Cabbage Chutney

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As home cooks we become so used to our own kitchens that we really struggle when thrown into a foreign environment. I’ve botched up meals so many times when cooking in friends’ houses that they often look at me with deep suspicion “can she really cook or has she been sneaking in take-away meals all this time”?

Even stranger still, I’ve been struggling in my mother’s kitchen! To think I was living at home up until 2 years ago. So on Sunday morning when I wanted to surprise mom with breakfast, it took me so long to work out my bearings (it didn’t help that I was up at 7.30 am on a Sunday!) that she gave up and had some toast instead.

I got there eventually and we had dosas and chutney for lunch instead. Mum only had a tiny bit of cabbage in the fridge, so instead of a cabbage perattal, I made this lovely chutney instead.

You’ll need (for the chutney):

  • 2 cups chopped cabbage
  • 2 cloves garlic (peeled)
  • 1 dried red chili (remove stem)
  • 1 green chili (remove stem)
  • 1/2 teaspoon turmeric
  • Chili powder to taste
  • Salt to taste
  • Gingelly oil

You’ll need (for the tempering):

  • 1 teaspoon mustard seeds
  • 1 stalk of curry leaves
  • Pinch of hing
  • 1 teaspoon gingelly oil


Heat oil, add garlic and chilies and fry until fragrant. Add cabbage, turmeric, chili powder and cook until cabbage is soft. Add salt to taste. Blend this mixture until smooth.

In a small pot, heat 1 teaspoon gingelly oil, add mustard seeds. Once seeds start to pop, add curry leaves and hing. Pour this mixture over blended cabbage. Mix well and serve with dosas or idlies. Enjoy!

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