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.
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.
How to make Radish Chutney:
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.
Add a teaspoon of cooking oil to a frying pan, followed by urad dal, asafoetida, and red chilies.
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.
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
Radish chutney Recipe
- 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.
- 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.
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.