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Recipe for Radish Chutney
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
- Radish slices- 1 cup heaped
- Fresh grated coconut- 1/4 cup
- Green chillies- 1 no.
- Ginger- 1″ piece
- Tamarind- Marble sized
- Salt- 1/2 tsp
- Cooking oil- 2 tsp
- Cooking oil- 1 tsp
- Mustard seeds- 1/2 tsp
- Split black gram lentils- 1/2 tsp
- Curry leaves- Few
Heat a pan with oil, curry leaves, radish slices, green chilly and tamarind. Saute in medium flame for about 5 minutes. You will notice the radish slices turning pale, at this point switch off the flame.
Add in grated coconut to the same pan just to warm it up by the heat from pan. As it cools down to room temperature transfer it to a mixer and grind to coarse paste along with salt and little water. Transfer the chutney to a bowl.
Heat a seasoning pan with all seasoning ingredients in the order and as the mustard seeds sizzle pour it over chutney. Wonderful radish chutney is ready serve as rice side dish.
The roasting of radish slices reduces the strong odor of the veggie considerably. So saute them till they are cooked halfway.
Adjust green chillies as per your taste.
You can add asafoetida while seasoning for additional flavor.