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A refreshing and crunchy Kashmiri chutney made from grated radish, thick yogurt, and walnuts. Its tangy and pungent flavor provides a cooling contrast to spicy main dishes, making it a perfect side.
Prepare the Radish
Prepare the Yogurt Base
Combine Ingredients
Chill and Serve
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A refreshing and crunchy Kashmiri chutney made from grated radish, thick yogurt, and walnuts. Its tangy and pungent flavor provides a cooling contrast to spicy main dishes, making it a perfect side.
This kashmiri recipe takes 45 minutes to prepare and yields 4 servings. At 99.14 calories per serving with 3.86g of protein, it's a beginner-friendly recipe perfect for side or condiment.
Replace mint leaves with fresh coriander leaves or a mix of both for a different aromatic profile.
Add 2 tablespoons of pomegranate arils for a sweet, tangy crunch and a vibrant pop of color.
Incorporate a pinch of black pepper powder or increase the amount of green chilies for extra heat.
Substitute the dairy curd with a thick, unsweetened plant-based yogurt like coconut or cashew yogurt.
The curd (yogurt) in this chutney is a natural source of probiotics, which are beneficial bacteria that support a healthy digestive system and improve gut flora.
Walnuts are an excellent source of omega-3 fatty acids, particularly alpha-linolenic acid (ALA), which is known to support brain health and reduce inflammation.
Radishes are high in dietary fiber, which helps in maintaining regular bowel movements and preventing constipation. The fiber content also contributes to a feeling of fullness.
Radishes are a good source of Vitamin C, an antioxidant that helps protect cells from damage and strengthens the immune system.
Yes, Muji Chatin is quite healthy. It's rich in probiotics from yogurt, which is great for gut health. Radishes provide fiber and vitamins, while walnuts offer healthy omega-3 fatty acids. It's a low-calorie, nutrient-dense condiment.
A single serving of Muji Chatin (about 1/4 cup or 110g) contains approximately 80-100 calories, depending on the fat content of the yogurt used.
The most common reason for a watery chutney is not squeezing enough water out of the grated radish. Radishes have high water content, which leaches out when mixed with salt. Ensure you squeeze it very firmly using a muslin cloth or your hands.
Muji Chatin 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. The radish may release more water over time, so give it a good stir before serving.
While walnuts are traditional in Kashmiri cuisine, you can certainly experiment. Toasted and chopped almonds or pecans would also work well, offering a different but equally delicious crunch.
If you find the radish too sharp, you can soak the grated radish in cold water for 10-15 minutes before squeezing it dry. This helps to mellow out its pungent flavor.