RADISH CHUTNEY

RADISH CHUTNEY

If you want to prepare chutneys with no coconut at all or with a minimal amount of coconut, elsewhere in this blog you will find recipes for Capsicum & Onion Chutney, and Cabbage Chutney.

Radish, is a root-vegetable that is called Mooli in Hindi, and Mulangi in Kannada and in my mother tongue, Konkani. It has numerous health benefits.  

I came across one more such recipe for Radish Chutney which was pointed out by my friend, Sumana Bhandarkar. I have adapted this from the Indian Cuisine section of Blend With Spices .com.

We liked the chutney very much. Even if you don't like the smell of radish, you will like this dish as the spices totally mask it. This chutney should have a coarse finish.

Ingredients:

• Radish, grated, 1 cup
• Coriander Seeds, 1/2 tbsp
• Channa Dal, (Bengal Gram Dal), 1/2 tbsp
• Urad Dal, (Black Gram Dal), 1/2 tbsp
• Tamarind, marble-sized
• Roasted Red Chillies, 4-5 of the Byadgi variety
• Methi Seeds (Fenugreek Seeds), 1/4 tsp
• Turmeric Powder, 1/8 tsp
• Salt, to taste
• Oil, 2 tsp

For Seasoning:

• Mustard Seeds, 1/2 tsp
• Cumin Seeds, 1/4 tsp
• Urad Dal, 1/4 tsp
• Curry Leaves, a sprig
• Hing, (Asafoetida) , a pinch
• Oil, 1 tsp

Method:

Wash and grate the radish and keep aside
Soak the tamarind in a little water

In a small pan, heat 1 tsp of oil. When it gets heated, add the coriander seeds, channa dal, urad dal, and fenugreek seeds. Fry them on medium flame till they turn golden brown 

Remove and keep aside to cool.
In the same pan, add 1 tsp of oil, and when it gets heated, add the grated radish and turmeric powder and saute on low-medium flame for 5 minutes or till the raw smell goes

Cook covered for another 5 minutes or till the radish becomes soft, adding a little water if required

Switch off the gas and allow it to cool

In a mixer, grind together the mixture of  roasted coriander seeds, dal and fenugreek seeds, and the roasted red chillies to a powder
To this add the cooked radish, along with the soaked tamarind and salt, and grind to a coarse paste by adding water, a little by little. 

Season the chutney by heating 1 tsp of oil, and when it gets heated add the mustard seeds, and cumin seeds, 

When the mustard splutters, add the urad dal and fry till it changes colour

Add a pinch of hing and the curry leaves. Saute for a few seconds.

Pour the seasoning on to the chutney and mix well

Serve with dosa, idli, chappati etc.