Updated: / Posted: / By Sujatha Muralidhar
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This Radish Chutney Recipe is easy to make, tastes excellent, is a perfect condiment for breakfast dishes, or can be served as a dip for appetizers.
Did you get up a little late from bed? Virtually, our head is loaded with tons of question marks. The questions vary from rock to bottom. Some kitchen-related queries can include the breakfast menu and the lunch box menu.
Tensions related to framing the menu for that day can be made more accessible by deciding it before the day. Planning makes you tackle everything with a smiling face.
Likewise, this Radish Chutney may sound unfamiliar, but it makes you postpone every time. But planning and making this recipe is as easy as walking on the cake.
Mostly in South Indian homes, whatever the quantity, the entire radish would go straight away to sambar. I never saw my mom handle radish other than sambar. Though mullangi sambar tastes like heaven, regular usage can lead to boredom.
This radish chutney is easier to make, and I bet no one can imagine the main ingredient.
Do not forget to see other exciting chutney recipes like Raw mango chutney and Celery Chutney.
How to make Radish Chutney:
Wash and clean radish. Peel the skin with the peeler. Chop them into small-sized cubes, which makes them quickly get cooked while sauteing. Assemble other ingredients on a plate.
Remove the husk or seed of the tamarind.
Add a teaspoon of cooking oil to a frying pan, followed by urad dal, asafoetida, and red chilies.
Once the red chilies and urad dal turn golden brown, add the chopped radish and continue to saute. Once the radish becomes softer and cooked inside, remove the frying pan from the fire.
Set aside and allow them to return to room temperature. Once cooled, transfer them to the mixer jar, add salt, and grind to form a smooth paste. Top it with mustard tempering.
Add a teaspoon of oil, followed by mustard, urad dal, and curry leaves for tempering. Allow mustard to splutter and add it to the radish chutney.
Other chutneys you may like,
- Cabbage chutney
- Indian onion chutney
- Spicy mango chutney
- Indian cilantro chutney
- Instant tomato chutney
- Spicy chutney recipes
Printable recipe card
Radish chutney Recipe
This Radish Chutney Recipe is easy to make, tastes excellent, and is a perfect condiment for breakfast dishes, also serve as a dip.
5 from 4 votes
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 10 minutes minutes
Servings: 4 people
Calories: 30kcal
Ingredients
- 1 teaspoon vegetable oil
- 1 teaspoon black mustard seeds
- 2 teaspoon urad dal /skinless black gram
- ¼ teaspoon asafoetida
- 2 red chili
- 1 cup radish peeled, and roughly chopped
- 1 small lemon size tamarind
- ½ teaspoon salt or as required
- ½ cup water
For seasoning
- ¼ teaspoon vegetable oil
- ¼ teaspoon black mustard seeds
- ¼ teaspoon urad dal
- 8 curry leaves
Instructions
Over medium heat, in a frying pan, add a teaspoon of vegetable oil, black mustard seeds, urad dal, asafoetida, and red chili.
Saute till the red chilies and urad dal turned golden brown.
Now add chopped radish and tamarind. And saute until radish becomes soft.
Transfer to a plate and allow it to cool to the room temperature.
In a blender jar, add radish mixture, salt, and water. And grind to a smooth consistency.
Transfer to a serving dish.
For seasoning
Over medium heat, place a pan and add vegetable oil, black mustard seeds, urad dal, and curry leaves.
Wait until mustard seeds splutters.
Add this sizzling seasoning to the top of chutney.
Combine and serve.
Nutrition
Calories: 30kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Sodium: 293mg | Potassium: 72mg | Sugar: 1g | Vitamin A: 290IU | Vitamin C: 72.4mg | Calcium: 11mg | Iron: 0.5mg
Course Side Dish
Cuisine Indian
Author Sujatha Muralidhar
**Disclaimer: The nutritional information provided is an approximate estimate only.
Serving Suggestions:
Serve as a side dish for South Indian breakfast dishes like Idli or dosa, appam, and Idiyappam, and it also tastes good with roti.
Tips and Variations:
Tempering with mustard is optional.
Substituting tamarind with ready-made tamarind extract can also be done.
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More Curry Side Dishes
- Rasam Powder recipe-Easiest ever
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Reader Interactions
Comments
Rafeeda AR
that's a lovely chutney... must try next time i make some idlis...
Reply
Priya Suresh
I can happily have this chutney with those spongy idlies,drooling.
Reply
Kushigalu
Never tried chutney with radish. Sounds interesting. Thanks for the recipe.
Reply
pepperbowl
Great to hear! Thank you Kushigalu!
Reply
Angela
This chutney looks wonderfully delicious. Thanks for sharing.
Reply
pepperbowl
Angela, I’m so excited to hear it!
Reply
justine
Turned out amazing. Easy to make, will do again for sure.
Reply
pepperbowl
So happy to hear it, thanks justine!
Reply
Ann
Such deep flavors found in this chutney. I want to put it on everything. Thanks!
Reply
pepperbowl
Hi Ann! Love it! Thanks for sharing!
Reply
Liza
I really enjoyed learning how to make this chutney and trying it in some new ways. Great recipe!
Reply
pepperbowl
Great to hear, Liza!
Reply
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