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# Radish Chutney Recipe
| | |
| -------------- | ---------- |
| **Prep time** | 3 min |
| **Cook time** | 15 min |
| **Total time** | 18 min |
| **Serves** | 5 servings |
Per servings.
| Nutrient | Amount |
| ------------- | ------- |
| Calories | 99 kcal |
| Carbohydrates | 7 g |
| Protein | 2 g |
| Fat | 8 g |
| Saturated fat | 1 g |
| Sodium | 480 mg |
| Potassium | 55 mg |
| Fiber | 2 g |
| Sugar | 1 g |
| Vitamin A | 34 IU |
| Vitamin C | 2 mg |
| Calcium | 24 mg |
| Iron | 1 mg |
## 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
## Instructions
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.
## Step-by-step
Firstly, peel the skin of 1 radish and chop it well. Keep aside.
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.
Roast on a low flame till the spices turn aromatic. Keep aside.
In the same kadai, add 3 cloves of garlic, 1 inch of ginger and saute slightly.
Now add 2 cups chopped radish and saute well.
Also, add ½ onion and saute till the onion softens.
Now add 1 tsp of salt, a small piece of tamarind, and 2 tbsp of water.
Cover and cook for 5 minutes. Cook till the radish softens slightly. Cool completely.
Now transfer the reserved masala into the mixer jar and grind to a fine powder.
Also, add in cooked radish and grind to a smooth paste. Transfer into the bowl.
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.
Finally, enjoy **the Radish Chutney Recipe** with hot steamed rice or as a breakfast treat.
## Video
## Notes
* Firstly, cook the radish to reduce the peppery flavour.
* Also, you can add coconut while grinding the chutney, if you find the flavour of radish is overpowering.
* Additionally, add water and blend to a smooth paste to enjoy with dosa and idlis.
* Finally, the **Radish Chutney Recipe** tastes great when prepared spicy.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/radish-chutney-recipe-mullangi-pachadi/](https://hebbarskitchen.com/radish-chutney-recipe-mullangi-pachadi/)
