Radish Chutney (Mulangi pachadi [or] Mulangi thogayal [or] Mooli chutney)

Approx cooking time: 20 mins

Ingredients:

For seasoning:

1. Oil: 2 tbsp
2. Mustard seeds: 1 tbsp
3. Cumin seeds: 1 tbsp
4. Hing : a pinch
5. Red chilies: 1
6. Curry leaves: 1 stem

For chutney:

1. Radish – 2 cups
2. Roasted ground nuts - 3/4^th cup
3. Green chillies – 6 to 7
4. Tamarind – As per the taste
5. Salt – As per the taste
6. Oil – 3 tbsp

Method:

• Wash and peel the skin of radish and cut into small pieces.
• Add oil in the pan.
• When the oil heats, add green chillies, ground nuts and roast it for 10 mins
• Then add the tamarind and roast for 2 to 3 mins.
• Now keep this separately in a plate.
• In the same pan add some more oil and roast the radish for 5 mins until it loses the raw smell.
• Switch off the pan, and let the ingredients cool
• Blend it into a smooth paste, if required add water to the paste.
• Take a small pan add oil, mustard, cumin, hing, curry leaves and red chillies.
• Add this to the chutney and mix well.

The spicy chutney is ready. serve and enjoyy!!!