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Moolangi Chutney | Radish Chutney | Chutney Recipes

vindhyadesai
Radish Chutney

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…


Moolangi Chutney | Radish Chutney | Chutney Recipes
 
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Spicy radish chutney, a different kind of chutney as side dish for dosa or idli or steamed rice
Author:
Recipe type: Side
Cuisine: Indian
Serves: 1 medium bowl
Ingredients
  • 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
For Tadka:
  • 1 Tsp oil
  • ½ Tsp mustard
  • ½ broken red chilli
Method
  1. Heat oil in a pan, fry methi, hing and red chilli
  2. Add sliced mooli/moolangi and mix well
  3. Cover and cook well till done
  4. Add salt and turmeric and let it cool
  5. Into a mixer jar add the cooked mooli/moolangi
  6. Grind into a chutney
  7. Make tadka with oil, mustard and red chilli. Pour this over chutney
  8. Serve as a side dish with chapathi/dosa or idli
Notes
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
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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

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