Main Menu

Radish Chutney (ముల్లంగి పచ్చడి,मूली की चटनी)

Radish Chutney

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


  1. Put 1 tsp. oil in a frying pan and heat.
  2. 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.
  3. 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.
  4. 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.
  5. Add the above prepared paste and turmeric to the cooked radish and mix well.
  6. 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.


, ,

No comments yet.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.