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Quick Radish chutney recipe / Chutney recipe / Instant chutney recipe / Mooli chutney recipes with detailed instructions and step by step photos. Radish chutney is a healthy and delicious condiment made with radish, onion, chana dal and urad dal as main ingredient. Mullangi chutney is basically from south Indian cuisine. This mooli ki chutney pairs well with idly, dosa and utthappam as well.
I had shared many chutney varieties earlier using lentils and veggies like ridge gourd chutney, kadamba chutney, chana dal chutney, onion chutney and many more. Radish chutney is one such chutney recipe which uses only few ingredients.
You can try this radish chutney for the kids those who does not want to eat vegetable directly. Radish has many health benefits these are rich in antioxidant and rich in vitamin C. Radish has many minerals like calcium and potassium. This quick radish chutney recipe requires only basic pantry ingredients and also you can make it in a jiffy.
Few tips to make quick radish chutney style
- I used coconut oil to saute it but you can use any cooking oil
- Adjust the spice level according to your taste
- You can use both the red and white radish to make this chutney
- Instead of shallots you can also use regular onions
Quick radish chutney recipe
Ingredients
To make Radish chutney
- 2 tsp Oil
- 1 tbsp Chana dal
- 1 tbsp Urad dal
- 8-10 Shallot
- 4 cloves Garlic
- 1 medium size Radish white or red
- 4-5 Dried Red chili
- 1 medium size Tomato
- 2 tbsp Shredded coconut
- salt
- small Tamarind
To temper
- 1 tsp Oil
- 1/2 tsp Mustard seeds
- 1 spring Curry leaves
- 1 Red chili
Instructions
- Heat pan with some oil, add chana dal and urad dal saute it for a minute
- Add shallots or roughly chopped onions, curry leaves and dried red chili and saute till it turns soft
- Now add the chopped radish and saute it and cook for 4-5 minutes or till the raw smell leaves
- Now add the chopped tomatoes and mix it and cook till it turns mushy
- Add Shredded coconut and mix it
- Add salt and tamarind and mix it and switch of the flame and allow it to cool completely
- Add the radish mixture to blending/grinding jar add little water
- And blend it to slightly coarse paste
To Temper the chutney
- Heat small pan with little oil add mustard seeds, once it crackles add curry leaves and dried red chili and pour the tempering to the chutney
- Serve it with idli dosa or appam. You can store the chutney in refrigerator for 1 day and not more than that.
