Cabbage Chutney Recipe / Muttaikos Chutney Recipe / Chutney Recipe


Cabbage is one of the vegetable which is found all time in everyone’s kitchen. Whenever I get cabbage I do stir fry/poriyal, but once I have read about cabbage chutney. So this time I preferred to make cabbage chutney.  I feel feeding kids, cabbage in the form of stir fry is bit difficult than in the form of chutney. Also it came out very well.  It complemented dosa and everyone in my family loved it.

CLICK HERE for more Chutney Recipes.

Also it’s good for people on diet, since it has very low in calories but rich in nutrients. It is packed with an abundance of natural anti-oxidant properties that help to fight against cancer. Red cabbage has the highest amount of these power nutrients. It is said to lower blood sugar levels and boost insulin production. Let us move on to the recipe…

CLICK HERE for more Breakfast recipes.

Cabbage Chutney, cabbage chutney recipe, cabbage recipe, chutney recipe,Mutta Khos Chuntey recipe, mutta khos recipe, khos recipe, khos chutney, Chutney recipe, vegetarian chutney recipe, madraasi, immadraasi, tamil recipe, tamil nadu food, tamil nadu chutney recipe, tamil chutney recipe, Indian chutney recipe, Indian food, Indian recipe, mutta khos chutney seimurai, cabbage chutney images, cabbage chutney picture

Cabbage Chutney / Mutta Khos Chuntey / Chutney recipe


  • Cabagge – 2 cup(roughly chopped)
  • Channa dal/Bengal gram/Kadala paruppu – 1 ½ tsp
  • Urad dal/Black gram/Ulundham paruppu – 1 ½ tsp
  • Cumin seeds – ½ tsp
  • Tamarind – a pea sized
  • Garlic – 5 cloves
  • Red chillies – 3 nos
  • Mustard seeds – ¼ tsp
  • Split black gram – ¼ tsp
  • Curry leaves – a string
  • Salt to taste
  • Oil – 3 tsp


  • Clean and chop the cabbage roughly.
  • Heat oil in a kadai. Put black gram, bengal gram, red chillies, cumin seeds, garlic and wait till they turn golden brown.
  • Put the cabbage, salt and fry them till the raw smell goes off and they turn lightly golden brown.
  • Bring it to room temperature and grind them to fine paste by adding little water. Transfer it to a bowl.
  • Heat oil in a tadka. Put mustard, split blackgram and curry leaves. Wait till they crackle and pour them to the chutney.

Serve with idli, dosa, bhaji and vada.

5 responses »

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s