How to Make Moolangi Chutney (Radish Chutney)

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Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.

Tasty and Healthy Radish Chutney

Moolangi (radish) chutney is a delightfully crunchy, aromatic, and nutritious side dish.

Radish is a good source of antioxidants and minerals, including potassium and calcium. This root vegetable may help reduce blood pressure and the risk of heart disease in humans. Eating raw radish gives you maximum health benefits—and this chutney features raw radish in addition to other healthy ingredients. The recipe is very quick and easy; it took only 15 to 20 minutes to make.

Serve this chutney with roti, paratha, cooked rice, chapati, etc. It goes well as a side dish with all types of meals.

Cook Time


Prep time	Cook time	Ready in	Yields
10 min	10 min	20 min	4 servings

Ingredients

2 heaped cups radish, peeled and grated (I used 3 medium radishes)
2 green chilies, broken
1/2 cup coconut gratings
1/4 cup chopped onions
2 tablespoons split chickpea (split Bengal gram)
2 tablespoons urad dal (white lentils)
1 teaspoon tamarind, soaked in water for 20 minutes or 2 teaspoons tamarind pulp
3-4 garlic cloves
1/4-inch ginger, peeled and chopped
10-15 curry leaves
1/2 cup coriander leaves
2 teaspoons oil, I used coconut oil, can use any cooking oil
3/4 teaspoon salt, or to taste

For the tempering:

1 teaspoon mustard seeds
a few curry leaves
1/8 teaspoon hing powder
1 tablespoon oil

Instructions

Wash the radish and peel them. Grate them and set aside.
Heat the oil in a deep-bottomed pan. Keep the heat at medium. Add split chickpeas (split Bengal gram) and saute for 10 seconds. Add urad dal (white lentils). Continue to saute until the lentils turn golden brown. Add it to a mixer jar.
Add garlic, chopped green chilies, and ginger to the same pan. Saute for a few seconds. Add chopped onions. Continue to saute until the onions become pinkish. Add the mixture to the same mixer in which you collected the lentils.
Add curry leaves and coriander leaves to the pan. Saute them until the curry leaves get cooked. Turn off the heat. Add the mixture to the same mixer jar.
Add tamarind pulp, grated coconut, and salt to the same mixer. Grind to get a smooth paste. While grinding, add water if needed.
Collect the paste in a large bowl. Add the grated radish. Mix well. This chutney should be semi-solid. Add water if needed to adjust the consistency. Mix well.
Make the tempering: Heat the oil in a small pan and throw in the mustard seeds. Allow them to crackle. Add curry leaves and hing powder. Saute over low heat until the curry leaves become crispy. Turn off the heat. Transfer the tempering to the bowl containing radish chutney. Mix well.
Serve with paratha, chapati, roti, or cooked rice. Enjoy eating it as a side dish with all types of meals.