Radish Chutney
A zesty and savory South Indian condiment made from sautéed radish, lentils, and spices. This vibrant chutney, known as Mullangi Chutney, has a unique flavor that pairs perfectly with dosa, idli, or mixed with hot rice and ghee.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Roast Lentils and Chilies
- b.Heat 1.5 tablespoons of sesame oil in a pan over medium heat.
- c.Add the urad dal, chana dal, and dried red chilies.
- d.Sauté for 2-3 minutes, stirring continuously, until the dals turn golden brown and become aromatic. Be careful not to burn them.
- e.Remove the roasted ingredients from the pan and set them aside on a plate to cool completely.
- 2
Step 2
- a.Sauté the Radish
- b.In the same pan, add the chopped radish.
- c.Sauté for 6-8 minutes on medium heat until the radish softens, becomes translucent, and its raw, pungent smell disappears.
- d.This step is crucial for developing a mellow, savory flavor. Turn off the heat and let the radish cool down completely.
- 3
Step 3
- a.Grind the Chutney
- b.Transfer the cooled roasted lentils, chilies, sautéed radish, grated coconut, tamarind paste, and salt to a grinder jar.
- c.Grind to a thick, slightly coarse paste. Add water, 1 tablespoon at a time, only if needed to help the blades move.
- 4
Step 4
- a.Prepare the Tempering (Tadka)
- b.Heat the remaining 0.5 tablespoon of sesame oil in a small tadka pan over medium-high heat.
- c.Once the oil is hot, add the mustard seeds and allow them to splutter completely.
- d.Immediately add the curry leaves and asafoetida. Sauté for about 10-15 seconds until the leaves turn crisp.
- 5
Step 5
- a.Combine and Serve
- b.Pour the hot tempering over the ground chutney.
- c.Mix well to combine. The Radish Chutney is ready to be served.
- d.It pairs wonderfully with idli, dosa, uttapam, or can be mixed with hot rice and a dollop of ghee.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use fresh, tender radishes (like Daikon). Avoid radishes that are old or fibrous.
- 2Sautéing the radish thoroughly is the most important step to remove its pungent, raw flavor. Don't rush this process.
- 3For a hint of sweetness to balance the flavors, you can add a small piece of jaggery (about 1/2 teaspoon) while grinding.
- 4This chutney is intended to be thick. Add water very sparingly during grinding to achieve a semi-dry, scoopable consistency.
Adapt it for your goals.
With Onion and Garlic
Sauté 1 small chopped onion and 2-3 cloves of garlic along with the radish for a deeper, more complex flavor profile.
Nutty FlavorNutty Flavor
Add 1 tablespoon of peanuts or white sesame seeds along with the dals while roasting for a richer, nuttier taste and texture.
Spicier VersionSpicier Version
Increase the number of dried red chilies or add 1-2 fresh green chilies while grinding for extra heat.
No Coconut VersionNo Coconut Version
If you don't have fresh coconut, you can omit it. The chutney will still be delicious, with a more pronounced lentil and radish flavor.
Why this is on our healthy list.
Aids Digestion
Radish is a natural diuretic and is rich in dietary fiber, which helps promote regular bowel movements. The addition of asafoetida also helps in reducing bloating and indigestion.
Rich in Fiber
The combination of radish and lentils (urad dal, chana dal) makes this chutney a good source of dietary fiber, which helps in maintaining healthy blood sugar levels and promoting a feeling of fullness.
Boosts Immunity
Radishes are an excellent source of Vitamin C, a powerful antioxidant that helps protect cells from damage and strengthens the body's immune system against common infections.
Good for Heart Health
Sesame oil contains healthy unsaturated fats, and the fiber from the ingredients can help manage cholesterol levels, contributing to better cardiovascular health.
Frequently asked questions
A single serving (about 1/4 cup or 75g) of Radish Chutney contains approximately 110-130 calories, primarily from the oil and lentils used in the recipe.