Radish Chutney Recipe-Mullangi Chutney (2024)

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. Remove the frying pan from the fire once the radish becomes softer and cooked inside.

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

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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