Simple, practical, and full of everyday flavour, Radish Chutney Recipe | Mullangi Chutney is a vegetarian south india chutney made with radish, oil, and chana dal in about 18 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

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.