Radish Chutney Recipe | Mullangi Pachadi | Mullangi Chutney with detailed photo and video recipe. A simple and nutrient chutney recipe made with white radish and lentils. It is an ideal side dish or condiment recipe for a dal rice or sambar rice combination, and can also be incorporated into morning breakfast recipes. Moreover, the dish is entirely prepared without adding coconut as compared to other chutney recipes.
Radish Chutney Recipe | Mullangi Pachadi | Mullangi Chutney with step-by-step photo and video recipe. South Indian cooks make many chutneys. They often use coconut and spices. This mullangi chutney uses radish. Grind radish with lentils to a coarse paste. The taste is unique. It brings sour, bitter, and spicy notes. Serve it as a side dish.
As I mentioned previously, radish chutney is one of the healthiest and most nutrient-dense chutney recipes compared to all its siblings. Make this chutney with chopped radish and sautéed lentils only. Skip coconut and still get a thick chutney. Keep it cholesterol-free. Rely on radish for fibre-rich nutrition. In short, this chutney recipe is cholesterol-free and rich in fibre. Nevertheless, I am not recommending this recipe solely based on its health aspects, and I would also like to highlight its taste and preparation time. The taste of the recipe is a combination of sharp radish taste with a mixture of sourness, bitterness and spiciness. and hence making it an ideal chutney recipe for any occasion.
Furthermore, some easy variations, tips and recommendations for the radish chutney recipe. Firstly, I prepared this chutney using white radish, and it is just perfect with it. Having said that, you can also use pink or red radish, and it should be equally great. Secondly, in this recipe, I have used only one vegetable, and that is radish. But you can also use onions and tomatoes with radish to add some extra flavour. Lastly, the spiciness of the chutney can be easily controlled with the number of red chillies added to it. alternatively, you can increase the number of chillies by 1-2 and add 1-2 tbsp of coconut to make it thick and flavoured.
Finally, visit my other South Indian Chutney Recipes Collection with this post of radish chutney recipe. It includes recipes like coconut chutney, pudina chatni, dosa chutney, cabbage chatni, carrot chutney, kara chutney, coriander chutney and tomato onion chutney recipe. Further do visit my other simple and related recipes collection, like,
Video Recipe
Recipe Card for Radish Chutney
Radish Chutney Recipe | Mullangi Chutney
Ingredients
- 1 radish, chopped
- 2 tbsp oil
- 1 tbsp chana dal
- 1 tbsp urad dal
- 1 tsp coriander seeds
- ½ tsp cumin
- 5 dried red chilli
- 3 clove garlic, crushed
- 1 inch ginger, chopped
- ½ onion, chopped
- ½ tsp turmeric
- 1 tsp salt
- small piece tamarind
- 2 tbsp water
For tempering:
- 2 tsp oil
- 1 tsp mustard
- ½ tsp urad dal
- 3 clove garlic, crushed
- few curry leaves
Instructions
- Firstly, peel the skin of 1 radish and chop it well. Keep aside.
- In a pan, heat 2 tbsp oil. Add 1 tbsp chana dal, 1 tbsp urad dal, 1 tsp coriander seeds, ½ tsp cumin and 5 dried red chilli.
- Roast on a low flame till the spices turn aromatic. Keep aside.
- In the same kadai, add 3 cloves of garlic, 1 inch of ginger and saute slightly.
- Now add 2 cups chopped radish and saute well.
- Also, add ½ onion and saute till the onion softens.
- Now add 1 tsp of salt, a small piece of tamarind, and 2 tbsp of water.
- Cover and cook for 5 minutes.
- Cook till the radish softens slightly. Cool completely.
- Now transfer the reserved masala into the mixer jar and grind to a fine powder.
- Also, add in cooked radish and grind to a smooth paste. Transfer into the bowl.
- To prepare the tempering, heat 2 tsp oil. Add 1 tsp mustard, ½ tsp urad dal, 3 cloves of garlic, and a few curry leaves. Splutter the tempering and pour over the chutney.
- Finally, enjoy the Radish Chutney Recipe with hot steamed rice or as a breakfast treat.
Nutrition
How to Make Radish Chutney with Step-by-step Photos
- Firstly, peel the skin of 1 radish and chop it well. Keep aside.
- In a pan, heat 2 tbsp oil. Add 1 tbsp chana dal, 1 tbsp urad dal, 1 tsp coriander seeds, ½ tsp cumin and 5 dried red chilli.
- Roast on a low flame till the spices turn aromatic. Keep aside.
- In the same kadai, add 3 cloves of garlic, 1 inch of ginger and saute slightly.
- Now add 2 cups chopped radish and saute well.
- Also, add ½ onion and saute till the onion softens.
- Now add 1 tsp of salt, a small piece of tamarind, and 2 tbsp of water.
- Cover and cook for 5 minutes. Cook till the radish softens slightly. Cool completely.
- Now transfer the reserved masala into the mixer jar and grind to a fine powder.
- Also, add in cooked radish and grind to a smooth paste. Transfer into the bowl.
- To prepare the tempering, heat 2 tsp oil. Add 1 tsp mustard, ½ tsp urad dal, 3 cloves of garlic, and a few curry leaves. Splutter the tempering and pour over the chutney.
- Finally, enjoy the Radish Chutney Recipe with hot steamed rice or as a breakfast treat.
Notes
- Firstly, cook the radish to reduce the peppery flavour.
- Also, you can add coconut while grinding the chutney, if you find the flavour of radish is overpowering.
- Additionally, add water and blend to a smooth paste to enjoy with dosa and idlis.
- Finally, the Radish Chutney Recipe tastes great when prepared spicy.