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Shredded Radish Chutney - Kashmiri Muji Chatin

With its outstanding spicy flavor, this Shredded Radish Chutney - Kashmiri Muji Chatin is truly the best radish recipe.
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Prep Time 3 minutes
Cook Time 6 minutes
Total Time 9 minutes
Servings: 4
Course: Side Dish
Cuisine: Indian, Kashmiri, Kashmiri Food
Ingredients Equipment Method

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)

Equipment

  • 1 grater
  • 1 deep bottom pan

Method
 

Prep
  1. 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.
  2. 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
  1. In a heavy bottom pan on medium-high heat, add in oil.
  2. Then add in whole dried red chili peppers and asafetida.
  3. Then add in the cumin seeds. Once the cumin seeds splutter, add in the shredded radish and stir well.
  4. Add in the Kashmiri red chili powder and salt.
  5. 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.