Mullangi Chutney | Radish Chutney | Radish Chutney Andhra Style | Side dish for Idli Dosa

Mullangi Chutney | Radish Chutney | Radish Chutney Andhra Style | Side dish for Idli Dosa

#radishchutney #mullangichutney #radishchutneyandhrastyle #sidedishforidli #sidedishfordosa #easychutneyrecipe #homecookingshow


Radish Sambar link:    • Mullangi sambar | Radish Sambar Recip...  

Chapters:
Promo - 00:00
How to Make Radish Chutney - 00:27
For Tempering - 02:37


To Make Radish Chutney

Oil - 4 Tsp
Radish - 2 Nos
Onion - 1 No.
Coconut - 1/2 Cup
Curry Leaves
Tamarind Pieces
Salt - 1 Tsp
Turmeric Powder
Coriander Seeds - 2 Tbsp
Cumin Seeds - 2 Tsp
Red Chilli - 8 Nos


For Tempering

Oil
Mustard Seeds
Cumin Seeds
Red Chillies
Hing / Asafoetida
Curry Leaves

Method

Heat oil in a pan and sauté finely chopped radishes on high flame for about 2 minutes until slightly soft. Add chopped onions and sauté until they turn translucent. Mix in grated coconut, a few fresh curry leaves, small pieces of tamarind, rock salt, and a pinch of turmeric powder. Stir well and cook until the mixture turns aromatic. Set aside to cool.

In a separate small pan, heat a little oil and dry roast coriander seeds, cumin seeds, and dried red chilies until fragrant. Allow them to cool, then grind into a fine powder.

Now, add the cooled radish mixture to the grinder along with the spice powder and grind into a slightly coarse chutney. Add a little water only if needed to help blend smoothly.

For tempering, heat oil in a small pan. Add mustard seeds, cumin seeds, dried red chilies (cut into pieces), a pinch of asafoetida, and curry leaves. Let them splutter, then pour this tempering over the chutney and mix well.

Your flavorful Radish Chutney is now ready to enjoy with idli, dosa, chapati, or even hot rice!



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