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 a 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 a 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.
How to make Radish Chutney:
Wash and clean radish. Peel the skin with the peeler. Chop them into small sized cubes, which makes them easily get 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 about removing the seeds and the husks).
In a frying pan, add a tsp of cooking oil followed by urad dal, asafoetida, and red chilies.
Once the red chilies and urad dal turn golden brown, add chopped radish 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.
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.
Radish chutney Recipe
- 1 tsp vegetable oil
- 1 tsp black mustard seeds
- 2 tsp urad dal /skinless black gram
- 1/4 tsp asafoetida
- 2 red chili
- 1 cup radish peeled, and roughly chopped
- 1 small lemon size tamarind
- ½ tsp salt or as required
- 1/2 cup water
- 1/4 tsp vegetable oil
- 1/4 tsp black mustard seeds
- 1/4 tsp urad dal
- 8 curry leaves
- Over medium heat, in a frying pan, add a tsp 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.
Tips and Variations:
Tempering with mustard is optional.
Substituting tamarind with ready-made tamarind extract can also be done.