NMOT: Nam Mane Oota Tindi

Mullangi Chutney | Radish Chutney

Mullangi/Radish chutney is healthy, tasty and a perfect side dish to rice or mudde (ragi ball).

Mullangi Chutney
For Tempering
For Tempering
  1. Wash, peel the skin & roughly chop radish. Set aside.
  2. Fry onion, green chili & garlic in ½ tsp of oil till its golden brown.
  3. Once the onion mixture comes down to room temperature grind this along with roasted channa dal, coconut, poppy seeds, coriander leaves, tamarind & salt to smooth paste.
  4. To this add the radish & coarsely grind. (it tastes better if you use stone pestle. I don't have big stone pestle so have prepared masala paste in blender & coarsely grind the radish in small marble pestle).
  5. Prepare tempering using ½ tsp of oil, mustard & curry leave. Add this to grind chutney.
  6. Radish chutney is ready to eat with mudde or rice.

Nam Mane Oota Tindi

Instagram has returned invalid data.

Follow Me!