Cabbage Chutney ~ call it Cabbage Pickle if you want!

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Let me say I have been preoccupied with something since yesterday! And like as with everybody else, I am more interested in finishing that job before I could think of a blog post right now. But I really didn’t want to miss out a post for various reasons. First being, few dear friends have said they log on to read me the first thing they get connected and when they don’t see anything new, they get disappointed. Now I can’t disappoint friends, can I? And second being, I can’t really be away from posting, even if it’s a simple chutney that I am going to blog about. I won’t say I am so addicted, maybe a wee bit.
Anyway, Amma said a couple of days back, that Peddu can now repeat till ‘F’ and she especially love the way he says F. Now I wanted to see how he says. And I really had a gala time laughing at the way he twists his tongue and says “Fiii”, not sure if he designed the word himself. Thinking of which, I remember the time this weekend, when I was asking him to put off the feeding bottle he had. He has this habit of sipping his bottle when he feels sleepy. However much we tried, we couldn’t get him give up the habit. I told that his teeth will all come out protruded. He didn’t bother, then something promoted me to say, ‘Peddu, if you have protruding teeth, you will not have any girlfriend.’ Now that had him throwing the bottle down. Well I am sure he won’t have understood what I said, but his action got me rolling down laughing!
Coming to this simple Chutney or rather pickle, as ingredients used are normally used for a pickle, it’s more of a touch and feel one, than a typical recipe with correct proportion. Though in all my recipes, I only give app. of what’s gone in, cooking after all is about your senses. This one is more on the abstract, where a particular item was added after tasting. So do use your judgment!

Ingredients Needed:

Grated Cabbage – 1 cup
Fenugreek / Methi Powder – 1 tsp
Mustard Powder – 1 – 2 tsp
Chili powder – 1 tsp
Salt to taste
Tamarind – marble size


Red chillis – 3
Curry leaves few
Mustard Seeds + Urad dal – 1/4 tsp
Oil – 3 tsp

Method to prepare:
Wash and pat dry the cabbage leaves. Then chop them finely.
Heat a pan with 1 tsp of oil, simmer and fry the cabbage well. It should be really dry but not burnt. Then add the methi powder and mustard powder. Fry for another 5 mins under sim. Since oil is less, it might tend to get burnt. so take care.
Then finally when its all fried well, add the chili powder and salt. Adjust all the spices. And allow to get fried for another 2 mins. Then remove and allow it to cool.
Meanwhile, soak the tamarind in water. When the cabbage is cooled, grind the cabbage mix with the soaked tamarind to a coarse mixture. Ensure you don’t get it into a paste. You will have to retain the cabbage pieces
When its done, heat the pan again with remaining oil. Season with mustard, urad, red chillies, curry leaves. Once they are done, add the cabbage mix. Let it cook in sim for 2 – 3 mins till its done.
Remove and store in a dry bottle or vessel. This stayed good for 4-5 days.
Enjoy with chapati or along with Rice and dal!
Thanks for the terrific response to the Food Blog List by Cuisine, I am working on the list and will soon update all the blogs. I am really glad that it got your interest!

Cabbage Chutney ~ call it Cabbage Pickle if you want!

Author Srivalli
Tried this recipe?Mention @cooking4all or tag #cooking4all!

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  1. LOL at your son’s action to your words. Cute kid!

    The chutney or pickle looks so delicious srivalli! Just the way I make it. Yours look more yummy.

  2. Valli , My ammamma used to make this.. Its really good to taste isnt it .. some of my other favourites are tindora and bendakaya made in the same way , but she used to pan fry them without chopping them..

  3. your son is a smart cookie….there is going to be hoardes of gals lining at ur door after a few years…..chutney seems a nice idea with cabbage

  4. hi valli mee blog chala baguntundi.I like your recipes.Is there any series in mydhaba on beans like rajma,black eyed peas…can you please post the link.

  5. Thank you everybody for you taking time to drop a line, really appriciate it.

    Sameera, sai, thanks for dropping by, hope you will visit again!

    Shreya, I haven’t tried with lime juice, but you could try. Since tamarind is used to give the tanggy taste, I think you let me know how it comes out!

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