Red Cabbage Chutney

“Red turns purple
And purple brown,
The warm smell of spices
Upsets the frown.
Serve with breads
Or a cracker stack,
Store in the fridge
For a quick to-go snack.
Healthy & simple
Inspired by the south,
Experience a new flavor
Of India in your mouth.”

1 ½ cups grated red cabbage
1 plum tomato, diced
3 cloves of garlic, peeled
½ teaspoon fresh ginger
5-6 stalks of fresh coriander, leaves removed
2 dried red chilies
3-4 curry leaves (fresh)
½ teaspoon cumin seeds
½ teaspoon mustard seeds
¼ teaspoon hing (asafetida powder)
¼ teaspoon turmeric powder
½ teaspoon coriander powder
¼ teaspoon black pepper powder
2 tablespoons olive oil
Salt to taste
Grind the fresh coriander, garlic and ginger in a mortar and pestle to a rough paste.

Heat oil in a non-stick pan. Add the cumin, curry leaves, dried chilies and mustard seeds and cook till the seeds begin to splutter. Add the coriander-garlic-ginger paste and cook for another minute. Stir in the tomatoes along with all the dry spices and cook covered on medium heat till the tomatoes are tender, fully cooked and begin to leave water. 

Now add the red cabbage along with ¼ cup water. Cover and continue to cook till cabbage is cooked and turns color to purple-brown. Turn heat to high and sauté till any excess liquid has been absorbed. Turn off heat, cool to room temperature and grind roughly using a fork or grinder. You can also grind it finely, but I prefer a little texture in my chutneys. 

Serve with idli, crackers, chips or roti.