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.