This Radish chutney Recipe is easier to make, healthy, tastes great a perfect condiment for breakfast dishes or can be served as a dip for the appetizers.
Got little late from the bed? Virtually our head loaded with tons of question mark. The questions vary from rock to bottom. Some kitchen related queries can menu for the breakfast, the menu for the lunch box. Tensions related to framing the menu to that day can be made easier by deciding it earlier, before the day. Planning makes you tackle everything with the smiling face. Likewise, this Radish Chutney may sound unfamiliar, makes you postpone every time. But planning ahead, making this recipe is as easy as walking on the cake.
Mostly in South Indian homes, whatever may be the quantity, the entire radish would go straight away to sambar. I never saw my mom handles radish other than sambar. Though mullangi sambar tastes heaven, regular usage can lead to boredom.
This radish chutney is easier to make, and I bet, no one can imagine the main ingredient. Since it is made out of the just vegetable, guilt free gulping is possible.
Radish Chutney Recipe / Mullangi Chutney
Prep time : 3 min,
Cooking time : 5 min,
Yeild : Serves 4
A small ball of Tamarind
2 tsp of Urad Dal
1 tsp Of Mustard
1 tsp of Cooking Oil
2 Red Chilies
A sprig of Curry Leaf
½ tsp of salt or as required
How to make Radish Chutney:
1. Wash and clean radish. Peel the skin with the peeler. Chop them into small sized cubes, which makes them easily gets cooked while sauteing. Assemble other ingredients on a plate. Remove husk or seed of the tamarind(If you are going with tamarind extract, no worrying of removing the seeds and the husks).
2. In a frying pan, add a tsp of cooking oil followed by urad dal, asafoetida, and red chilies.
3. Once the red chilies and urad dal turned golden brown, add chopped radish and continue to saute. Remove the frying pan from the fire, once the radish becomes softer and cooked inside.
4. Keep aside and allow them to return to the room temperature. Once cooled down, transfer them to the mixer jar, add salt and grind to form a smooth paste. Top it with mustard tempering. For tempering, add a tsp of oil, followed by mustard, urad dal, and curry leaves. Allow mustard to splutter and add it to the radish chutney.
Tips and Variations:
Tempering with mustard is optional.
Substituting tamarind with ready made tamarind extract can also be done.