RADISH CHUTNEY RECIPE / MULLANGI ( MOOLANGI ) CHUTNEY RECIPE
Ingredients
For Tempering
Instructions
  1. wash and peel radish . Grate / chop radish and slice the onions.
  2. Heat oil in a kadai. When the oil is hot, add urad dal, chana dal, hing & red chillies and fry on a medium heat, till dal turns golden. Take out on a plate to cool
  3. Add grated radish and onion to the kadai. Add salt, turmeric and saute till raw smell from the radish and onions vanishes and they are cooked.
  4. Turn off the heat & let it cool completely
  5. Transfer the fried masala, sauted radish -onion ,tamarind and salt to a mixer / blender. Grind to a smooth paste…but don’t make super smooth. Taste test .
  6. Prepare the tempering .Heat oil in a small pan. When oil is hot, add mustard and curry leaves. Now pour this tempering on grounded chutney .
  7. Serve Radish chutney with hot rice / idli / dosa / chapathi etc . Stays good for 3-4 days in fridge .

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