Meal Prep · Indian
Radish Chutney
A zesty and vibrant Indian condiment, perfect for adding a spicy kick to any meal.
Ingredients
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Step-by-step- Wash and trim the radishes, then grate or finely chop them. If grating, gently squeeze out any excess water to reduce bitterness.
- In a pan, heat 1 tablespoon of oil. Add green chilies, ginger, and garlic. Sauté for 2-3 minutes until aromatic.
- Add the grated radishes to the pan and cook on medium heat for 8-10 minutes, stirring occasionally, until they soften and lose their raw smell.
- Stir in turmeric powder, red chili powder (if using), and salt. Cook for another 2 minutes. Remove from heat and let it cool slightly.
- Transfer the cooled radish mixture to a blender or food processor. Add fresh coriander leaves and tamarind paste. Blend into a coarse or smooth chutney as per your preference, adding a tablespoon or two of water if needed to aid blending.
- For the tempering (tadka), heat the remaining 1 tablespoon of oil in a small pan. Add mustard seeds and let them splutter. Then add fenugreek seeds (if using), curry leaves, and asafoetida. Sauté for a few seconds until fragrant.
- Pour the hot tempering over the prepared radish chutney and mix well. Serve immediately or store for later.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 80 kcal |
| Protein | 2 g |
| Fat | 6 g |
| Carbohydrates | 5 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store in an airtight container in the refrigerator to maintain freshness and flavor.
Freezer Up to 1 month
While fresh is best, you can freeze chutney in small, airtight portions. Thaw overnight in the refrigerator before serving. Note that texture may change slightly.
Reheat Stovetop/Microwave
Gently reheat on the stovetop over low heat, stirring occasionally, or microwave in short bursts until warmed through. Add a splash of water if it thickens too much.
Chef’s Corner
- Adjust the amount of green chilies and tamarind to suit your spice preference and desired tanginess. For extra heat, you can also add a pinch of red chili flakes.
- For a milder flavor, you can blanch the grated radishes for 2-3 minutes and drain thoroughly before cooking to reduce their pungent taste.
- This versatile chutney pairs wonderfully with parathas, dosas, idlis, or as a vibrant side with rice and curry, or even as a spread in sandwiches.
