Radish Chutney | Mullangi Chutney

Pickles & Chutneys | vegetarian

  • Prep Time 5 Mins
  • Cook Time 25 Mins
  • Servings 15

Ingredients

  • 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

Instructions

  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.