Moolangi Chutney | Radish Chutney | Chutney Recipes
Author: Vindhya Desai
Recipe type: Side
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 1 medium bowl
- ¼ Tsp methi seeds/menthya
- 2 dry red chillies (byadagi/Kashmir variety)
- 1 pinch hing/asafoetida
- 1 sliced daikon radish (mooli/moolangi) or 1 Cup small sliced red radishes
- ½ Tbsp coconut oil
- ¼ Tsp turmeric
- 2 Tbsp desiccated coconut
- Salt to taste
- 1 Tsp oil
- ½ Tsp mustard
- ½ broken red chilli
- Heat oil in a pan, fry methi, hing and red chilli
- Add sliced mooli/moolangi and mix well
- Cover and cook well till done
- Add salt and turmeric and let it cool
- Into a mixer jar add the cooked mooli/moolangi
- Grind into a chutney
- Make tadka with oil, mustard and red chilli. Pour this over chutney
- Serve as a side dish with chapathi/dosa or idli
Add a pinch of sugar or a piece of jaggery if mooli/moolangi is pungent
Adjust spiciness of chutney as per your taste
Saute the ground chutney if you want and then add tadka
Recipe by Food Of Interest at https://foodofinterest.com/radish-chutney/
3.5.3226