Radish Chutney

Yet another vegetable chutney. One benefit for having vegetable chutney is it can be used to mix with rice and can be side dish for chapati (in addition to usual idli / dosa). I am a big fan of vegetable base chutney. When I first tried this chutney bit skeptical about it because of the strong strong flavour it has. So I wanted to  try it myself before I make as dish for everyone in the family. However I ran out of side dish so need to use this for everyone and guess what no can guess what is it and they liked it. Now this is one of regular dish at our house hold.


Grated Radish - 4 Cup
Dry Red chillies - 6 (Adjust to your spice level. This is good enough for medium spice level)
Coconut - 1/2 Cup
Salt as per taste
Tamarind - 1 Marble size
Oil - 3 teaspoon


Heat 2 teaspoon of oil in the kada. Add Red chilli fry for 1 mins.Add Tamarind and fry for 30 sec more. (Make sure you put tamarind in smaller bits). Add Coconut and fry for 2-3 mins (till coconut is in light brown color)
Add grated radish and fry till the raw smell goes off. Add Asafoetida
When it cool down grind it to smooth / coarse paste (using food processor or blender or Mixie)
Heat the kada and 1 teaspoon of oil. When it is hot add mustard seeds and when it start to splutter add urad dhal and curry leaves and fry till urad dhal is brown in color.Add this to Chutney and mix well
Add this to Chutney and mix well