Cabbage Chutney

I have been growing up watching my mom doing chutneys with different kinds of vegetables and even their skins. Those were the days when we would eat coconut chutney, once in a week, while our cuisine is very much popular with the coconut chutney. Trust me she is an awesome cook and loves to explore.  This has inspired me to look at options for different chutney and also to sneak peek vegetables and greens in them too.

I am always fascinated by these colorful chutneys that are offered in restaurants, for Idli and dosas, and always imagine of making some 2 or 3 varieties at home. I know this is not possible to do in the morning rush hours. In a recent restaurant visit, we had  chance to taste colorful varieties of chutney. I was pretty sure they are not the routine coconut, coconut- mint, etc. After a hearty meal, I decided to ask them their ingredients. Luckily, the owner of the restaurant gladly told me the ingredients. We then realized that all the chutney we tasted were vegetable chutneys, made from Zucchini ( Yellow),  Bell Peppers( Red and Green ), Cabbage ( Pale Yellow), Ginger(Brown) and variety of others. I quickly tried the cabbage chutney for dinner next night and loved it. Now, this is a routine at home when I have that wee bit of cabbage sitting in my refrigerator. You can replace any vegetables that I have mentioned above, instead of cabbage and make a whole variety of vegetable chutneys.

Instructions

1. Roughly chop the cabbage and wash them. Soak the tamarind in water. Measure a cup and set aside. Heat a pan and drizzle oil in it.
2. Add the channa dal, peanuts to it and roast till golden brown. In the same oil, add green chili, coriander, and finally jeera/cumin seeds. Remove from oil and set aside.
3. In the leftover oil, add cabbage and saute them for about 5 – 7 mins until rawness goes off. Add half of the required salt to quicken the cooking process. ”;