Radish Chutney Recipe (Mullangi Chutney)
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.
Servings1 cup
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.
Nutrition Facts
Radish Chutney Recipe (Mullangi Chutney)
Amount Per Serving (75 g)
Calories 333
Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 2g13%
Trans Fat 0.1g
Polyunsaturated Fat 6g
Monounsaturated Fat 15g
Sodium 51mg2%
Potassium 478mg14%
Carbohydrates 27g9%
Fiber 9g38%
Sugar 7g8%
Protein 6g12%
Vitamin A 30IU1%
Vitamin C 29mg35%
Calcium 104mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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