|tangy radish chutney|
But the credit for this yummy, tangy radish chutney goes to Vins Raj. I love her food posts that are inspired by her south Indian origin, for I love food from the south. It's yummy in every way.
Slight modification to the original recipe has given my mooli chutney a new color!
Radish is one root vegetable that does not have a huge fan following. But I love mooli in all its forms - from salad to soup, from curry to stir fry, from sambar to chutney.
Then I have tried mooli bhajja - a kind of stir fry. Please do give this recipe a try once. Fussy eaters at home would turn mooli lovers. Yes, I can boast this claim!
Next comes the turn of another mooli stir fry, which was blended with carrot to produce a lip-smacking bhajja that tasted divine in every form.
Now is the turn of mooli chutney or radish chutney. You have got to try this radish recipe once to prove to the world that mooli tastes yummy!
With no heating, no tempering required, this does make a must-try radish chutney. Are you going to give it a try?
A recap on Radish Benefits before we dig into the recipe:
|benefits of radish|
|radish recipes & benefits|
|tangy mooli chutney recipe|
bunch of coriander leaves
1 small piece of tamarind
1 piece of dates (seedless)
1 green chilly
- Cut raddish into small pieces.
- Chop onion.
- Put all the ingredients in a grinder or food processor and run the mixer for 2-3 times until you get a paste.
- Enjoy this tasty spicy raddish chutney with rice or roti.
You may be interested in other radish recipes on this website:
|radish carrot stir fry|