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.
Course Side Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 people
Calories 30kcal
Author Sujatha Muralidhar


  • 1 Radish /Mullangi
  • 1 small lemon size Tamarind
  • 2 tsp Skinless black gram /urad dal
  • 1 tsp Black Mustard seeds
  • 1 tsp Cooking Oil
  • 2 Red Chili
  • 8 Curry Leaves
  • ½ tsp Salt or as required


  • 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).
  • 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 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.
  • 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.


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