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Orange coloured radish or moolangi chutney served in a bowl with curry leaves and placed against a light background

Radish Chutney

Praneetha A Goutham
A south Indian vegan chutney that is easy to make and can be served with rice, dosa, chapati, idli or rotti.
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Side Dish
Cuisine Indian
Servings 4
Calories 77 kcal

Ingredients
  

Note: 1 cup = 250 ml

    To grind/blend

    • 2 cups chopped radish - from about 1/2 a big radish
    • 1/2 cup coconut - grated or sliced
    • 2 tbsp roasted chana dal
    • a small gooseberry sized tamarind - or 1 to 2 tsp tamarind pulp
    • 4 numbers dry red chilies - Kashmiri/Byadagi variety
    • 1 tsp salt - or as per taste

    For Tempering

    • 1 tbsp oil - of your choice
    • 1/2 tsp mustard seeds
    • 10 numbers curry leaves
    • a small pinch asafoetida (hing)

    Instructions
     

    To grind/blend

    • Wash, peel, and chop the radish into small pieces. I had a big radish on hand, so I used 1/2 plus a little more of it. You will need 2 cups of chopped radish. So, use the required quantity of radish based on the size.
      Transfer the chopped radish into a mixer jar.
    • To the mixer jar, add in 1/2 cup grated or sliced coconut, 1 tbsp roasted chana dal, 1small gooseberry-sized tamarind pre-soaked in water, and 4 to 6 dry red chilies also pre-soaked in hot water.
    • Add 1 tsp salt (or as per your taste), close the lid of the jar and blend them all into a slightly coarse mixture. Do not add water to blend, as the water in radish is sufficient.

    Tempering

    • Heat 1 tbsp oil or ghee in a small pan. Once it is hot, add in 1/2 tsp mustard seeds and let them splutter. Then add 1 sprig (about 8 to 10 numbers) of curry leaves, slightly torn. And then a pinch of asafoetida powder as well.
    • Transfer the ground chutney into the pan and saute until the raw smell of the radish reduces a bit and the chutney thickens. When the chutney does not fall off your spatula easily, you can take it off the heat. The chutney thickens on cooling.
    • Serve it with hot rice and ghee for the best taste or with dosa, idli, chapati, rotti.

    Notes

    1. Adjust the number of red chilies and quantity of salt as per your taste. 
    2. You can increase the quantity of coconut to 3/4 cup. Can add up to 1 cup also. You might want to add an extra chilly if you like.
    3. Make sure to grind the chutney to a coarse texture. 
    4. The nutrition values displayed are a rough estimate only. If you want to be sure, please use your trusted nutrition calculator. 

    Nutrition

    Calories: 77kcalCarbohydrates: 9gProtein: 2gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 596mgPotassium: 173mgFiber: 4gSugar: 2gVitamin A: 199IUVitamin C: 115mgCalcium: 53mgIron: 1mg

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    Keyword Radish Chutney
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