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Home » Spicy chutney recipes

Radish Chutney Recipe-Mullangi Chutney

Updated: August 28, 2023 / Posted: May 15, 2014 / By Sujatha Muralidhar This post may contain affiliate links· As an Amazon Associate, I earn from qualifying purchases·

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This Radish Chutney Recipe is easier to make, healthy, tastes excellent, is a perfect condiment for breakfast dishes, or can be served as a dip for appetizers.

Got a little late from bed? Virtually our head is loaded with tons of question marks. The questions vary from rock to bottom. Some kitchen-related queries can include the menu for the breakfast and the menu for the lunch box.

Radish Chutney recipe-Mullangi Chutney

Tensions related to framing the menu for that day can be made more accessible by deciding it before the day. Planning makes you tackle everything with a smiling face.

Likewise, this Radish Chutney may sound unfamiliar, but it makes you postpone every time. But planning and making this recipe is as easy as walking on the cake.

Mostly in South Indian homes, whatever the quantity, the entire radish would go straight away to sambar. I never saw my mom handle radish other than sambar. Though mullangi sambar tastes like 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 just vegetables, guilt-free gulping is possible.

Do not forget to see other exciting chutney recipes like Raw mango chutney and Celery Chutney.

Radish Chutney recipe-Mullangi Chutney

How to make Radish Chutney:

Raddish Chutney-steps and procedures

Wash and clean radish. Peel the skin with the peeler. Chop them into small-sized cubes, which makes them quickly get cooked while sauteing. Assemble other ingredients on a plate.

Remove the husk or seed of the tamarind.

Raddish Chutney-steps and procedures

Add a teaspoon of cooking oil to a frying pan, followed by urad dal, asafoetida, and red chilies.

Raddish Chutney-steps and procedures

Add chopped radish once the red chilies and urad dal turn golden brown and continue to saute. Remove the frying pan from the fire once the radish becomes softer and cooked inside.

Keep aside and allow them to return to 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.

Add a teaspoon of oil, followed by mustard, urad dal, and curry leaves for tempering. Allow mustard to splutter and add it to the radish chutney.

Radish Chutney recipe-Mullangi Chutney

Other chutneys you may like,

  • Cabbage chutney
  • Indian onion chutney
  • Spicy mango chutney
  • Indian cilantro chutney
  • Instant tomato chutney
  • Spicy chutney recipes

Printable recipe card

Raddish Chutney-Mullangi Chutney

Radish chutney Recipe

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.
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Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 10 minutes minutes
Servings: 4 people
Calories: 30kcal

Ingredients

  • 1 teaspoon vegetable oil
  • 1 teaspoon black mustard seeds
  • 2 teaspoon urad dal /skinless black gram
  • ¼ teaspoon asafoetida
  • 2 red chili
  • 1 cup radish peeled, and roughly chopped
  • 1 small lemon size tamarind
  • ½ teaspoon salt or as required
  • ½ cup water

For seasoning

  • ¼ teaspoon vegetable oil
  • ¼ teaspoon black mustard seeds
  • ¼ teaspoon urad dal
  • 8 curry leaves

Instructions

  • Over medium heat, in a frying pan, add a teaspoon of vegetable oil, black mustard seeds, urad dal, asafoetida, and red chili.
  • Saute till the red chilies and urad dal turned golden brown.
  • Now add chopped radish and tamarind. And saute until radish becomes soft.
  • Transfer to a plate and allow it to cool to the room temperature.
  • In a blender jar, add radish mixture, salt, and water. And grind to a smooth consistency.
  • Transfer to a serving dish.

For seasoning

  • Over medium heat, place a pan and add vegetable oil, black mustard seeds, urad dal, and curry leaves.
  • Wait until mustard seeds splutters.
  • Add this sizzling seasoning to the top of chutney.
  • Combine and serve.

Nutrition

Calories: 30kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Sodium: 293mg | Potassium: 72mg | Sugar: 1g | Vitamin A: 290IU | Vitamin C: 72.4mg | Calcium: 11mg | Iron: 0.5mg
Course Side Dish
Cuisine Indian
Author Sujatha Muralidhar
**Disclaimer: The nutritional information provided is an approximate estimate only.

Serving Suggestions:
Serve as a side dish for South Indian breakfast dishes like Idli or dosa, appam, and Idiyappam, and it also tastes good with roti.

Tips and Variations:
Tempering with mustard is optional.
Substituting tamarind with ready-made tamarind extract can also be done.

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Comments

  1. Rafeeda AR

    May 15, 2014 at 6:56 am

    that's a lovely chutney... must try next time i make some idlis...

    Reply
  2. Priya Suresh

    May 15, 2014 at 5:31 pm

    I can happily have this chutney with those spongy idlies,drooling.

    Reply

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