The Simple Radish Chutney Recipe – Mullangi Chutney Recipe:

In the realm of delectable chutneys, Radish Chutney, also known as Mullangi Chutney, holds a special place. Bursting with flavors and boasting a unique tanginess, this delightful condiment is a must-try for chutney enthusiasts. In this blog post, we will explore why Radish Chutney is so incredibly good and provide you with a tantalizing recipe that will leave your taste buds begging for more.

To make radish chutney, start by peeling and chopping a cup of radish into small cubes. In a pan, sauté the radish with onions, tomatoes, salt, and whole dried red chilies until they soften. Add a touch of tamarind paste for that tangy goodness and cook for a few more minutes. Allow the mixture to cool before blending it into a smooth paste.

The Beauty of Radish Chutney

Radish chutney is a versatile condiment that beautifully blends the freshness of radishes with the tanginess of tamarind and the aromatic notes of Indian spices. Its vibrant flavor profile adds a zesty kick to any dish, making it a delightful accompaniment for your meals. The best part? Making radish chutney is a breeze, requiring just a handful of ingredients and minimal effort in the kitchen.

Radish Chutney, with its tantalizing flavors and tangy twist, is an exceptional condiment that adds a burst of taste to any dish.

METHOD –

First, peel and cut the radish into small cubes. Second, heat 2 tbsp of oil in a pan over medium heat. Further, add the chopped onions and tomatoes to the pan.

Third, sprinkle 1 tsp of salt over the vegetables. Fourth, add the whole dried red chillies to the pan. Further, cook the mixture for about 10 minutes on medium heat until the vegetables soften.
Then add 1 tsp of tamarind paste to the pan and stir well. Furthermore, cook the mixture for another 2 minutes.Remove the pan from the heat and allow the mixture to cool.
Once cooled, transfer the mixture to a blender or food processor.Grind the mixture to a smooth consistency to make the chutney.In a separate small pan, heat 1 tsp of oil for tempering.
Add the mustard seeds and allow them to splutter.Add the chana dal and urad dal to the pan and sauté until they turn golden brown.Add the hing, red chillies, and curry leaves to the pan and sauté for a few seconds until fragrant.
Pour the tempering over the ground chutney and mix well.Serve the Mooli Chutney with dosa, idli, or any other South Indian breakfast dish.

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Moreover, try some of our other recipes

Raw Mango Jaggery Chutney

Coconut Cilantro Chutney

Chutney in Yogurt

Moreover, try some of our other recipes. Also try some of our Instant Pot recipes.

Radish Chutney Recipe – Mullangi Chutney

Shilpa

Radish Chutney Recipe – Mullangi Chutney is a delightful condiment that adds a tangy and spicy kick to your meals. This easy-to-make recipe combines the freshness of radish, the tanginess of tamarind, and the aromatic flavors of Indian spices. Get ready to tantalize your taste buds with this flavorful radish chutney!

Print Recipe

Prep Time 2

Cook Time 8

Total Time 8 2

Course Main Course, Side Dish

Cuisine Indian

Servings 4

Ingredients

300 grams radish (2 cups chopped into 2 inch peices)
1 large tomato
1/2 onion, chopped (1 cup chopped)
1 tsp tamarind concentrate
1 tsp salt
2 tbsp oil
3 whole dried red chili peppers

Tempering

1 tsp oil
3/4 tsp mustard seeds
3/4 tsp chana dal (split chickpeas)
3/4 tsp black gram lentils
1/4 tsp asafoetida (heeng)
2 tsp whole dried red chili peppers
10 curry leaves

Instructions

Peel and cut the radish into small cubes.
Heat 2 tbsp of oil in a pan over medium heat.Add the chopped onions and tomatoes to the pan.
Sprinkle 1 tsp of salt over the vegetables.Add the whole dried red chillies to the pan.Cook the mixture for about 10 minutes on medium heat until the vegetables soften.
Add 1 tsp of tamarind paste to the pan and stir well.Cook the mixture for another 2 minutes.Remove the pan from the heat and allow the mixture to cool.
Once cooled, transfer the mixture to a blender or food processor.Grind the mixture to a smooth consistency to make the chutney.In a separate small pan, heat 1 tsp of oil for tempering.
Add the mustard seeds and allow them to splutter.Add the chana dal and urad dal to the pan and sauté until they turn golden brown.Add the hing, red chillies, and curry leaves to the pan and sauté for a few seconds until fragrant.
Pour the tempering over the ground chutney and mix well.Serve the Mooli Chutney with dosa, idli, or any other South Indian breakfast dish.