Cabbage Chutney

Written by lajo


    1. shan

      Sowmya, its quite simple. Have to dry the redchilli’s in hot sun and it should be very crispy. Then, ground the dried redchilli’s using mixer or if you are in India give it to the shop to ground them. Allow the chilli powder to cool before storing in the air tight container. Take the little amount in a small air tight container for daily use and store the rest in freezer using Zip Lock bags.

      If you live in India, freshly ground them everymonth. Since the method is same for Corriander seeds (malli thool) and haldi (manjal thool).

      If you ground the un-dried/soggy redchilli it won’t stay for long days. Always use the well sun dried chillies for chilly powder.

      Hope this helps you.


      1. Sowmya Sathya

        Hi Shan,

        Thank you very much for your timely help.I stay in US and Indian store is like 2 hours of drive from my place.I was need of chilli powder very urgently.


  1. shan

    Latha, i also tried this chutney it was good as SR mentioned above i also added a spoon of besan dal and asafoetida to enhance the flavour. It really goes well with sambar rice or with any kozhambu also we can mix with white rice with the combination of taro root fry…yummy 🙂

    I also used to prepare beet root chutney, ginger thuvayal, vadagam thuvayal, paruppu thuvayal; for those the ingredients may vary. But the taste would be really good.


  2. Visitor

    Hi Latha, i tried this receipe and it really came-out well. But i added a tsp of split black gram and asafoetida while sauteing. Really good one Latha. Keep it up. Pls do post some vegetarian receipes – SR

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