Radish Chutney
When I first saw a recipe of radish chutney, I couldn’t believe my eyes 🙂 Had never thought that one could make a chutney with radish. Another surprising fact was that the chutney neither had that sharp n pungent taste nor the strong smell of radish. This surely qualifies to be a very tasty yet healthy chutney which pairs very well
with hot steamed rice or idli or dosa. So, how about trying this when you have some radish in your kitchen pantry? You may increase the amount of red chilies depending on your taste and the hotness of your chilies. This chutney can be refrigerated for atleast 3-4 days in an airtight container. For more such chutneys and dips and sauces, please follow this link.
Ingredients:
- Radish 2 small
- Shallots 3-4
- Garlic cloves 2-3
- Dried red chilies 4-5
- Salt to taste
- Asafoetida a pinch
- Tamarind a small ball size
- Urad dal 1 tsp
- Chana dal 1 tsp
- Oil 2 tsp
- Mustard seeds 1/2 tsp
- Curry leaves 5-6
Method:
- Peel and wash the shallots and garlic. Peel and chop the radish into small pieces.
- Heat oil in a kadhai and add the urad dal, chana dal and dried red chilies. Roast them for a while.
- Now add the shallots and garlic cloves and saute them till they are translucent.
- Add the radish and cook for 3-4 minutes. Add salt, asafoetida and tamarind.
- Remove from fire and allow it to cool.
- Grind the mixture in a mixer jar into a coarse paste.
- Heat a spoon of oil in a small tadka pan and add mustard seeds.
- When they crackle, add a dried red chili and curry leaves. Add this tempering into the chutney and mix well.
- Serve it with hot steamed rice or dosa. This can be refrigerated for 4-5 days.
