With its outstanding spicy flavor, this Shredded Radish Chutney – Kashmiri Muji Chatin is truly the best radish recipe. Use toasted walnuts for deeper flavor. Moreover, this recipe is super easy to make and will accompany rice or roti really well. It’s perfectly spicy, flavorful and delicious! You can’t go wrong with this root vegetable!
What is Shredded Radish Chutney – Kashmiri Muji Chatin?
This is a popular side dish is Kashmiri cuisine. So, Muji means radish and Chetin means chutney (mainly because it is shredded). Not only is it delicious, but it is also crunchy due to the walnuts, and is addictive and refreshing as well.
Radish – You will need Daikon radish for this recipe. You can find Daikon radishes in Indian or Asian grocery stores. They are long and white. Here is more information about the benefits of Daikon radish
Method to make Shredded Radish Chutney – Kashmiri Muji Chatin –
First, let’s roast the walnuts, over medium heat for 2 to 5 minutes, until golden. They can brown quickly so watch them. Once golden and fragrant transfer them to a bowl and set aside.
The most challenging part for some of you will be shredding the radish. You will need a peeler and a vegetable grater.
First, start by washing and peeling your radish. Second, using a grater, grate the radish. You will slide the vegetable over the large holes on the shredding surface of a box grater or a plane grater, starting from the top of the grating surface and moving the radish to the bottom of the grater. As the vegetable you’re grating becomes smaller, it’s easy to shred skin. So, once the radish has been shredded down to a small piece, cut this remaining piece by hand into tiny strips.
Next in a heavy bottom pan on medium-high heat, add in oil. First, add in whole dried red chili peppers and asafetida. Second add in the cumin seeds. Once the cumin seeds splutter, add in the shredded radish and stir well. Further just add in the Kashmiri red chili powder and salt. Furthermore, stir well. Next add in ground ginger, ground cumin, and stir well. Sauté for a few minutes until the water has evaporated. Finally top off toasted walnuts, stir and top off with green chillies.
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Moreover, try some of our other recipes
Kashmiri Tomato Eggplant Curry – Tamatar Wangun
Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry
Swiss Chard Curry – Instant Pot Kashmiri Haak
Shredded Radish Chutney – Kashmiri Muji Chatin
Equipment
- 1 grater
- 1 deep bottom pan
Ingredients
- 1 pound radish (2 cups grated)
- 4 tbsp oil of choice (you can reduce the oil if you like)
- 2 whole dried red chili peppers (optional)
- 1/4 tsp asafoetida (heeng)
- 1 tsp cumin seeds (jeera)
- 2 tsp kashmiri chili powder
- 1 and 1/4 tsp salt
- 1 tsp ground ginger (sonth)
- 1 tsp ground cumin
- 1/2 cup walnuts, unsalted (they need to be toasted)
- 2 green chillies/ serrano peppers small, whole to top off (hari mirch) (optional)
Instructions
Prep
- Let's roast the walnuts, over medium heat for 2 to 5 minutes, until golden. They can brown quickly so watch them. Once golden and fragrant transfer them to a bowl and set aside.
- Start by washing and peeling your radish. Using a grater, grate the radish. You will slide the vegetable over the large holes on the shredding surface of a box grater or a plane grater, starting from the top of the grating surface and moving the radish to the bottom of the grater. As the vegetable you're grating becomes smaller, it's easy to shred skin. So, once the radish has been shredded down to a small piece, cut this remaining piece by hand into tiny strips.
Cook
- In a heavy bottom pan on medium-high heat, add in oil.
- Then add in whole dried red chili peppers and asafetida.
- Then add in the cumin seeds. Once the cumin seeds splutter, add in the shredded radish and stir well.
- Add in the Kashmiri red chili powder and salt.
- Furthermore, stir well. Next add in ground ginger, ground cumin, and stir well. Sauté for a few minutes until the water has evaporated. Finally top off with toasted walnuts and green chillis.
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