Radish Chutney / Mullangi Chutney ~ Easy Chutney Recipes !

Radish is one veg that available in my fridge anytime. like onion tomato veggies like radish, cabbage, Broccoli, Spinach are must for me. Every week i cook these veggies in any form, these veggies are rich in Fiber, anti oxidants and tons of nutritional benefits and the most important thing, it is less in calories and high in nutrients and so helps in weight loss. So, if you are a person who diet then you must include these veggies in your meal.
I love making chutneys with vegetables and this Radish Chutney is one my favorite. I often make this chutney for idli/dosa but never get a chance to click. This time i purposely made it for blog since I don't have idli batter in hand simply served it as a side for chapathis. At home Everyone liked the combo. This Radish Chutney is very simple and similar to our regular onion tomato chutney with nice flavor and taste. Here, i used pink radish but you can also use the white one. Now off to the recipe...

Preparation Time : 5 minutes
Cooking Time : 10-12 minutes
Serves  4

Ingredients

1. Radish     7 no.s*
2. Onion    1 medium
3. Tomato     1/2 or 1 small tomato
4. Dry Red Chilli    4 no.s
5. Garlic      2 cloves
6. Tamarind   1 inch small piece
7. Cilantro  4-5 stems
8. Shreded coconut 2 tsp
9. Curry leaves Few
10. Channa dal 1 tbsp
11. Urad dal 1// tbsp
12. Oil 2-3 tsp

To temper

1. Oil 1/2 tsp
2. Mustard seeds 1/4 tsp
3. Curry leaves Few

Method

• Wash radish and chop it thin slices and roughly chop onion, tomato, cilantro and keep ready.
• Heat oil in a pan, when its heated add channa dal and urad dal and fry till golden brown.

• Then add dry red chilli, garlic and tamarind stir fry and add chopped onion and curry leave saute for a minute.
• After that add sliced radish, sprinkle little salt and saute in medium heat for 3-4 minutes or until it turns soft and light in color.

• Then add tomato and saute for a minute and lastly add cilantro and shredded coconut, stir well and switch off the stove.
• Allow this cool completely and once it cooled completely, blend it using 1/4 cup water and enough salt and blend it to a fine coarse paste.
• Then transfer the chutney to a bowl.

• Heat oil in a pan, when it heated add mustard seeds allow to pop then add curry leaves and fry well and this tempering to the chutney.
• Mix well. That's it..Radish Chutney ready. Serve as an accompaniment for Idli, Dosa, Chapathi, Curd rice. I had it with Oats Curd Bhat.

Notes:
*Here the available Pink Radish are slightly bigger than the baby potatoes. I used 7 pink radish for this chutney.
Around 1/2 cup cup sliced Radish or little more.
Dry red chilli is recommended for this chutney and a piece of tamarind is must.
Adding coconut is optional, if you skip coconut then reduce one chilli.