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Radish chutney recipe/mullangi chutney

2 tsp oil

1 tbsp chana dal

1 tbsp urad dal

½ tsp cumin seeds / jeera

1 tsp coriander seeds

3 dried red chilli

3 clove garlic

1 inch ginger

1 cup radish / mulangi (chopped)

¼ tsp turmeric

2 tbsp water

small piece tamarind

½ tsp salt

for tempering:.

1 tbsp oil

½ tsp mustard

few curry leaves

pinch hing / asafetida

Firstly, in a tawa heat 2 tsp oil and add 1 tbsp chana dal, 1 tbsp urad dal, ½ tsp cumin seeds, 1 tsp coriander seeds and 3 dried red chilli. sauté on low to medium flame, until the dal turns golden brown. Now add 3 clove garlic, 1 inch ginger, 1 cup radish and ¼ tsp turmeric. Sauté for a minute. Furthermore, add 2 tbsp water and mix well. Cover and cook on low flame for 5 minutes. cool completely and transfer to the blender. Also, add small piece tamarind and ½ tsp salt. Blend to a coarse paste without adding water. Now prepare the tempering, by heating 1 tbsp oil. Add ½ tsp mustard few curry leaves and pinch hing. Allow to splutter and pour tempering over chutney. Finally, mix radish chutney and enjoy with hot steamed rice, idli or dosa.

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