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Radish Chutney in Yogurt - Kashmiri Muji Chetin

This recipe is very easy to make and takes under 10 minutes. It is nutrient rich and delicious.
Prep Time 7 minutes
Cook Time 2 minutes
Total Time 9 minutes
Course Appetizer, Salad, Side Dish, Snack
Cuisine Indian, Kashmiri
Servings 6


  • 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)



  • 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.


  • 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 chilled with rice, bread or tortilla. It can also be served as a snack.
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