Patta Gobhi ki Chutney | Burmese-Style Cabbage Chutney

Sometimes the simplest ingredients turn into something truly memorable — and Pataa Gobhi ki Chutney is exactly that. This isn’t the usual coconut or herb-forward chutney you might be familiar with from Indian kitchens. Instead, it’s a Burmese-style cabbage chutney, one that’s quietly bold, tangy, and satisfying in a way that keeps you going back for another bite.

This recipe was originally published back on Sep 18th, 2014.  This post has been updated with new pictures and content.

This version of cabbage chutney comes from my mom’s kitchen — a dish we’ve loved growing up. In many Burmese-influenced homes (especially in parts of India bordering Myanmar), cabbage isn’t just a veg — it becomes a textured, tangy companion to dal, rice, or even a simple salad plate.

What Makes Patta Gobhi Ki Chutney Special

Unlike most Indian chutneys that are raw or spicy green herb blends, this one uses thinly sliced cabbage as the star ingredient, mixed with:

• tomatoes and garlic sautéed till rich and soft
• mild heat from chilies
• roasted chickpea flour (besan) for texture
• a fresh squeeze of lemon or lime
• crunchy peanuts and cilantro for brightness

The cabbage stays light but gets flavor from every ingredient — a great mix of tang, mild heat, and subtle sweetness.

This chutney is often enjoyed with dal and chawal (lentils and rice), where its bright acidity and texture elevate the meal without overpowering it.

A Dish That Grows on You

If you haven’t tried cabbage chutney before, give this one a couple of bites. It’s not like the chutneys you might be used to — and that’s the point. It celebrates texture and flavour in a way that’s humble but deeply satisfying. My 7-year-old loved it, and I think you will too.

Serving & Storage Tips

• Serve with dal and steamed rice for a simple, comforting meal.
• Works beautifully as a light side salad or chutney accompaniment.
• Can be refrigerated for up to 2 days in an airtight container.
• Stir well before serving, as the flavors continue to develop.

Pro Tips for the Best Flavor

• Slice the cabbage finely: Thin slices help the cabbage absorb flavors better and give the chutney its signature texture.
• Roast the besan well: Properly roasting the chickpea flour removes any raw taste and adds a subtle nuttiness.
• Adjust tang to taste: Lemon or lime juice should brighten the chutney, not overpower it — add gradually and taste as you go.
• Let it rest before serving: This chutney tastes even better after sitting for 10–15 minutes as the flavors settle.

Equipment Used

Mixing Bowls

Knifes

Cutting Board

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Happy Cooking!!

Patta Gobhi ki Chutney | Burmese-Style Cabbage Chutney

Sarika Gunjal

Print Recipe Pin Recipe

Course Chutney, Salads

Cuisine Burmese

Servings 4

Ingredients

  

• 1 medium sized cabbage thinly sliced
• 1 medium chopped
• 3 tbsp tomato puree (gives color)
• 1 whole garlic pod chopped
• 1 red onion sliced lengthwise
• 1-2 tsp paprika
• ¾ tsp red chili powder
• salt to taste
• 1-2 green chilies chopped
• 2-3 tbsp oil avocado, vegetable or olive
• 2-3 tbsp roasted besan
• juice of 1 lemon or lime
• 1-2 tsp tamarind water
• cilantro chopped
• 2-3 tbsp chopped peanuts

Instructions

 

• First cut the cabbage as thinly sliced as you can.  Wash it in a colander and let the water drain completely.  Add chopped green chilies to it and set aside.Now chop the garlic.  Heat the oil in a kadhai, add chopped garlic and sauté until slightly brown.
• Add the chopped tomatoes and the puree, cook until the oil is separated.At this time, add salt, paprika, and red chili powder.  Mix well.  Set aside to cool down.
• Put the sliced onions on top of the cabbage along with the roasted besan, crushed peanuts.
• Now add the tomato and garlic mixture on top of everything.  Squeeze the lemon juice and one teaspoon of tamarind water with the chopped cilantro. Mix everything together using your hand as if you are massaging it.
• After mixing everything, check salt, heat and tanginess at this time.  If need be add salt, green chilies or even crushed pepper for the heat.
• Let it for atleast 20-30 mins for all the flavors to marry.
• Serve with rice and dal or eat it as a salad.

Keyword chatpata, chutney, patta gobhi, cabbage,, Salad, side dish