Prep Time: 10 minutes

Cook Time: 5 minutes

Servings: 2 Servings

I have a bhabhi who is a maverick at churning up yummy chutneys with just about anything. I was thoroughly impressed with the cabbage chutney recipe she shared. Once the chutney is ready, there is no way to know that it was made from cabbage ;)

It has the goodness of cabbage with nuts and lentils, makes it wholesome and an easy way to introduce more veggies for fussy eaters.

Ingredients

• Shredded cabbage: 1 cup
• Fresh coconut: 2 Tbsp(grated)
• Almonds: 6 nos(soaked)
• Red chilli: 2-3 nos
• Chana dal: 1 tbsp
• Urad dal 1 tbsp
• Hing: a pinch
• Rock salt: to taste
• Tamarind pulp: 1 tbsp

Method

• Steam the cabbage for about 3-5 minutes taking care to retain some of its crispness. It need not be fully cooked.
• Allow to cool.
• Dry roast urad dal, chana dal, red chilli until it changes colour slightly.
• Allow to cool.
• Blend all the ingredients together into a thick coarse paste.
• Add water only if needed. The moisture in the cabbage maybe enough to blend.

Wellcure tip: Biting into bits of roasted lentils that are coarse adds an interesting dimension to the texture.

Eating guide:

• Food group: Vegetables, nuts and lentils.
• Veggies are loaded with enzymes and high water content, they aid digestion. They get absorbed easily by the body, providing health at the cellular level. Add them liberally in your daily meals.
• Serve with dosa, idli, parathas or simply with steamed rice or millets.

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