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Radish chutney recipe | Mullangi chutney | Mullangi pachadi

By swasthi , on May 21, 2019, 7 Comments, Jump to Recipe

Radish chutney or mullangi pachadi – South Indian style mullangi chutney to serve as a side with rice, chapathi or any Indian breakfasts like idli, dosa, pesarratu, pongal or paratha.

radish chutney, mullangi pachadi recipe

Mullangi is called as mooli in hindi and radish in English and is often used to make mullangi sambar, stir fry or chutney.

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To make radish chutney I have used red radish, you can replace it with white one too. Please taste the radish before you use it for cooking. If it taste bitter avoid using it.

Using Ginger reduces the pungent smell of radish in this chutney. Dals can be replaced with peanuts or coconut to suit your taste. I have used chana dal and urad dal which brings a nutty aroma to the radish chutney.

More mullangi recipes, check
mullangi stir fry

Preparation for radish chutney

1. Dry roast dals until golden and aromatic. You can also fry these in 1 tsp oil. Add cumin to the dals and saute until a nice aroma comes out. Remove these to a plate.

Dry roast dals

2. Add oil to a hot pan, fry chilies until they turn pale. Set aside to cool as well.

Add oil to a hot pan

3. Saute radish for 8 to 10 minutes or until the raw smell goes off. Set this aside as well in a plate to cool.

Saute radish

4. Saute tomatoes with salt and turmeric until mushy.

Saute tomatoes

5. Set aside and cool this as well.

cool
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Making radish chutney or mullangi pachadi

6. Powder the roasted dal and then add ginger and green chili. If you do not like ginger flavor you can skip or use garlic.

Powder the roasted dal

7. Next add radish and tomatoes.

add radish and tomatoes

8. Heat 1 tsp oil in the pan. When the oil turns hot, pop the mustard seeds, red chilli and chana dal and urad dal. Add curry leaves and hing. When the leaves turns crisp, add the blended chutney and mix well.

Heat oil in the pan
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Serve radish chutney with rice, roti or any Indian breakfasts.

radish chutney

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radish chutney

Radish chutney | Mullangi chutney | Mullangi pachadi

Mullangi chutney made with radish in south Indian style. It is mildly spiced with a nutty aroma. It can be served with rice or nay breakfast recipes
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For best results follow the step-by-step photos above the recipe card

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings4
AuthorSwasthi

Ingredients (1 cup = 240ml )

  • 1 cup radish grated or cubed to small
  • ½ to ¾ tbsp channa dal or senaga pappu
  • ¾ to 1 tbsp urad dal or minapappu
  • ½ tsp cumin or jeera
  • ¼ cup tomatoes cubes or tamarind paste as needed
  • 2 to 3 green chilies or dried red chillis
  • ½ to 1 inch ginger or 1 garlic clove
  • 1 tbsp oil for frying

Seasoning radish chutney

  • 1 tsp oil or as needed
  • 1 pinch hing
  • 1 sprig curry leaves
  • 1 pinch mustard
  • 1 pinch cumin
  • 1/8 tsp chana dal (optional)
  • 1/8 tsp urad dal (optional)
  • 1 small garlic crushed optional
  • 1 small red chili broken (optional)
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Instructions

Preparation for radish chutney

  • Roast the dals separately till you get an aroma. You can dry roast or fry in 1 tsp oil. They have to turn golden. Off heat & add cumin to the hot pan. When the cumin turns aromatic remove and set this aside to cool.
  • Fry the chills in 1 tsp oil until pale & whitish. Set aside. Add grated radish and fry for 8 to 10 on a medium flame. If you want to get the best health benefits and can bear with the smell, then just saute it for about 3 to 4 minutes. set aside.
  • Add salt to tomatoes and fry till they turn pulpy. Skip if you are using tamarind paste.

How to make radish chutney

  • Once cool, powder dals and cumin to a fine powder in a blender jar.
  • Add ginger, green chilies, radish and tomatoes, adjust salt as needed. Grind it to smooth, if needed add very little water. I did not use.

Tempering mullangi chutney

  • Heat a small pan with oil, add mustard, cumin , red chilli, garlic and dals. Fry till the dals turn golden. 
  • Add curry leaves and hing. Saute and add the chutney to the seasoning. Serve radish chutney with rice, idli, dosa, pesarattu or even with bread.
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Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Radish chutney | Mullangi chutney | Mullangi pachadi
Amount Per Serving
Calories 82 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 109mg5%
Potassium 139mg4%
Carbohydrates 7g2%
Fiber 3g13%
Sugar 2g2%
Protein 2g4%
Vitamin A 50IU1%
Vitamin C 18.7mg23%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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  2. Shasi says

    June 10, 2020

    5 stars
    Dear, thank you for radish chutney receipe. Today I made this chutney and one more recepie’s of your’s sweet potato tikki. Last week i made rabri, again your receipe. All came so well. Never tried radish and sweet potato other than traditional way. Thanks once again.

    Reply
  3. Reena says

    February 4, 2020

    Radish saute with oil or without?

    Reply
    • swasthi says

      February 5, 2020

      Fry the chilies in oil first. Then remove them and keep aside. Saute radish in the same oil.

      Reply
  4. Spandana says

    September 12, 2018

    5 stars
    I made mullangi pachadi very tasty and healthy

    Reply
    • swasthi says

      September 13, 2018

      Thanks Spandana

      Reply
  5. Pree S says

    September 9, 2018

    Hi I will be trying this today.. I was wondering how many days does this remain fresh refridherated?

    Reply
    • swasthi says

      September 9, 2018

      Hi Pree
      I usually finish the chutney the same day. I think the taste changes after a day even when refrigerated.

      Reply

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