Easy Radish Chutney Recipe | Mullangi Pachadi | Mullangi Chutney

Recipe Snapshot

  • Prep time: 3 minutes
  • Cook time: 15 minutes
  • Total time: 18 minutes
  • Yield: 5 Servings
  • Category: chutney
  • Cuisine: south india

Ingredients

  • 1 radish (chopped)
  • 2 tbsp oil
  • 1 tbsp chana dal
  • 1 tbsp urad dal
  • 1 tsp coriander seeds
  • ½ tsp cumin
  • 5 dried red chilli
  • 3 clove garlic (crushed)
  • 1 inch ginger (chopped)
  • ½ onion (chopped)
  • ½ tsp turmeric
  • 1 tsp salt
  • small piece tamarind
  • 2 tbsp water

For tempering:

  • 2 tsp oil
  • 1 tsp mustard
  • ½ tsp urad dal
  • 3 clove garlic (crushed)
  • few curry leaves

Method

  1. Firstly, peel the skin of 1 radish and chop it well. Keep aside.
  2. In a pan, heat 2 tbsp oil. Add 1 tbsp chana dal, 1 tbsp urad dal, 1 tsp coriander seeds, ½ tsp cumin and 5 dried red chilli.
  3. Roast on a low flame till the spices turn aromatic. Keep aside.
  4. In the same kadai, add 3 cloves of garlic, 1 inch of ginger and saute slightly.
  5. Now add 2 cups chopped radish and saute well.
  6. Also, add ½ onion and saute till the onion softens.
  7. Now add 1 tsp of salt, a small piece of tamarind, and 2 tbsp of water.
  8. Cover and cook for 5 minutes.
  9. Cook till the radish softens slightly. Cool completely.
  10. Now transfer the reserved masala into the mixer jar and grind to a fine powder.
  11. Also, add in cooked radish and grind to a smooth paste. Transfer into the bowl.
  12. To prepare the tempering, heat 2 tsp oil. Add 1 tsp mustard, ½ tsp urad dal, 3 cloves of garlic, and a few curry leaves. Splutter the tempering and pour over the chutney.
  13. Finally, enjoy the Radish Chutney Recipe with hot steamed rice or as a breakfast treat.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.