Cabbage Chutney, Recipe, Benefits, Nutrition | Hospitalkhoj

CABBAGE CHUTNEY, RECIPE, BENEFITS, NUTRITION

Cabbage Chutney Recipe

Ingredients required

  • Finely chopped cabbage(6 cups)
  • Finely chopped carrot(1 cup)
  • Chopped Green bell pepper
  • Red onion(1/2 cup)
  • Sugar(1/2 cup)
  • Olive oil(2 tsp)
  • dry mustard(1 tsp)
  • wine vinegar(1/2 cup)
  • celery seeds(1/2 tsp)
  • salt to taste

Methods

Mix the above 4 ingredients well in a bowl and toss them well. Combine the remaining ingredients in a small bowl, whisk them well. Add vinegar mixture to the cabbage mixture, toss them well. Chill for 1 hour.

  • Chopped cabbage
  • Tamarind(2-3 of thick paste)
  • salt to taste
  • Green Chillies
  • Cumin/Jeera(2 tsp)
  • Garlic cloves-(3-4)
  • Mustard seeds(1/2 tsp)
  • Urad Dal-1/2 Tsp
  • curry leave
  • Dry red chillies(1/2 broken)
  • Turmeric powder(1/2 tsp)

Preparation

  • Add 2 tsp oil in a pan and heat it. Add chopped cabbage and then add 2-3 green chillies, turmeric powder and salt to taste.
  • Mix them well, cover and leave them to cook. Test the cabbage leaves, if it becomes soft, take out the pan out of the flame.
  • 2-3 tsp of tamarind paste is added and 1 Tsp cumin seeds, 1-2 garlic cloves
  • set aside to cool. Then take the mixture to the blender. Make a paste. Add 2 tsp of oil in a pan and keep it aside. Add mustard seeds when it is heated. After that add 1/2 Tsp cumin seeds, 1/2 urad dal, crushed garlic cloves, red chillies(2-3). Mix them well.
  • Add take to the chutney and mix it well. Serve the cabbage chutney with any dosa and steamed rice.

Nutrition Facts

Calories per serving

147

Calories from fat per serving

 29%

Fat per serving

4.7g

Saturated fat per serving

0.6g

Monounsaturated fat per serving

3.4g

Polyunsaturated fat per serving

0.5g

Protein per serving

1.6g

Carbohydrate per serving

25.3g

Fiber per serving

3g

Cholesterol per serving

0.0mg

Iron per serving:  

0.8mg

Sodium per serving:  

225mg

Calcium per serving

54mg

 

Cabbage Pickle

Ingredients

  • Chopped cabbage(4 cups)
  • 3 tsp mustard seeds
  • fennel seeds 1 tsp
  • 1/4 Tsp turmeric
  • 1/2 Tsp chilli powder(as per requirement)
  • salt to taste
  • 1/8 Tsp Hing(asafetida)
  • mustard oil or any vegetable oil

Method

  1. In jar mix all the ingredients with the cabbage. Put the jar in the sun for(3-4 hrs)
  2. For about two weeks the pickle can be refrigerated.
  3. You can use pickle for sandwiches

Nutrition Facts

Calories

31

Sodium

0 mg

Total Fat

1 g

Potassium

0 mg

Saturated

0 g

Total Carbs

4 g

Polyunsaturated

0 g

Dietary Fiber

1 g

Monounsaturated

0 g

Sugars

0 g

Trans

0 g

Protein

1 g

Cholesterol

0 mg

   

Vitamin A

0%

Calcium

0%

Vitamin C

0%

Iron

0%



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