Radish chutney recipe is a tasty and healthy chutney made with white radish (daikon radish), fresh coconut , dry red chillies and cumin seeds . It's very easy to make and gets ready under 30 minutes. This is a vegan and gluten free recipe.
Serve mooli chutney with idli ,dosa , akki roti or chapati.
If you are looking for more radish recipes then do try my radish salad for weight loss , mooli raita , radish juice for haemorrhoids and mooli paratha recipe. These mentioned recipes are not only tasty but are healthy too with many benefits.
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About this recipe
Radish chutney also known as mullangi chutney or pachadi. Mullangi refers to radish in Kannada and Telgu , hence it is called mullangi chutney .
This version of mullangi chutney is South Indian style recipe with fresh coconut and No Onion and No garlic recipe.
Mooli chutney can be made in 2 ways , one version is with fresh coconut and the other version with chana dal and urad dal . Tastewise both are good and you can make it however you wish.
Fresh coconut or lentils are mainly used in this recipe to make chutney thicker as radish has more water content. Hence adding fresh coconut or lentils becomes necessary while making this recipe.
As daikon radish ( white radish) has strong smell , it is disliked by many . In this recipe , you'll not get strong and overpowering radish smell With this recipe ,
This recipe is pretty simple and regular in South India and is served with set dosa, idli , chapati and also steamed rice and ghee. As radish is a diabetic friendly vegetable it is mainly served with another diabetic friendly cereal ragi recipes like ragi roti , ragi dosa and ragi idli.
If you are exclusively looking for chutney recipes then I recommend you to check these unique and delicious recipes - Pumpkin Chutney , Cluster beans Chutney and Tomato Chutney.
Ingredients
All the ingredients to make this chutney are easily available in any Indian kitchen or at Indian grocery stores.
Daikon Radish - White radish is the star ingredient of this chutney. Trim egdes and freshly grate radish to use in this recipe.
Coconut – Fresh coconut is uswed in this recipe to add thickness to chutney. You can use either fresh coconut or frozen coconut which is already grated. You will find it in the freezer section of any Indian grocery store.
Roasted Gram (Bhuna Chana) – It is also called Roasted Bengal gram .They give a nice body to the chutney. If you do not add the roasted gram, the water will separate from the chutney after some time and it will become watery. If Bengal gram is not available, you can replace them with roasted chana dal .
Dry Red Chillies - It adds required heat to the chutney . I have used mildly spice variant red chilli in this recipe for heat and byadgi red chilli to get that deep orange colour to the mooli chutney.to make spicy radish chutney you can add guntur or any spicy variant chillies.
Cumin Seeds - The aromatic flavour of roasted cumin seeds elevates the taste of this chutney , hence don't skip.
Tamarind - It adds a perfect tang to this recipe. You can firmly press tamarind pulp into your measuring spoon and use just ½ teaspoon in this recipe. If tamarind pulp is not available you can use tamarind paste .
Others - Oil for roasting and Salt as required.
Tempering - Oil , mustard seeds , cumin seeds , curry leaves , dry red chillies and asafoetida for tempering chutney. This is the basic tempering for any chutney but you can also add lentils like urad dal and shallots here.
Variations
You can swap fresh coconut with 2 tablespoon of chana dal and 1.5 tablespoon of urad dal in this recipe. As coconut / lentils are used to give desire thickness to chutney.
If you feel radish smell overpowers you , you can decreasse the amount of grated radish from 2 cups to 1.5 cups in this recipe.
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How to make radish chutney recipe
Preparations
Trim edges of radish (mooli), peel skin, grate and set aside.
To make mooli chutney
Heat 1 teaspoon of oil in a pan, add dry red chillies, cumin seeds and roast for 2-3 minutes on low heat.
Add fresh grated coconut and continue to roast until coconut aroma wafts in air.
Now add in grated radish and sauté on high heat for 2-3 minutes just to take off the raw smell of radish.
Finally add tamarind and roasted gram, sauté for a minute and turn off the stove.
Let radish cool down completely. Transfer into a blender, add salt to taste and blend.
Note: Don’t add water to blend , thick chutney is ready
Tempering
Heat 1 tablespoon of oil, add mustard seeds. When it crackles add cumin seeds , curry leaves , dry red chillies and asafoetida.
Pour over the prepared chutney and serve with idli , set dosa , chapatti , akki roti or ragi roti .
Recipe Card
Radish Chutney Recipe
Ingredients
To make radish chutney
- 2 cups white radish - grated
- ⅓ cup fresh coconut
- 4-5 no's dry red chillies ( 4 spice chilli + 1 byadgi chilli for color)
- 1 teaspoon cumin seeds
- 1 teaspoon cooking oil
- 1 tablespoon roasted gram
- ½ teaspoon tamarind pulp - small marble size
- salt to taste
For Tempering
- ½ tablespoon oil or clarified butter
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 spring curry leaves
- 1-2 no's dry red chilly
- 2 pinches asafoetida
Instructions
Preparations
- Trim edges of radish (mooli), peel skin, grate and set aside.
To make radish chutney
- Heat 1 teaspoon of oil in a pan, add dry red chillies, cumin seeds and roast for 2-3 minutes on low heat.
- Add fresh grated coconut and continue to roast until coconut aroma wafts in air.
- Now add in grated radish and sauté on high heat for 2-3 minutes just to take off the raw smell of radish.
- Finally add tamarind and roasted gram, sauté for a minute and turn off the stove.
- Let radish cool down completely. Transfer into a blender, add salt to taste and blend. Note: Don’t add water to blend
To temper
- Heat 1 tablespoon of oil, add mustard seeds. When it crackles add cumin seeds , curry leaves , dry red chillies and asafoetida.
- Pour over the prepared chutney and serve with idli , set dosa , chapati , akki roti or ragi roti .
Video
Notes
- Fresh coconut is used in this recipe to give thickness to the chutney . As an alternative , you can swap fresh coconut with 2 tablespoon of chana dal and 1.5 tablespoon of urad dal in this recipe.
- If you feel radish smell overpowers you , you can decreasse the amount of grated radish from 2 cups to 1.5 cups in this recipe.
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