Purple Cabbage & Peanut Chutney/Dip

I love purple cabbage not only because of its vibrant color but also because its so healthy. A low carbohydrate/starch vegetable and suits all dietary needs. This is one of the regular vegetable I buy from the farmers market and I always have it in stock. I add this to salads, soups, pasta, curries and what not. I had little bit of this chopped cabbage left and was looking for ways to make use of it before I buy another fresh one.  So when I had to make some side dish for our Sunday Morning Breakfast, I  decided to use up this cabbage. The result was an easy, delicious and healthy chutney.  This chutney made with purple cabbage, spices and peanuts taste great with Indian dishes and also tastes good with some fresh cut celery, cucumber. So do give this a try and let me know, how you liked it.

Preparation Time – 10 Minutes

Cooking Time – 10 Minutes

Serves – 4

Ingredients

Chopped purple cabbage – 2 Cups(loosely packed)

Pearl Onions – 1/3 Cup

Peanuts – 1/3 Cup

Green Chilies – 4 to 5 or to taste

Tamarind – 1 inch piece

Salt – 1 Tsp or to taste

Coconut Oil – 1 Tbsp

Mustard Seeds – 1 Tsp

Split Urad Dal – 1 Tbsp

Asafoetida – small pieces

Method

1) Heat a pan and once hot add the coconut oil. Once the oil is warm add the peanuts and saute till they are slightly brown and remove them from the heat. Now in the same oil, add the mustard seeds and asafoetida piece. . After the mustard seeds stop spluttering add the urad dal and the tarmarind piece.

2) After the urad dal slightly browns , remove the tamarind piece along with some urad dal and mustard seeds. Add the green chilies(chopped) and pearl onions and saute till the onion turns translucent.

3) Now add the chopped cabbage and saute for 5-7 minutes on high heat and switch off. Let this cool for some time.

4) Now transfer the contents to a food processor, add the tamarind piece,salt, roasted peanuts and little bit of water and blend till a smooth paste. Add the reserved mustard seeds and urad dal back to this stir and serve along with Idli or Dosai or use it as a dip with some fresh cut veggies.

Events

Sending this to Sangee’s Show me your Hits.

Sending this to Priya’s Now Serving The Big Chutney Chow Down.

Sending this to Ria’s Spotlight Winter Vegetables.

Posted in: chutney, diabetic friendly condiments, how to make purple cabbage and peanut chutney, low carb side dish