Cabbage is a popular green. And tomatoes are all time favorites, any which way they are prepared. Cabbage tomato chutney is a simple rice supplement made at home.
Preparation time: 15-20 mins
Medium sized cabbage 1
Big red tomatoes 2
Green chillies 6
Curry leaves 5
Chopped coriander (dhania/kotimeera) 2tsps
Refined cooking oil 2tsps
Black gram (urad dal/uddipappu) 1tsp
Mustard seeds 1tsp
Salt to taste
Shred or grate the cabbage. Cut the tomatoes into cubes.
In a pan, add half a tsp of oil and shallow fry the green chillies till bright green and crisp. We don’t want them brown. Add the grated cabbage and sauté till the raw smell is gone. Set aside to cool
In 1/4th tsp of oil, add the tomatoes and leave till the outer skin wrinkles. Set aside to cool.
Once at room temperature, add to the blender/mixie jar: cabbage, green chillies, tomatoes and salt.
In a pan, heat a tsp of oil, add mustard seeds and as they pop, add black gram, curry leaves and chopped coriander. (Option: Add a tsp red chilli powder if hot and spicy chutney is preferred, it also gives a red tinge to the chutney).
Add the blended cabbage tomato mix and stir well. Cook for around 2 mins on low heat.
Cabbage tomato chutney is done. Popular as a rice supplement, given its slightly pungent and spicy taste, it can also be had with any of the Indian bread sans the red chilli powder addition. It also tastes great with dosas and vadas. The chutney is good for up to 2 days if covered and refrigerated.