RADISH CHUTNEY RECIPE / MULLANGI ( MOOLANGI ) CHUTNEY RECIPE

How do you finish off those 1 or 2 radishes sitting in your fridge ? If the radish is still fresh .. i normally do radish raita / salad / just add it to sambar when making mixed vegetable sambar . But if the radish has already got little old then this Radish Chutney recipe is ideal to finish it off . Most of us don’t like radish .. so radish chutney is a good way to sneak in this veggie . If you are looking for some new chutney variety to go along with your idli,dosa,rotti or rice you must try this ” Radish Chutney / Moolangi Chutney “. They are yumm..

If you are wondering how a chutney from radish would be …  whether the smell of Radish would be strong i suggest you must try it.You can hardly find out the presence of radish in this chutney . You can make this chutney with or without coconut too.Quick and easy to prepare and a nice change from the regular chutneys. Do give a try .. here you go…

You can check other vegetable chutnies like Pumpkin Chutney , Capsicum Chutney , Cluster beans chutney etc

RADISH CHUTNEY RECIPE / MULLANGI ( MOOLANGI ) CHUTNEY RECIPE

Smitha Kalluraya

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Course condiments

Ingredients

 

• 2 small size radish, grated / Chopped
• 1 medium size onion, sliced
• 2 tsp Black Gram /split Urad Dal
• 1 tsp Bengal Gram/ channa dal
• 3-5 Red Chillies, (Add more if you like it spicier)
• a pinch Turmeric powder /Haldi
• a pinch Hing /Asafoetida
• small goosberry ( amla ) size Tamarind
• 1 tsp Cooking oil
• Salt to taste

For Tempering

• 1/2 tsp Mustard seeds
• few Curry Leaves
• 1-2 tsp Cooking oil

Instructions

 

• wash and peel radish . Grate / chop radish and slice the onions.
  
• Heat oil in a kadai. When the oil is hot, add urad dal, chana dal, hing & red chillies and fry on a medium heat, till dal turns golden. Take out on a plate to cool
  
• Add grated radish and onion to the kadai. Add salt, turmeric and saute till raw smell from the radish and onions vanishes and they are cooked.
  
• Turn off the heat & let it cool completely
  
• Transfer the fried masala, sauted radish -onion ,tamarind and salt to a mixer / blender. Grind to a smooth paste...but don't make super smooth. Taste test .
• Prepare the tempering .Heat oil in a small pan. When oil is hot, add mustard and curry leaves. Now pour this tempering on grounded chutney .
• Serve Radish chutney with hot rice / idli / dosa / chapathi etc . Stays good for 3-4 days in fridge .
  

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