Mooli Radish chutney recipe

A winter special mooli radish chutney recipe. Winter is the right season to make mooli chutney as radish/mooli is available in plenty.

This radish chutney stays good in the fridge for about a week. You can serve this yummy mooli chutney with chapati, paratha, dosa, uttappam, poori or plain rice.

Muli chutney can be made with or without onion and garlic according to your choice. You may use white radish or red radish, whichever is available and you prefer.

How to make mooli radish chutney

Ingredients for Mooli - radish chutney

white radish - mooli

red radish - mooli

Radish/mooli - 1 cup chopped
Tomato - 1 large chopped
Salt - 1/2 tsp or according to taste
Dry red chilies - 4-5 or according to taste
Roasted peanuts - 1 tbsp
Oil - 2-3 tsps
jaggery - 1 tbsp or less according to taste

Optional ingredients - I added today

Onion - 1/4 cup chopped
Garlic - 4-5 cloves
tamarind juice - 1 tsp, less if you wish

Ingredients for tempering

Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Hing - 1/4 tsp
Curry leaves - 8-9

Step by step instructions for making mooli - radish chutney

Heat 1 tsp oil in a pan. Add onion and garlic(if using) and fry for 2-3 minutes.
Add chopped radish, red chilies and fry for 3-4 minutes, stirring in between.
Add chopped tomatoes. Mix and cover the pan with a lid.
Cook for 4-5 minutes. By this time radish / mooli is almost cooked and the tomatoes will lose their shape.
Take the pan off from the stove. Cool to room temperature.
Add salt, peanuts, jaggery.
Add some tamarind juice if you like extra sourness, otherwise the tomato sourness is enough.
Grind in a blender to a paste. Consistency may be according to you choice, rough or smooth.

Tempering for chutney

Heat 1 tbsp oil.
Add mustard and cumin seeds. Add hing.
Let the seeds splutter. add curry leaves.
Add this tempering to the chutney and mix well.

Tips and variations

You may or may not use onion and garlic. Chutney tastes good even without onion/garlic.
you may use some roasted sesame seeds along with roasted peanuts.
You may also use some dried, roasted coconut/ kopra.
Keep chutney in the fridge and it will last for more than a week.
you may use fresh green chilies instead of dry red chilies. the chutney color will change accordingly.