Radish Chutney is a unique tasty chutney made by cooking radish with onions & spices, grinding them to a paste and blend with tempered spices. Radish Chutney is relished with idli, dosa, uttpam, etc. without feeling the raw taste of vegetable. Radish Chutney is a must try at home once a month & when we run out of tomatoes.
Radish Chutney is a variety side dish for idli dosa.I always look for chutney recipes as I often get bored with the same old onion tomato coconut combo and this is sure a refreshing change.
I am not that fond of radish in sambar or poriyal but love it in the form of koftas, vadais and parathas . Now blame it on amma who tried all these varieties so that I eat raidsh. This chutney is a new addition to my favorite list.
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📖 Recipe
Radish Chutney
Ingredients
- 1 cup radish cubed
- 1 small sized big onion chopped roughly
- 1 tbsp chana dal
- 1 tsp coriander seeds
- 2 nos red chillies
- 1 big fat garlic clove
- 1 tbsp oil
- salt to taste
To temper:
- 2 tsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp split urad dal
- few curry leaves
Instructions
- Heat oil in a pan add chana dal, coriander seeds, garlic and red chillies, fry for 2 mins until fragrant. Add onion.
- Add required salt and sauté till transparent, then add radish. Sauté for 2 mins.
- Cook covered for 5-7 mins 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
- Make sure to saute and cook radish well else the chutney will give a raw smell.
- This is medium spicy of you want more spicy then you can add 4 red chillies in total.
- I used white radish, you can use pink radish too.
Radish Chutney Recipe Step by Step
- Heat oil in a pan add chana dal,coriander seeds,garlic and red chillies, fry for 2 mins until fragrant.Add onion.
- Add required salt and saute till transparent then add radish.Saute for 2 mins.
- Cook covered for 5-7 mins 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 mins.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 saute till dal turns golden.Transfer tadka to chutney, mix well.
Serve with idli,dosa or oothapam and enjoy!
I served it with soft hot oothapams….yum!!
Expert Tips
- Make sure to saute and cook radish well else the chutney will give a raw smell.
- This is medium spicy of you want more spicy then you can add 4 red chillies in total.
- I used white radish, you can use pink radish too.
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.