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A refreshing and pungent Kashmiri chutney made with grated radish and creamy yogurt. This simple, no-cook recipe is spiced with green chilies and mint, making it a perfect cooling side for spicy Kashmiri dishes like Rogan Josh or Yakhni.
For 4 servings
Prepare the Radish: Wash, peel, and finely grate the radishes. Place the grated radish in a muslin cloth or a fine-mesh sieve. Press and squeeze firmly to remove as much water as possible. This is the most critical step to ensure a thick, creamy chutney. Discard the water.
Prepare the Yogurt Base: In a medium-sized mixing bowl, add the thick curd. Whisk it vigorously for about 1-2 minutes until it is completely smooth, creamy, and free of any lumps.
Combine Ingredients: Add the squeezed grated radish, finely chopped green chilies, mint leaves, and coriander leaves to the bowl of whisked yogurt.
Season and Mix: Sprinkle in the salt, Kashmiri red chili powder, and roasted cumin powder. Gently fold all the ingredients together until everything is evenly combined. Taste and adjust the salt or green chilies if needed.
Chill and Serve: Cover the bowl and refrigerate the chutney for at least 30 minutes. This resting time is essential for the flavors to meld and develop. Serve the Mujh Chetin chilled as a refreshing side with Kashmiri pulao, kebabs, or other main courses.
A refreshing and pungent Kashmiri chutney made with grated radish and creamy yogurt. This simple, no-cook recipe is spiced with green chilies and mint, making it a perfect cooling side for spicy Kashmiri dishes like Rogan Josh or Yakhni.
This kashmiri recipe takes 45 minutes to prepare and yields 4 servings. At 50.84 calories per serving with 2.76g of protein, it's a beginner-friendly recipe perfect for side_dish or condiment.
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For a crunchy texture and nutty flavor, add 2 tablespoons of coarsely crushed walnuts. This is a common variation in Kashmiri households.
For a more authentic Kashmiri aroma, add a pinch (about 1/4 teaspoon) of crushed caraway seeds (shah jeera) along with the other spices.
To make this chutney vegan, substitute the dairy curd with a thick, unsweetened plant-based yogurt, such as coconut or cashew yogurt.
The curd (yogurt) is a natural probiotic, which helps maintain a healthy balance of gut bacteria, aiding digestion and improving overall gut health.
Radishes are an excellent source of dietary fiber, which helps regulate bowel movements, prevent constipation, and support a healthy digestive system.
Both yogurt and radish have cooling properties, making this chutney an excellent accompaniment to spicy and heavy meals, helping to balance the heat and aid digestion.
One serving of Mujh Chetin (about 1/4 cup) contains approximately 45-55 calories, making it a very light and low-calorie side dish.
Yes, Mujh Chetin is very healthy. It's rich in probiotics from the curd, which is great for gut health, and high in fiber from the radish, aiding digestion. It's also low in calories and fat.
The most common reason for a watery chutney is not squeezing enough water out of the grated radish. Radishes have very high water content, and this step is crucial. Using thin or low-fat yogurt can also contribute to a runny consistency.
It is best consumed fresh on the day it is made. However, you can store it in an airtight container in the refrigerator for up to 2 days. Note that the radish may release more water over time, slightly changing the texture.
While the traditional recipe uses white daikon radish (mooli), you can experiment with other types. However, the flavor profile and pungency will change. The white radish provides the authentic sharp taste.
This recipe goes great with these complete meals
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