Cabbage Chutney
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
Cabbage: 2 cups(roughly chopped)
Onion : 1/2 cup or little more
Green chiles: 4-5 no.s or dry red chile: 3 no.s
Tomato: 1 no.(small size) or Tamarind: small gooseberry sized piece
Ginger: 1 in piece
Channa dal: 1 tbsp
Coriander leaves: few
Shredded coconut: 1 tbsp
Salt as needed
Oil: 2tsp
To temper:
Oil: 1 tsp
Mustard seeds:1/4 tsp
Urad dal: 1/4 tsp
Curry leaves: few
Instructions:
Heat oil in an available vessel,add chana dal and fry till golden brown. Then add roughly chopped onions,curry leaves,green chiles and ginger, andstir well. Fry till onion gets light transparent. Then add chopped cabbage and keep stirring. Fry well until cabbage get 90% cooked. Then add the tomatoes and corinader leaves, fry well and switch off the stove.
Add the shredded coconut on the top and allow them to cool completely. After that transfer all the content to ab blender and grind well to a little coarse paste. Do not add more water just 1/4 cup is enough. After grinding pour the chutney in to a bowl and keep aside. Heat oil in a tempering pan and add the tempering ingredients one by one,fry well and add to the chutney. Stir well and now the cabbage chutney is ready to serve.
From spicytreats.net