Mullangi Chutney/Radish Chutney/Mooli Chutney

Radish is an edible root vegetable, with numerous health benefits. Radish is a very common vegetable consumed around the world because it grows really fast. It is available in different size and shapes in white and red colours depending on the climatic conditions in which it grows. It has very less calories, high water content, rich in vitamin C and fiber. They are also rich in wide range of essential vitamins and minerals like potassium, folate, manganese, copper, magnesium, calcium, vitamin B6 etc.  Radishes can be either cooked or can be had raw in salads. I usually make radish sambar, poriyal or parathas. Check out other delectable chutneys here.

Here’s how to make Mullangi Chutney with step by step photos….

Ingredients

Mullangi/Radish	2 medium size
Onion	1 cut to cubes
Urad dal	2 tbsp
Dry red chillies	3
Garlic	4-5 cloves
Tamarind	One small marble size ball
Oil	2 tsp
Salt	As needed

For Tempering

Oil	1 tsp
Mustard seeds	¼ tsp
Cumin seeds	¼ tsp
Urad dal	¼ tsp
Asafoetida	One pinch
Curry leaves	6-8

Preparation time: 5-7 minutes    

Cooking time: 15 minutes             

Serves: 4-6

Method

Wash and peel the radish, cut them small pieces and keep them aside.

Heat 2 tsp of oil in a kadai; add urad dal and dry red chillies. Fry them until the dal turn to golden brown colour.

Add the chopped onions, garlic and sauté until they turn translucent.

Now add the chopped radish, salt and sauté well until the raw smell of the radish vanishes and they turn soft. Switch off the stove and let it cool really well.

Transfer them to the mixer, add the tamarind and grind it to a fine paste.

Heat 1tsp of oil in a kadai, splutter mustard seeds, add cumin seeds, urad dal, asafoetida, curry leaves and fry until the dal changes colour and switch off the stove.

Add the tempering to the ground chutney.

Delicious and healthy Mullangi chutney/Radish chutney is ready to be enjoyed. Serve them along with dosas, idlis, roits or with any any bread.

Thank you all for visiting my blog, please come back again for more authentic and traditional recipes of South India.

Other Chutney & Thogaiyal varieties that might be of your interest...

Coconut Chutney

Chettinad Kara Chutney/Kara Chutney

RedChilli Coconut Chutney

Vengaya Vadagam Chutney

Mint Coconut Chutney

Tomato Mint Chutney

Cilantro/Kothamalli/Coriander leaves Chutney

CarrotChutney

GreenBell Pepper Chutney

RedBell Pepper Chutney

Onion/VengayaChutney

OnionTomato Chutney

PearlOnionChutney/Rosapoo Chutney

SuttaKathrikkai/Brinjal Chutney

Tomato/ThakkaliChutney

TomatoThokku/Thakkali Thokku

ZucchiniChutney

Mullangi/RadishChutney

Peanut/Groundnut Chutney

Inji Thuvaiyal/Ginger Chutney

Kothamalli/CilantroThogaiyal

Thakkali Kothamalli Chutney/Tomato Coriander Leaves Chutney

Mint/Pudhina Thogaiyal

ParuppuThogaiyal/Dal Thogaiyal

PeekangaiThol Thogaiyal/Ridge gourd Peel Thogaiyal

Gongura Chutney/Pulicha Keerai Chuteny

Karpooravalli Thuvaiyal

Brinjal Tomato Chutney

Vallarai Keerai Thuvaiyal

Manathakkali Keerai Thuvaiyal

Thoothuvalai Keerai Thuvaiyal

Ididcha Poondu Milagai Podi

Karuvepilai Thokku

Ellu Thogaiyal/Sesame Seeds Thogaiyal

Karuvepillai ThogaiyalCurry Leaves Thogaiyal

Chow Chow Thol Thogaiyal

Dhaniya Chutney/Dhaniya Kara Chutney

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