Mullangi Chutney | Radish Chutney
Mullangi/Radish chutney is healthy, tasty and a perfect side dish to rice or mudde (ragi ball).
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Ingredients
- 2 Mullangi/Radish
- 1 medium Onion
- 3 Green chillies
- 4 Garlic clove
- ½ tsp Oil
- ½ cup Roasted Channa dal
- 2 tbsp. Grated coconut
- ¼ tsp Poppy seeds
- Coriander leaves Handful
- Tamarind 1 small gooseberry size
- Salt to taste
For Tempering
- ½ tsp Oil
- ½ tsp Mustard seeds
- Few Curry leaves
Ingredients
For Tempering
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Instructions
- Wash, peel the skin & roughly chop radish. Set aside.
- Fry onion, green chili & garlic in ½ tsp of oil till its golden brown.
- Once the onion mixture comes down to room temperature grind this along with roasted channa dal, coconut, poppy seeds, coriander leaves, tamarind & salt to smooth paste.
- To this add the radish & coarsely grind. (it tastes better if you use stone pestle. I don't have big stone pestle so have prepared masala paste in blender & coarsely grind the radish in small marble pestle).
- Prepare tempering using ½ tsp of oil, mustard & curry leave. Add this to grind chutney.
- Radish chutney is ready to eat with mudde or rice.
