This creamy Radish Chutney in Yogurt – Kashmiri Muji Chetin triumphs on all fronts. It has a velvety, creamy texture and is our one of our all-time favorite radish recipes!
This is a traditional Kashmiri side dish. It can be used as an accompaniment to rice, bread or tortillas (roti). It can also be used as a dip with almost anything.
This recipe is ridiculously easy to make, takes under 10 minutes and is a staple in our home in summer.
What ingredients do I need to make Radish Chutney in Yogurt – Kashmiri Muji Chetin ?
Daikon radish –
This radish has a refreshing piquant taste along with a mild sweetness. Daikon radishes are long instead of round, often reaching 6” or more in length and are available in Indian or Asian grocery stores. According to the Ministry of Health, Labor and Welfare, the most popular vegetable in Japan is the Daikon radish, beating out onions and cabbage.
Other than Daikon radish you will need: Plain yogurt, salt, Serrano peppers, red chili powder, and caraway seeds.
How do I make Radish Chutney in Yogurt – Kashmiri Muji Chetin ?
Firstly, scrub, trim and peel the radish.
Next, grate the radish on a box grater. Graters come in either rough or fine form. Use a fine grater, to get a fluffy texture. Then place the radishes in a paper towel and squeeze out the liquid. You could also put the grated daikon radish in a strainer and press it down with the back of your hand or a spoon to drain out the excess liquid. This step is key or else the chutney/raita will get watery. Radish has a high water content and its imperative to remove the excess water before adding it to the yogurt.
In a medium bowl combine, yogurt, salt, finely chopped Serrano peppers, red chili powder, caraway seeds or cumin seeds and grated radish well. Typically this dish calls for Shahi Jeera/ caraway seeds, however, if you do not have it you can use cumin seeds as well.
Cover, and refrigerate for at least 30 minutes.
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Try some of our other kashmiri recipes:
Instant Pot Kohlrabi Curry / Instant Pot Kashmiri Monji Haak / Kashmiri Style Knol Khol Curry
Also try some of our Instant Pot recipes.
Radish Chutney in Yogurt – Kashmiri Muji Chetin
Ingredients
- 2 cups yogurt (plain) (either low fat or whole milk)
- 1 tsp salt
- 1 pound Daikon radish (grated and water squeezed, roughly 2.5 cups)
- 1/4 tsp caraway seeds (shahi jeera) or cumin seeds (jeera)
- 2 Serrano peppers, small, finely chopped (hari mirch)
- 1/4 tsp red chili powder (cayenne pepper)
Instructions
Prep
- Scrub, trim and peel the radish. Grate the radish with a fine blade grater. Place the radishes in a paper towel and squeeze out the liquid. You could also put the grated Daikon radish in a strainer and press it down with the back of your hand or a spoon to drain out the excess liquid.
- Finely Chop the Serrano peppers.
Mix
- In a medium bowl combine, yogurt, salt, finely chopped Serrano peppers, red chili powder, caraway seeds or cumin seeds and grated radish well. Mix well with a spoon.
- Cover, and refrigerate for at least 30 minutes.
Serve
- Serve chilled with rice, bread or tortilla. It can also be served as a snack.
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