Radish Chutney Recipe – Authentic South Indian Radish & Dal Relish

Last Updated on 2 months by Neha Deshmukh

Radish Chutney Recipe – Authentic South Indian Radish & Dal Relish

Hey everyone! If you’re anything like me, you’re always on the lookout for a vibrant, flavorful chutney to brighten up your meals. And let me tell you, this Radish Chutney is it. It’s a little different, a little unexpected, and totally addictive. I first stumbled upon this recipe during a visit to my aunt in Tamil Nadu, and I’ve been hooked ever since. It’s a fantastic way to use up radishes, and the unique blend of spices makes it a real standout.

Why You’ll Love This Recipe

This radish chutney isn’t your average condiment. It’s a delightful mix of spicy, tangy, and slightly bitter flavors that perfectly complement South Indian staples like idli, dosa, and rice. It’s surprisingly easy to make, and the aroma while it’s cooking is just heavenly! Plus, it’s a great way to add a little extra nutrition to your plate.

Ingredients

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

• 2 tsp oil
• 1 tbsp chana dal (split chickpeas)
• 1 tbsp urad dal (split black lentils)
• ½ tsp cumin seeds
• 1 tsp coriander seeds
• 3 dried red chillies
• 3 cloves garlic
• 1 inch ginger
• 1 cup radish, chopped
• ½ tsp turmeric powder
• 2 tbsp water
• Small piece of tamarind
• ½ tsp salt (or to taste)
• 1 tbsp oil (for tempering)
• ½ tsp mustard seeds
• Few curry leaves
• Pinch of hing (asafoetida)

Ingredient Notes

Let’s talk about a few key ingredients and how to get the best flavor:

• Radish: Don’t be shy with the radish! It’s the star of the show. The slight bitterness is what makes this chutney so interesting, but we’ll balance it out with the other flavors.
• Chana Dal & Urad Dal: These lentils add a lovely texture and nutty flavor. They’re pretty standard in South Indian chutney making, providing a base for all the spices.
• Asafoetida/Hing: This might seem like an odd ingredient, but trust me, it adds a wonderful savory depth. It’s a little pungent on its own, but it mellows out beautifully when cooked. If you can’t find it, you can skip it, but it really does elevate the flavor.
• Regional Variations: South Indian chutney making is incredibly diverse! Some families add a little coconut, while others prefer a more fiery kick. Feel free to experiment and make it your own.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 2 teaspoons of oil in a pan over medium heat. Add the chana dal, urad dal, cumin seeds, coriander seeds, and dried red chillies. Sauté until the dals turn golden brown – this usually takes about 2-3 minutes. Keep stirring so nothing burns!
2. Next, add the garlic, ginger, and chopped radish to the pan. Add a pinch of turmeric powder. Sauté for another minute or so, until the radish starts to soften slightly.
3. Pour in the water, cover the pan, and cook on low flame for about 5 minutes, or until the radish is tender. Then, turn off the heat and let the mixture cool completely.
4. Once cooled, transfer the mixture to a blender. Add the tamarind and salt. Blend into a coarse paste – you don’t want it completely smooth. A little texture is good!
5. Now for the tempering! Heat 1 tablespoon of oil in a small pan. Add the mustard seeds and let them splutter. Then, add the curry leaves and hing. Cook for just a few seconds until fragrant.
6. Finally, pour the tempering over the chutney and mix well. And that’s it! Your radish chutney is ready to enjoy.

Expert Tips

• Don’t overcook the radish – you want it to retain a little bit of bite.
• Adjust the amount of red chillies to your spice preference.
• If the chutney is too thick, add a tablespoon or two of water to thin it out.
• For a smoother chutney, blend for a longer time.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: If you like things extra spicy, add a few more red chillies or a pinch of cayenne pepper.
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Festival Adaptations: My family loves serving this chutney with Pongal during Makar Sankranti. It’s also fantastic with steamed rice and a dollop of ghee during Onam.

Serving Suggestions

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

• With idli and dosa for breakfast.
• As a side dish with rice and sambar for lunch.
• Spread on sandwiches or wraps for a flavorful kick.
• Served with vegetable pakoras or cutlets as a snack.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage – just thaw it completely before using.

FAQs

1. What is the best way to balance the bitterness of radish in this chutney?

The tamarind and the tempering with mustard seeds and curry leaves really help to balance the bitterness. Don’t skimp on those!

2. Can I use a different type of dal instead of chana and urad dal?

You can experiment with toor dal (split pigeon peas), but the flavor and texture will be slightly different. Chana and urad dal are traditional for a reason!

3. How can I adjust the consistency of the chutney?

Add water, one tablespoon at a time, until you reach your desired consistency.

4. What is hing (asafoetida) and can I skip it?

Hing is a resin with a pungent smell that adds a savory umami flavor. You can skip it if you don’t have it, but it really does add a special touch.

5. Can this chutney be made ahead of time and frozen?

Absolutely! It freezes beautifully. Just make sure to store it in an airtight container.

Enjoy making this delicious and unique radish chutney! I hope it becomes a favorite in your kitchen, just like it is in mine. Let me know how it turns out in the comments below!