Radish chutney recipe | Mullangi chutney – Mullangi pachadi – Easy chutney recipe without coconut and tomato, pairs well with idli and dosai.
We usually make different varieties of chutney for idli | dosa, but most of them used to be either coconut-based or onion tomato-based, or mint -coriander-based chutney. This one with a vegetable-based one. I am thinking to try out this mullangi chutney for a long time, finally tried it yesterday. It turned out very well and no one realized that it is mullangi.
We usually use radish in sambar and parathas. I tasted this chutney in my friend’s house in Singapore long back. Later completely forgot about that. Suddenly got remembered that a few days back, and tried. If you have fussy kids or adults at home, who don’t like this vegetable, make chutney out of it. Trust me no one will find that it is made using Radish.
Apart from pairing this with idli and dosa, you can serve this chutney with chapati too. You make it thick and spread it on the bread too. Since we are adding chilis and tamarind and not adding coconut, this is perfect for travel too.
I have given a few variations for this chutney in the ‘Notes’ section. Please check it and make it as per your choice.
Also, check out the other vegetable-based chutney recipes – Carrot chutney, Kadamba chutney, Chow chow thogayal, Peerkangai chutney.
Radish chutney recipe
Ingredients
- 1 cup finely chopped radish | mullangi
- 4 tsp oil
- 1 tbsp chana dal
- 5-6 red chilis
- A small piece tamarind
- Salt as needed
- 4 cloves garlic
- 1 onion
- ½ tsp mustard seeds
- Few curry leaves
Instructions
- In a pan add 1 tsp oil in a pan and add the chana dal, red chili and tamarind.
- Saute this until the dal turns golden brown.
- Take out from the pan.
- In the same pan add 1 tsp of oil and add the garlic and roughly chopped onions.
- Saute till slightly golden brown and take it out.
- Now add 1 tsp of oil in the same pan and the chopped radish | mullangi.
- Add salt.
- Cook for 5-6 minutes. Radish gets cooked very fast.
- Take it out.
- Into a mixie jar, add the roasted chana dal, chili, onion, garlic and cooked radish.
- Grind this into a fine paste by adding little water to this.
- Transfer it to a bowl and add water to adjust the consistency.
- Temper mustard seeds and curry leaves in 1 tsp oil.
- Transfer this to the chutney.
- Mix well.
- Serve with idli or dosai.
Video
Notes
- In the pan add 1 tsp oil in a pan and add the chana dal, red chili, and tamarind.
- Saute this until the dal turns golden brown.
- Take out from the pan.
- In the same pan add 1 tsp of oil and add the garlic and roughly chopped onions.
- Saute till slightly golden brown and take it out.
- Now add 1 tsp of oil in the same pan and the chopped radish | mullangi.
- Add salt.
- Cook for 5-6 minutes. Radish gets cooked very fast.
- Take it out.
- Into a mixie jar, add the roasted chana dal, chili, onion, garlic, and cooked radish.
- Grind this into a fine paste by adding little water to this.
- Transfer it to a bowl and add water to adjust the consistency.
- Temper mustard seeds and curry leaves in 1 tsp oil.
- Transfer this to the chutney.
- Mix well.
- Serve with idli or dosai.
Notes:
- You can add a small piece of ginger while adding the onions.
- Adding garlic is optional, you can skip it if you want.
- Chana dal can be replaced with urad dal or peanuts too.
- We can add 2 tbsp of coconut while grinding the chutney.
- Radish chutney | Mullangi chutney goes well with chapati too.
