Radish Chutney Recipe – Authentic South Indian Radish & Chana Dal Dip

Last Updated on 2 months by Neha Deshmukh

Radish Chutney Recipe – Authentic South Indian Radish & Chana Dal Dip

Hey everyone! If you’re anything like me, you’re always on the lookout for a vibrant, flavorful chutney to brighten up your South Indian breakfasts. And let me tell you, this Radish Chutney is it. I first stumbled upon this recipe while visiting my aunt in Karnataka, and it’s been a staple in my kitchen ever since. It’s surprisingly easy to make, and the unique flavor is just…wow!

Why You’ll Love This Recipe

This radish chutney isn’t your average dip. It’s a delightful blend of spicy, tangy, and subtly sweet flavors, all thanks to the humble radish! It’s a fantastic way to use up radishes, and it’s seriously addictive with idli, dosa, or even uttapam. Plus, the South Indian tempering adds a beautiful aroma and a satisfying crunch. Trust me, once you try this, you’ll be making it again and again.

Ingredients

Here’s what you’ll need to whip up this delicious chutney:

• 1 cup radish, chopped (about 150g)
• 1 small big onion, chopped (about 100g)
• 1 tablespoon chana dal (split chickpeas) – about 20g
• 1 teaspoon coriander seeds – about 5g
• 2 red chillies, roughly chopped
• 1 garlic clove, minced
• 1 tablespoon oil
• Salt to taste
• 2 teaspoon oil (for tempering)
• 0.5 teaspoon mustard seeds
• 0.5 teaspoon split urad dal (black gram) – about 3g
• Few curry leaves

Ingredient Notes

Let’s talk ingredients for a sec! Radish is the star here, and it adds a lovely peppery bite. Don’t worry, cooking mellows it out beautifully. Chana dal gives the chutney a nice, nutty texture and helps bind everything together.

And that tempering? Oh, it’s everything! Mustard seeds and urad dal are classic South Indian flavors, and the curry leaves add a fragrant, citrusy note. Seriously, don’t skip the tempering – it makes all the difference. If you can, use fresh curry leaves; they really elevate the flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 1 tablespoon of oil in a pan over medium heat. Add the chana dal, coriander seeds, garlic, and red chillies. Fry for about 2 minutes, or until fragrant. You’ll know it’s ready when the spices start to sizzle and release their aroma.
2. Add the chopped onions and a pinch of salt. Sauté until the onions turn translucent – about 3-5 minutes. Then, add the cubed radish and cook, covered, on low heat for 5-7 minutes, or until the radish is tender.
3. Now, let the mixture cool down completely. This is important! Once cooled, transfer it to a blender or food processor and grind it into a coarse paste, adding a little water as needed to reach your desired chutney consistency. I like mine a little chunky, but you can make it smoother if you prefer.
4. Time for the tempering! Heat 2 teaspoons of oil in a small pan. Add the mustard seeds and wait for them to splutter. Then, add the urad dal and sauté until golden brown. Finally, toss in the curry leaves and sauté for a few seconds until they become crisp.
5. Pour the tempering over the radish chutney and mix well. And that’s it! Your delicious radish chutney is ready to serve.

Expert Tips

• Don’t overcrowd the pan when frying the spices. This ensures they roast evenly and release their full flavor.
• Adjust the amount of red chillies to your spice preference.
• For a smoother chutney, soak the chana dal in water for 30 minutes before frying.

Variations

Let’s get creative!

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment:
  • Mild: Use only 1 red chilli or remove the seeds.
  • Medium: Use 2 red chillies.
  • Hot: Add 3-4 red chillies or a pinch of cayenne pepper.
• Regional Variations: My aunt in Tamil Nadu adds a tiny piece of ginger to the chutney for an extra zing. In Karnataka, some people like to add a squeeze of lemon juice at the end.

Serving Suggestions

This radish chutney is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• With hot idli and sambar – a classic South Indian breakfast!
• As a dip for crispy dosa.
• Spread it on uttapam for a flavorful twist.
• Even as a side with rice and rasam.

Storage Instructions

Leftover radish chutney can be stored in an airtight container in the refrigerator for up to 3-4 days.

FAQs

Let’s answer some common questions:

• What is the best way to store leftover radish chutney? Store it in an airtight container in the refrigerator. It might thicken slightly, so you can add a splash of water when reheating.
• Can I make this chutney ahead of time? Absolutely! You can make it a day or two in advance. The flavors actually develop even more over time.
• What if I don’t have fresh curry leaves? Dried curry leaves can be used in a pinch, but the flavor won’t be quite as vibrant.
• Can I use a different type of dal instead of chana dal? You can try toor dal (split pigeon peas), but chana dal gives the best texture and flavor.
• Is radish chutney suitable for those with digestive issues? Radish can be a bit difficult to digest for some. Start with a small portion and see how you feel. Cooking the radish helps to break it down, making it easier on the stomach.