Radish Chutney is a tasty chutney made by cooking radish with onion, spices then grinding them and tempering it with spices. Radish Chutney can be enjoyed with idli, dosa, uttapam. If you are looking for different chutney recipes then this is sure a refreshing change.
This is just easy chutney to make at home when you run out of tomatoes. It comes together in 25 minutes and you can make a big batch and store it for few days.You can make this at least once a month because my family loves it for breakfast.
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About Radish Chutney
Radish Chutney is a chutney made with radish, onions, chana dal and spices. These ingredients come together and tastes great with South Indian tiffin items like idli, dosa, upma etc. Radish gives it a mild flavour and the spices balance it perfectly.
The onions in this recipe adds mild sweetness and balances the spices flavours, also the chana dal adds crunch and nutty flavour to the chutney, together the flavours blend and create something really taste great. The tempering with mustard seeds and urad dal adds the finishing touch.
What I love about this chutney is how simple it is to make. You just need to sauté the vegetables, cook them well and grind everything together. The texture comes out smooth and creamy. It goes well with idli, dosa and uttapam and taste good for breakfast or dinner.
I usually make radish chutney during vegetable season when radish is fresh. My family appreciates it because it is healthier than packaged chutneys and tastes homemade. The raw smell is gone once you cook radish properly so it safe to eat.
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Radish Chutney Ingredients
- Radish - I used white radish cubed for this chutney. You can use pink radish too if you prefer. It gives mild flavour when cooked well.
- Onion - I chopped it roughly and added for sweetness and helps to balance the spices in the chutney.
- Chana dal - I used for nutty flavour and crunch. It is already dry so it roasts quick when you fry it.
- Coriander seeds - I added for flavour. These seeds bring subtle taste that complete the chutney.
- Red chillies - I used for medium spice. You can add 4 if you want more heat.
- Garlic - It gives depth and flavour that make chutney taste nice.
- Oil - I used for sautéing and tempering. It help flavours come out and blend together.
- Salt - I added to taste. Start with less because you can always add more.
- Mustard seeds - I used for tempering. They splutter and add nice flavour to the chutney.
- Urad dal - I used split urad dal for tempering. It turns golden and adds crunch on top.
- Curry leaves - I added fresh curry leaves for tempering.
How to make Radish Chutney Step by Step
1.Heat oil in a pan add chana dal, coriander seeds, garlic and red chillies, fry for 2 mins until fragrant. Add onion.
2.Add required salt and saute till transparent then add radish. Saute for 2 minutes.
3.Cook covered for 5-7 minutes in low flame. Take a piece of radish to check if its cooked cut with spoon and see it cuts easily then its perfect. Saute for 2 minutes. Switch off and cool down completely.
4.Transfer to mixer jar. First grind it coarse, radish will let out water so add water accordingly. Grind to chutney consistency.
5.In a pan heat oil - add mustard seeds let it splutter then add urad dal and curry leaves saute till dal turns golden. Transfer tadka to chutney, mix well.
Serve with idli, dosa
Expert Tips
- Cook well - I always make sure radish is cooked properly. If it is not cooked well the chutney will give raw smell.
- Check doneness - I cut the radish pieces with spoon to check if it cooked. It should cut easily and be soft inside.
- Grinding - I grind it coarse first because radish let out water. Add water accordingly while grinding.
- Cool completely - I let everything cool down before grinding. Hot mixture is difficult to grind and might spill out.
- Tempering - I add tempering after grinding because it keeps mustard seeds and dal crispy. This adds texture to chutney.
- Sautéing - I sauté onion till transparent before adding radish. This helps onion blend into chutney properly.
Serving and Storage
Serve radish chutney with idli, dosa or uttapam for breakfast. It pair well with south Indian food and taste good at room temperature. Store this in airtight jar at room temperature and it stay good for 4 to 5 days without any problem.
FAQS
1. Can I use pink radish instead?
Yes you can use pink radish too. It gives similar flavour and texture as white radish so no issues adding them.
2. Why does my chutney smell raw?
It gives raw flavour if radish is not cooked well enough. Cook it longer until it is soft and no raw smell remains.
3. Can I add extra chilli?
Yes you can add 4 red chillies instead of 2 for more heat. Adjust based on your preference.
4. How long it stays fresh?
It just stays good for 4 to 5 days in airtight jar at room temperature. You can refrigerate for longer.
5. Can I skip tempering?
You can but tempering adds nice flavour and texture. It only takes few minutes so I recommend tempering the chutney.
If you have any more questions about this Radish Chutney Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Radish Chutney Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Radish Chutney Recipe (Mullangi Chutney)
Ingredients
- 1 cup radish cubed
- 1 small sized big onion chopped roughly
- 1 tablespoon chana dal
- 1 teaspoon coriander seeds
- 2 nos red chillies
- 1 big fat garlic clove
- 1 tablespoon oil
- salt to taste
To temper:
- 2 teaspoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon split urad dal
- few curry leaves
Instructions
- Heat oil in a pan add chana dal, coriander seeds, garlic and red chillies, fry for 2 minutes until fragrant. Add onion.
- Add required salt and sauté till transparent, then add radish. Sauté for 2 minutes.
- Cook covered for 5-7 minutes in low flame. Take a piece of radish to check if its cooked cut with spoon and see it cuts easily then its perfect.
- Switch off and cool down completely. Transfer to mixer jar.
- First grind it coarse, radish will let out water so add water accordingly. Grind to chutney consistency.
- In a pan heat oil - add mustard seeds let it splutter then add urad dal and curry leaves sauté till dal turns golden. Transfer tadka to chutney, mix well.
- Serve Radish Chutney with idli, dosa or uttapam and enjoy!
Notes
- Cook well - I always make sure radish is cooked properly. If it is not cooked well the chutney will give raw smell.
- Check doneness - I cut the radish pieces with spoon to check if it cooked. It should cut easily and be soft inside.
- Grinding - I grind it coarse first because radish let out water. Add water accordingly while grinding.
- Cool completely - I let everything cool down before grinding. Hot mixture is difficult to grind and might spill out.
- Tempering - I add tempering after grinding because it keeps mustard seeds and dal crispy. This adds texture to chutney.
- Sautéing - I sauté onion till transparent before adding radish. This helps onion blend into chutney properly.
Subathra Ramakrishnan
Hi Sharmi!
Greetings from Malaysia.
I would love to try out the above recipe ie radish chutney/oothappams. I tried searching for your oothappams recipe and found a few but they don't resemble the above image. The radish chutney/oothappams photo - there the oothappams looked super soft and spongy like poha dosa. Please could you share with me the recipe for the super soft oothappam recipe?
Sharmilee J
This oppthapam we dont flip and cook just cook covered for a while then serve it thats y it is white in color.
Stan
I tried it gives a coriander flavour... Maybe we need to reduce the amount of coriander seeds.