Tomul Czot with Muji Chatin

Ingredients

• 250 g Radish (about 2 medium, peeled and grated)
• 1 cup Curd (thick or hung curd)
• 0.25 cup Walnuts (coarsely chopped)
• 2 pc Green Chilli (finely chopped, adjust to taste)
• 2 tbsp Mint Leaves (fresh, finely chopped)
• 0.5 tsp Roasted Cumin Powder
• 0.25 tsp Red Chilli Powder (optional, for color and heat)
• 0.75 tsp Salt (adjust to taste)

Instructions

1. 1

   Prepare the Radish

   • Wash, peel, and grate the radishes using a medium-sized grater.
   • Place the grated radish in a muslin cloth or a fine-mesh sieve. Squeeze and press firmly to remove as much water as possible. This is a crucial step to ensure a thick, creamy chutney.
2. 2

   Prepare the Yogurt Base

   • In a medium-sized mixing bowl, add the thick curd.
   • Whisk the curd vigorously until it is completely smooth and has a creamy consistency without any lumps.
3. 3

   Combine Ingredients

   • Add the squeezed grated radish, coarsely chopped walnuts, finely chopped green chilies, and fresh mint leaves to the whisked yogurt.
   • Sprinkle in the salt, roasted cumin powder, and optional red chili powder.
   • Gently fold all the ingredients together until they are evenly combined.
4. 4

   Chill and Serve

   • Cover the bowl and refrigerate the chutney for at least 30 minutes. This allows the flavors to meld and deepen.
   • Serve Muji Chatin chilled as a refreshing accompaniment to Kashmiri pulao, rogan josh, or with flatbreads.