Chutneys are a a very important side dish in South Indian cuisine. Any kind of chutney cleanses the palate and activates the taste buds. Radish is an under-appreciated vegetable. They are very good for health and are loaded with nutrients. This radish chutney hides radish from you and you will not know there’s radish in it.
This is a very flavourful and spicy chutney and makes a very good side dish for steamed rice or chapathis.I have learnt a version of this chutney from my MIL. She sautes the ground chutney again after grinding before adding the tadka.
Here I do not saute the radish chutney again after grinding, an easier version I suppose. But nonetheless both of them are very tasty and will hit the right taste buds!
So the next time you are thinking of making chutneys, think about this radish chutney. It is also quite easy to make and keeps well for a day or two refrigerated.
Try other vegetable based chutneys from FOI, seemebadanekayi chutney, gorikayi chutney etc…
- 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
Adjust spiciness of chutney as per your taste
Saute the ground chutney if you want and then add tadka
Radish Chutney Stepwise:
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
