Radish Chutney Recipe or Mooli Chutney Recipe is a perfect side-dish to go alongside Indian Roti and bread dishes such as Tandoori Roti, Chapati, Kulcha or South Indian specialities such as Dosa, Idli. You can also use this as a dip for Pav Bhaji or even for breads.
Radish has been a vegetable that kids don’t like (at-least most of them we know 🙂 ). This may be partly because of the acidic taste that they have even though they are crunchy like Carrots.
It is called Mooli in Hindi and can be a perfect side-dish for this Aloo-Gobi-Mooli Paratha recipe.
However the health benefits of Radish outweigh it’s taste. It is made up of 95% water and is very low in calories but a fulfilling vegetable. THis makes it a choice of vegetable to be used in those dishes (especially the curries and gravies where you need a high dose of vegetables).
This Mooli Chutney Recipe, like all other Chutneys, is very easy to make. You can vary the consistency of the Chutney according to your preference. While some like their Chutneys more in a liquid form some others prefer it to be thick.
Regardless of how you choose to consume this Chutney it will definitely add a lot of flavor to your meal. You can use this during breakfast, lunch or Dinner. Or serve it alongside tea-time snacks such as Pakoras and Bajjis.
Other exciting Chutney recipes below:
Find this step-by-step recipe for Mooli Chutney or Radish Chutney, below
Radish Chutney Recipe
- 1 1/2 cups of grated white radish
- 5-6 tablespoon scraped fresh coconut
- 3 nos. green chillies
- 6 flakes garlic flakes crushed
- 4 nos. peppercorns Black
- 1 piece Ginger Small Piece
- 1 teaspoon Tamarind Juice Squeeze the juice by soaking Tamarind in water for 15 minutes and the extracting the juice.
- 1 pinch Salt to taste
- 1 tablespoon Cooking Oil
- 1/2 teaspoon Mustard seeds
- 1 sprig Curry Leaves
How to make:
- Blend together the coconut, tamarind, peppercorns, green chillies and the ginger.
- When it's almost smooth in texture, add the garlic, salt to taste and the grated radish.
- Run the blender for about 30-40 seconds
- The radish and garlic should be about a quarter mashed up.
- Remove from the blender and season with mustard seeds and curry leaves.
- The Radish Chutney is now ready to be served
- If refrigerated Radish Chutney can be re-used for up to 4 days
- The garlic in this Chutney helps balance out the spiciness of the Radish
- You can choose to increase the quantity of Green Chilies to make this Chutney more Green Chilli based.