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.
Mullangi is called as mooli in hindi and radish in English and is often used to make mullangi sambar, stir fry or chutney.
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
Radish chutney or mullangi pachadi
Radish chutney | Mullangi chutney | Mullangi pachadi
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)
How to make the recipe
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.
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.
2. Add oil to a hot pan, fry chilies until they turn pale. Set aside to cool as well.
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.
4. Saute tomatoes with salt and turmeric until mushy.
5. Set aside and cool this as well.
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.
7. Next 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.
Serve radish chutney with rice, roti or any Indian breakfasts.