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Cabbage Mango Chutney

31 Aug

Cabbage Mamidikaya Pachadi.

Freshly chopped cabbage is briefly cooked in oil till soft but crunchy. Raw mango is peeled and grated. Cooked cabbage is then ground into chutney with green mango and spices. Serve cabbage chutney with steamed rice and dollop of ghee.
Makes: around 2 Cups of Cabbage Mango Chutney


Cabbage 1 Small Head
Green Chiles 2 – 3
Green Mango 1 Small
Mustard Seeds 1/4 tsp
Salt to Taste
Oil 1 tsp


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Peel and grate the mango.
Wash, remove outer leaves and dice the cabbage.
Remove stems, wash and slice the green chiles.

Heat oil in a pan, add green chiles and cabbage and fry on medium flame till soft but with light crunch.
Remove from heat and cool the cabbage to room temperature.

First grind mustard seeds with a pinch of salt into fine powder.
Then add the green chiles, cooked cabbage and salt.
Grind the cabbage mixture coarsely.
Then stir in grated mango and grind for couple of seconds.
Remove the cabbage chutney onto a bowl.

Heat oil in a pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to above bowl.
Stir the cabbage chutney well and adjust any seasonings if required.
Serve cabbage chutney with steamed rice and dollop of ghee.
Notes: Make sure raw mango is sour enough.

Suggestions: Keep little bit of cooked cabbage aside in case the chutney is over ground. Add the reserved cabbage and grind briefly to bring some texture into the chutney.
Variations: Check other recipes with cabbage here.
Other Names: Cabbage Mango Chutney, Cabbage Mamidikaya Pachadi.