Cabbage Tomato Chutney

Ingredients:

Tomatoes - 6 to 7 chopped into cubes
Tamarind  - small lemon size
Cabbage - 2 cups very finely chopped
Green chilies - 4 to 5
Red chilies - 4 to 5
Garlic - 3
Mustard seeds - 1/2 tsp
Zeera - 1/2 tsp
Urad dhal - 1 tsp
Chana dhal - 1 tsp
Dhania - 1 tsp
Oil
Salt to taste
Turmeric - 1/2 tsp

Seasoning :

Oil - 2 to 3 Tablespoons
Mustard seeds - 1 tsp
Urad dhal - 1 tsp
garlic pods 3 to 4 cut into thin strips
Hing pinch
Red chilies - 4 broken half
Curry leaves - 1 stalk
Coriander finely chopped

Method:

Put a nonstick pan on the stove. On medium heat fry mustard seeds, after spluttering add jeera, urad dhal, chana dhal, dhania, green chilies, garlic, and red chilies. After they are done cooking add chopped tomatoes, turmeric, salt, and tamarind. Let it cook till tomatoes are done. Let it cool and grind it into a smooth paste without adding water.

Take another pan and on medium heat add oil and when oil is hot add mustard seeds when spluttering add urad dhal and after it is cooked light brown add garlic pods, curry leaves, and red chilies. After they cooked well add hing. Now add the finely chopped cabbage and let it fry for 5 minutes till the raw smell is gone. make sure the cabbage is still crispy. It doesn't have to cook well and make sure it is not soft. Now transfer to the bowl and garnish with coriander.