How to Make Indian Cabbage Chutney (Pachadi)


Some people refrain from eating cabbage because they do not like its smell.  But this Indian cabbage chutney recipe would make cabbage-haters change their minds.  Try this recipe as a side dish for idlis, dosas or even just plain rice.

For this Indian cabbage chutney, you would need to prepare:

  • 1 and ½ cup of grated cabbage
  • 3 to 4 pieces of green chilies
  • 2 tablespoons of coriander seeds
  • 2 tablespoons of oil
  • 1 tablespoon of tamarind paste
  • 1 tablespoon of cumin seeds
  • 1 tablespoon of urad dal
  • 1 tablespoon of mustard seeds
  • A few curry leaves
  • Salt

Begin making your cabbage chutney by heating the oil in a pan and frying the green chilies and coriander seeds for two minutes.  Remove from the pan once cooked.

Using the same oil, add the cabbage, sprinkle the salt and cover for five minutes or so, or until the cabbage becomes soft enough.  Remove the cabbage from the pan and let it stand to cool.

Mix the cabbage, fried green chilies, coriander seeds and leaves, tamarind paste, curry leaves, and salt in the food processor and grind them all together for two to three minutes.  Make sure not to over-grind so as not to lose the texture of the mixture.

In another pan, fry the mustard and cumin seeds along with urad dal.  Once it has been fried, add them in the cabbage chutney and mix to blend all the flavors together.

This recipe is also good with a topping of ghee.  Enjoy!