Radish Chutney | Mullangi Chutney | Mooli Ke Chutney Recipe

 

Radish Chutney | Mullangi Chutney | Mooli Ke Chutney Recipe With Step By Step Photos.

Radish chutney is a dish popular in India that consists of white radish, lentils, tomatoes, and other spices. You can serve this non-coconut chutney with sambar rice, lemon rice, or even with idli and dosa. My daily breakfast is never complete without this delectable, nutrient-rich chutney. Try mullangi chutney at home by learning how to prepare it.

Radish Chutney - About

South Indian radish chutney is a vegan condiment. It is also known as "mullangi chutney" because the main component of this condiment is white radish, also known as "mullangi" locally. Onion, chilies, tomatoes, tamarind, and other South Indian seasonings are used to make mullangi chutney.

A radish chutney is hot, deliciously tart, and incredibly fragrant. Tamarind and juicy red tomatoes provide the sourness. The seasoning techniques involve the use of curry leaves, coconut oil, mustard, asafoetida, and some other ingredients.

Since radish has a mildly bitter flavor, I was initially reluctant to cook with it. Even if it is accidentally brought home, I only use them when making sambar. However, after finding some delicious dishes using radish, it started to regularly appear in my pantry. A few years ago, I uploaded a recipe for mooli paratha, a type of north Indian paratha made with radish. Radish is referred to as mooli in Hindi.

Mullanki chutney, a type of Tamil condiment, is typically served with dosa, idli, sambar rice, lemon rice, etc. Since it is a spicy and sour chutney, ghee roast goes perfectly with it.

Ingredients of Radish Chutney

• Radish - The primary ingredient in mullangi chutney is radish. Only white radish are available here. The dish therefore uses the white one.

• Onion - The chutney's flavor and texture are both derived from onions.

• Dried Red chilly - The chutney's sole source of spiciness comes from dried red chilies. Therefore, adapt to your tolerance.

• Tomatoes - The chutney is made sour by the fresh tomatoes. The color is also influenced.

• Tamarind -To add sourness, tamarind is also used.

• Asafoetida - Flavor the chutney.

• Tempering ingredients - Coconut oil, mustard seeds, lentil, red chilies, and curry leaves are used in tempering.

Radish chutney - Chef's tips

• The chutney tastes best when made with fresh radishes. Before using, wash the radishes thoroughly and remove the peel. The dirt and trash can be cleaned up this way.
• To make the chutney, use mature, tart tomatoes. Add a tiny piece of tamarind if the tomatoes aren't sufficiently tart.
• Mullangi chutney leftovers can be kept in the refrigerator for two to three days. Reheat them before using.

How to make Mullangi Chutney

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Radish Chutney | Mullangi Chutney | Mooli Ke Chutney Recipe 

Spicy and tangy condiment made with white radishes

Preparation time: 5 minutes | Cooking time: 7 minutes | Total time: 12 minutes

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Ingredients

• 3 medium sized radishes
• 2 medium sized ripe tomatoes, cubed
• 1 small onion, peeled and cubed
• 1 small piece of tamarind
• Salt to taste

To season the mullangi chutney

• 1 tbsp coconut oil
• 1 teaspoon mustard seeds
• 1 teaspoon split dehusked black gram ( uzhunnu parippur or urad dal)
• 1 teaspoon split chickpeas (kadala parippur or chana dal)
• 1 spring curry leaves
• 1 dried red chilly
• A pinch of asafoetida

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Mullangi Chutney Recipe With Step by Step Photos

1. Three medium-sized radishes were used to make today's chutney.
   
   
   
2.  Wash the radishes thoroughly in fresh water to remove any dirt or other material that may be adhered to the surface. Then peel off the skin and chop into small pieces.
   
   
   
3.  Heat oil in a thick-bottomed pan. Once the oil turns hot, add the onion, tomatoes, and radish. Always keep the temperature at a medium-high level and cook till they are soft, 
   
   
   
4. Transfer into a food processor, and pulse until a paste forms.
   
   
   
5. The seasoning step comes next. Pour coconut oil into a small pan that is set over medium-high heat. Put the mustard seeds in the heated oil. 
   
   
   
6. The mustard seeds will start to pop right away. Put the lentils once the cracking stops. Sauté until they get crunchy. 
   
   
   
7. Add some asafoetida, red chilly, and curry leaves. Pour this over the radish chutney, cover, and let sit for a few minutes.
   
   
   
8. Serve with dosa, sambar rice, lemon rice etc. Enjoy.
   
   
   

Happy cooking

Anju