Radish Chutney | Mullanghi Chutney | Mooli Chutney | Step By Step Pic + Video | Radish Chutney Recipe | Healthy and Easy Sidedish for IDli Dosa | Simple and Yummy Recipes

Radish Chutney | Mullanghi Chuteny | Mooli Chutney is a tongue-tickling, spicy, sour chutney recipe and it is a great side dish for idli and dosa. It can also be served with rice too along with some ghee. It can be also served with rotis and phulkas. Personally, I like to have this chutney with the dosa.

Have you ever tried to make any recipe using radish other than the radish sambar recipe? If no then try this radish chutney recipe. This radish chutney can be quickly done and tastes great too.

Ingredients

• 1 Radish, medium-sized, peeled and chopped
• ½ tbsp Channa Dal
• 3 Dry Red Chilies
• 3 Garlic cloves
• 1 tbsp Onion, finely chopped
• ½ Tomato, finely chopped
• Salt to taste
• 1 tbsp Oil

For Tempering

• ½ tbsp Oil
• ½ tsp Mustard seeds
• ½ tsp Urad dal
• Few Curry leaves

Method:

• Peel the skin of the radish using a peeler and cut them into small pieces. Keep aside.

• Heat 1/2 tbsp oil in a frying pan. When hot add the Bengal gram/channa dal and fry for a few seconds.

• Next, add the dry red chili and garlic cloves. Saute for a few seconds.

• Add the chopped onion and saute till it turns soft and translucent.

• Add the chopped radish pieces and mix well. Next, add the salt and combine it well with the mixture.  Saute till the radish becomes soft on medium heat.

• Add the chopped tomato pieces and cook till the tomatoes become mushy and soft on medium heat. Allow it to cool completely.

• Then transfer to a mixie jar or a blender and grind it to a coarse chutney by adding little water. Once grounded transfer to a bowl.

• Heat a 1/2 tbsp oil in a small tadka pan for tempering. When hot add mustard seeds, urad dal / Black gram, Allow it to splutter. Add a few curry leaves and pour the tempering over the chutney and mix well.

• Serve with idli, dosa, chappati, roti etc.

💥 Step by Step pic how to make radish chutney at home

Peel the skin of the radish using a peeler and cut them into small pieces. Keep aside.

Heat 1/2 tbsp oil in a frying pan. When hot add the Bengal gram/channa dal and fry for a few seconds. Next, add the dry red chili and garlic cloves. Saute for a few seconds.

Add the chopped onion and saute till it turns soft and translucent.

Add the chopped radish pieces and mix well. Next, add the salt and combine it well with the mixture. Saute till the radish becomes soft on medium heat.

Add the chopped tomato pieces and cook till the tomatoes become mushy and soft on medium heat. Allow it to cool completely.

Then transfer to a mixie jar or a blender and grind it to a coarse chutney by adding little water. Once grounded transfer to a bowl.

Heat a 1/2 tbsp oil in a small tadka pan for tempering. When hot add mustard seeds, urad dal / Black gram, Allow it to splutter. Add a few curry leaves and pour the tempering over the chutney and mix well.

Watch the making here