Fry till done half.

In the meanwhile, chop a small tomato and add it to the pan when cabbage is half cooked.

Fry till the tomato cooks.

Keep one fried red chilly aside (if you can't eat that spicy) and add rest of the fried red chilies and urad dal and that tamarind too. Blend it nicely.

Then add fried cabbage and tomato to the pan. Add salt to taste to the blender. And blend it to a coarse paste. If required sprinkle little water to blend. Taste it and if required add the chilly which we have fried and kept aside and adjust salt.

Transfer the chutney to a serving bowl.

Mix the chutney with hot rice along with ghee and have it. Spicy and tasty. I liked it very much.

Other Chutnies:

Beetroot Chutney

Carrot Chutney

Tindora / Dondakaya Chutney

Ribbed Gourd / Beerakaya Chutney

Gongora Chutney