Radish Chutney Recipe
Radish chutney 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.
Servings 5
Calories 52kcal
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.
Nutrition
Calories: 52kcal