Radish Chutney (ముల్లంగి పచ్చడి,मूली की चटनी) can be prepared in various ways. Radish/Mullangi Chutney prepared in South India has its own distinct aroma and flavor; it is enjoyed with Idli, Dosa or rice.
Regional Dish: Andhra Pradesh, Karnataka, Tamil Nadu
Cuisine Style: Andhra Pradesh | Cooking Time 15 mins | Take it with rice/ roti | Type Chuteny| Shelf Life: 1 day| Quantity: 8 Servings.
Appx. Nutritional values calculated for 1 serving:
Calories (30Kcal), Carbohydrates (6g), Protein (0.2g), Fat (4g)
- Radish – 2 cups grated
- Red chilly – 4 nos
- Coriander seeds) – 2 tsp.
- Mustard seeds – 2 tsp.
- Cumin seeds – 1 tsp.
- Fenugreek seeds – 1/4 tsp.
- Curry leaves – 10 leaves.
- Turmeric powder- 1/4tsp.
- Tamarind paste – 2 tsp.
- Oil – 2 tbsp.
- Salt – add to taste
- Put 1 tsp. oil in a frying pan and heat.
- Add red chilies, coriander, cumin, mustard, fenugreek seeds and curry leaves in hot oil to fry till they turn light brown. Than take the spices in to a bowl.
- Now put 1 tsp. oil in the pan, put grated radish in it and fry for 5 minutes till radish is cooked and its smell disappears.
- Put the fried spices in a mixer and make a fine powder without adding any water. Add tamarind paste and salt to these spices pour water accordingly and make a fine paste.
- Add the above prepared paste and turmeric to the cooked radish and mix well.
- South Indian style Radish Chutney is ready. Take out chutney in a bowl then serve with Idli, Dosa or rice and eat…!!
Variations: Add some onion, add some fresh coconut, and add some jaggery.