Radish Chutney | Mullangi Chutney

Radish Chutney | Mullangi Chutney - This Telugu style Radish Chutney is spicy and sour and very tasty. This Chutney goes well with Idlis, Dosas and Vadas and also with hot Rice with ghee.

You add Tamarind and Red Chillies to Radish pieces to make this Chutney and it lasts a month in the fridge and 15 days outside, if untouched by water. The Radish Chutney recipe is similar to Tomato Chutney but the measures and ingredients vary.

When compared to other South Indians, Telugus use less Radish. Often I hear people saying they do not like the pungent smell of Radish but this Chutney, made with this recipe, tastes really good.

Follow the tips for tasty Chutney and its proper storage.

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Radish Chutney | Mullangi Chutney



  1. Radish pieces should be nicely fried in Oil. Only then do they lose their pungent smell.

  2. Since the Radish pieces have moisture, they need to be fried slowly, on a medium flame.


  1. You should use as much Oil as I have suggested or the Chutney becomes too dry.


  1. We need about 100 grams of deseeded Tamarind for 400 grams of fried Radish pieces. Increase Tamarind if you like more sourness but then also increase Red Chillies and Salt.


  1. Before grinding the Chutney, Coriander Seeds and Chillies should be ground into a coarse paste not into a powder.

  2. For grinding the Chutney, use 2-3 tbsp Water and make a coarse paste. Do not grind it too much.

Radish Chutney | Mullangi Chutney - Recipe Video

Radish Chutney | Mullangi Chutney

Pickles & Chutneys | vegetarian
  • Prep Time 5 mins
  • Cook Time 25 mins
  • Total Time 30 mins
  • Servings 15


  • 400 gms Radish
  • 1 inch Ginger
  • One big Onion pieces
  • 1/2 tsp Turmeric
  • 1/2 cup Oil
  • 1/2 cup Coriander Seeds
  • 25 - 30 Red Chillies
  • 1 tsp Cumin Seeds
  • Salt
  • For seasoning
  • 2 tbsp Oil
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 2 Sprigs Curry leaves


  1. Peel and chop Radish into small, equal pieces.
  2. Heat ⅓ Cup Oil and add Radish pieces and fry until they turn light golden.
  3. After 15 minutes, the Radish pieces lose their pungency and turn golden. Then add Onion, Ginger and Turmeric and fry for another 3-4 minutes.
  4. Once Onion is cooked, add Tamarind and fry and set aside.
  5. In the same pan, heat the rest of the Oil, add red Chillies and let them fry well.
  6. Add Coriander Seeds, Cumin Seeds and some Turmeric and fry until they let out an aroma.
  7. In the mixie jar add Coriander Seeds and Red Chillies and grind to a coarse powder. Then add the Radish pieces from the spices, add Salt and make a coarse paste. (If needed, add 2-3 tbsp hot water).
  8. Heat Oil for seasoning, add Mustard Seeds, Cumin Seeds and Curry leaves and mix it in the Radish Chutney.
  9. This Chutney lasts a month in the fridge and 15 days outside, if stored in a glass jar and untouched by water.

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Radish Chutney | Mullangi Chutney