Radish Chutney/ Mulangi chutney

Radish Chutney/ Mulangi chutney for idli, dosa, chapati, roti, rice

Ingredients: 

Red radish/ white radish – 5 medium size 

Red onion – 1 medium size 

Green chillies – 4 medium size 

Coriander leaves – small bunch 

Curry leaves – 1 sprig 

Mustard seeds – 1 tsp 

Tamarind – 1 medium lemon size, wash and pre-soak for 20 minutes 

Salt as per taste 

Oil for stir frying the veggies + tempering 

Masala powder-1 tbsp (Cumin seeds 15gm, split bengal gram 50gm, split black gram 50 gm, fenugreek seeds 15 gm : make a fine powder and store it for usage whenever required) 

Instructions: 

       Cut the radish and onions into small cubes. In a kadai, add some oil, green chillies and stir fry until chillies start to soften. Now, add radish cubes, some oil and stir fry until they look well fried. Add onions into the same mixture and fry until they turn translucent. Add coriander leaves and saute for 30 seconds. 

       Once this mixture cools down, add them into the blender, along with cumin seeds + split bengal gram + split black gram + fenugreek seeds powder, salt and soaked tamarind. Blend it well until the mixture is bit coarse but looks fine. Do not add water as it doesn’t require any water for grinding. 

      Heat the kadai, add mustard seeds and allow them to splutter. Now, add curry leaves and let them sizzle. Add this tempering into the blended mixture and mix well. Delicious radish chutney is ready to serve with dosas, chapatis, pesarattu or rice! 

      You may also add water to the chutney to adjust the consistency but the taste differs. I prefer this chutney without any dilution :).