Chutneys and their use
Chutneys are primarily accompaniments or condiments that are used to enhance a meal or even served with breakfast (21 varieties here!) They can be dry or wet, depending on the regional cuisine. Can be 100% lentil based like this Paruppu Thogayal or the Inji Thogayal or can be vegetable based like Mixed Veg Peel Chutney. Some chutneys like Dhaba Style Dahi wali Chutney are used with kebabs / Tikkis etc whereas the the evergreen (literally, so!!) Coriander Mint Chutney are used extensively with snacks, Parathas, Dhokla or Chaat. Maharashtrian spice powders (entirely dry or semi dry) can also be called Chutneys too.
Where did Chutneys originate ?
Chutney originated over 2,000 years ago on the Indian subcontinent in the form of a sauce or paste made from fresh ingredients. This is a drastic difference from the preserved and chunky condiment we find today.You would make this ancient form of the dish with tomatoes, onion or nuts and prepare it with fresh ingredients. You would often find it served in a way which colour-coordinated with other foods.Chutney was eventually adopted by the Romans and then the British and this transformation to chutneys (aka chatni) often seen as a dip / thickish jammy pickle was seen in today’s packaged dishes. – source
Why are we talking about chutneys here?
My partner Renu has given me Channa Dal and Red chillies as the secret ingredients as part of the Shhhh Secret Cooking Challenge group. I had given mustard seeds and Channa dal as secret ingredients to Renu from which she make this innoucuous looking but delish Celery Chutney . Priya Vijay suggested the theme of chutneys, and boy we have a huge selection to choose from the collection. Do head to Priya’s blog for a lipsmacking Raw Mango Thogayal.
Why Red Cabbage?
Red Cabbage, rich in antioxidants, provides has compounds that have been linked to health benefits, such as stronger bones and a healthier heart. It also helps in inflammation. Of late, we have been using this vegetable in place of the green cabbage and loving it a lot. If you are like us and like this purple/red cabbage, check out the 5-min GF, Vegan stir fry recipe video that we made , that stir fry pairs so well with Rice-Rasam or even Hot Phulkas.
PIN FOR LATER
Let’s get to the recipe now:
What you need:
- Channa Dal / Bengal Gram – 3 TBSP
- Dry Red Chillies – 2
- Tamarind – 1.5 inch (or 1 tsp tamarind concentrate)
- Salt – 1 tsp
- Jaggery – 1/2 tsp (opt.)
- Grated coconut – 1/4 cup
- Oil – 1 tsp
- Shredded Red Cabbage – 1 cup
Head to the video embedded here for the method. If you are visiting our channel website for the first time, please subscribe. Also, please like the recipe, comment and share.
Red Cabbage Chutney | Purple Cabbage Chutney | Cabbage Pachadi
- 3 tbsp Channa Dal / Bengal Gram
- 2 Dry Red Chillies
- 1.5 inch Dry Tamarind (or use 1 tsp thick tamarind extract)
- 1 tsp salt
- 1/2 tsp Jaggery (opt.)
- 1/4 cup Grated coconut (frozen will also work)
- 1 tsp Oil (any neutral oil)
- 1 cup Shredded Red Cabbage
- Watch the video embedded below for the detailed procedure to make this.
- One can sub red cabbage with normal green cabbage to make a variation.
- Other veggie chutneys that can be made similarly are with daikon radish, chow chow (chayote squash), beets, carrots etc.
- 1/4 cup coconut is used here. If you prefer, you can increase or decrease the quantity.
- Use of jaggery here is optional. One can skip it if preferred