Radish / mullangi chutney


Radish has a peculiar taste that some do not like while some adore it. This recipe makes radish appealing to all so worthy of noting it down. This has been a revelation for me since I was one amongst those who don’t enjoy radish. The white texture of the chutney looks pretty neat too and can be a real good substitute for other chutneys with Idli, Dosa etc. Thanks to my friend who introduced me to this recipe.

Muli chutney / mullangi chutney/ Radish chutney

Muli chutney / mullangi chutney/ Radish chutney

Muli chutney / mullangi chutney/ Radish chutney

Muli chutney / mullangi chutney/ Radish chutney

Ingredients

  1. Mullangi / Radish  –  one and half, peeled and chopped
  2. Fresh coconut  –  one-fourth cup
  3. Green chilli  –  five (depends on the spice level)
  4. Salt  –  to taste
  5. Jeera / cumin  –  half tsp
  6. Oil  –  one tsp
  7. Tamarind –  one inch (soak in hot water for few mins)
  8. Jaggery  –  half tsp

Ingredients for tempering

  1. Oil  –  one tsp
  2. Jeera / cumin  –  half tsp
  3. Mustard seeds / avalu  –  half tsp
  4. Urad daal / minapappu  –  one tsp
  5. Curry leaves  –  few
  6. Asafoetida  –  a pinch

Procedure

In a pan, add half tsp oil, jeera seeds and green chilli. Fry them. Transfer to a mixer jar. To the same pan add chopped radish . Cover it and cook until  soft ( 5 mins on a medium flame. Make sure that radish doesn’t turn brown.). Turn off heat.  Let it cool down. Transfer to mixer jar. Now add jaggery , coconut , tamarind and salt. Grind them with very less water. Transfer to a bowl. Mix well.

In a hot pan, add oil, jeera seeds, urad daal, mustard seeds, curry leaves and asafoetida. Fry until mustard seeds crackle. Add to the chutney. Enjoy with hot rice, dosa, chapathi, idly etc

Quantity

Serves three

Time

15  mins

Expiry

One day

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2 thoughts on “Radish / mullangi chutney

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