Radish chutney also known as Mullangi chutney is a flavourful side dish that pairs well with dosa, idli, rice or even as a spread for sandwiches. Unlike traditional coconut-based chutneys, this recipe uses radish as the star ingredient, resulting in a fibre-rich option.
Radish chutney is a hidden gem in South Indian cuisine. While coconut chutneys often steal the spotlight, this unique condiment deserves its moment of fame. Made with white radish (mullangi), lentils, and a blend of aromatic spices, it’s a tangy and spicy accompaniment.
Check out other chutney recipes from the blog – Coconut Coriander Chutney, Coconut Chutney, Chutney for Idli & Dosa, Kothamalli Chutney | Side dish for Dosa, Orange Peel Chutney.
Mullangi Chutney | Radish chutney
A Spicy Chutney which goes well with Dosa, Idly and even Rice. This recipe uses radish as the star ingredient, resulting in a fibre-rich chutney.
Servings: 4 People
Ingredients
- 1 cup chopped Radish
- 3 Garlic Cloves
- 3 Small Onions
- 1 tbsp urad dal
- 1/2 tbsp chana dal
- 2 tsp Coriander seeds
- 3 Dry Red Chillies
- A small piece Tamarind
- Salt As required
For Tempering
- 2 tsp Oil
- 1/2 tsp Mustard seeds
- 1/2 tsp urad dal
- Curry Leaves
Instructions
- Heat 1 tablespoon of oil in a pan. Add chana dal, urad dal, coriander seeds, and dry red chillies. Roast them until the dals turn golden brown.
- Transfer to a plate. Let it cool.
- Next, add 3 cloves of garlic, 3 small Onions, a small piece of tamarind and 1 cup of chopped radish. Sauté for a minute.
- Sprinkle water, cover the pan, and cook on low flame for 5 minutes until the radish softens.
- Once everything is cooled. Blend all to a coarse paste without adding water.
- Add salt as required.
- Temper with mustard seeds, urad dal and curry leaves.
Notes
- Serve with Dosa or Idly
How to Make Radish Chutney / Mullangi Chutney
- Heat 1 tablespoon of oil in a pan. Add chana dal, urad dal, coriander seeds, and dry red chillies. Roast them until the dals turn golden brown. Transfer to a plate.
- Next, add 3 cloves of garlic, 3 small onions, a small piece of tamarind and 1 cup of chopped radish. Sauté for a minute.
- Sprinkle water, cover the pan, and cook on low flame for 5 minutes until the radish softens.
- Allow the mixture to cool completely and transfer it to a blender. Add 1/2 teaspoon of salt.
- Blend everything to a coarse paste without adding water. Adjust salt and spice levels as needed.
- Temper with Mustard seeds, urad dal and curry leaves.
Serving Suggestions
- Serve radish chutney with Idly, Dosa or Rice.
