Radish Chutney Food

RADISH CHUTNEY RECIPE

Steps:

• Wash and grate the radishes and keep it aside in a bowl.
• Place a frying pan over medium flame and pour half quantity of oil in it. Fry the red chilies. Remove the chilies and place them in a plate.
• Now, in the same pan add grated radishes and fry them for 5 minutes. Turn off the heat and let the radishes cool.
• Place another pan over medium-low flame and add heat oil in it. Add mustard seeds, asafoetida, urad dal, cumin and chopped garlic and let them saute for 3-4 minutes. Turn off the heat and let this mixture cool.
• Grind the dal mixture and cooked radishes in a grinder. Add tamarind paste, fried red chilies, salt and a little water, if required. Grind all the ingredients into a smooth paste.
• Garnish with coriander leaves and serve with pakoras.

MINT-RADISH CHUTNEY

Steps:

• Place tomato and salt in blender.
• Let stand for 10 minutes.
• Add all remaining ingredients.
• Puree until smooth.

WHITE RADISH CHUTNEY (MOOJ)

Steps:

• Preheat oven to 350-degrees F.
• Spread walnuts out on a cookie sheet and bake for 10 minutes (or until toasted). Turn oven off but let walnuts sit in oven for another 5 minutes.
• In a food processor, puree radish and chili using on/off turns.
• Add walnuts and salt and puree.
• Add vinegar.
• Remove from processor to a covered bowl and refrigerate.