White Radish Chutney Recipe – Authentic South Indian Radish & Tamarind Relish

Last Updated on 2 months by Neha Deshmukh

White Radish Chutney Recipe – Authentic South Indian Radish & Tamarind Relish

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant and flavorful White Radish Chutney. It’s a South Indian staple, and honestly, once you try it with hot idli or dosa, you’ll be hooked! I first made this when I was trying to recreate the flavors of my grandmother’s kitchen, and it took a few tries to get it just right. But trust me, it’s worth the effort.

Why You’ll Love This Recipe

This chutney isn’t just delicious; it’s a little different! White radish (or mullangi as it’s known in many parts of India) isn’t the first thing that comes to mind when you think of chutney, but it adds a lovely, slightly peppery bite. The tamarind brings a wonderful tanginess, and the tempering… oh, the tempering! It’s what elevates this chutney from good to absolutely amazing. It’s quick to make, easy to customize, and a fantastic way to add a burst of flavor to your South Indian breakfasts.

Ingredients

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

• 1 medium white radish (about 200g)
• 1 big onion, roughly chopped
• 1 tbsp chana dal (split chickpeas)
• 1 tbsp urad dal (split black lentils)
• 3 red chillies (adjust to your spice preference)
• 1/2 inch piece of ginger
• 1 small piece of tamarind (about 10g)
• Salt to taste
• Water as needed
• 1.5 tbsp cooking oil

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• White Radish (Mullangi): Don’t be intimidated by this root vegetable! It has a mild, slightly spicy flavor that mellows out beautifully when cooked. It’s a fantastic source of Vitamin C too!
• Urad Dal & Chana Dal: These lentils are the base of many South Indian chutneys and provide a lovely nutty flavor and texture. Using both adds complexity.
• Tamarind Paste: Tamarind is essential for that signature tangy flavor. You can use tamarind paste or soak a small piece of tamarind in warm water and extract the pulp. I prefer using a small piece as it gives a more authentic taste.
• South Indian Curry Tempering: This is where the magic happens! The mustard seeds and curry leaves infuse the oil with incredible aroma and flavor. Don’t skip it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash, peel, and grate the white radish. Don’t worry about squeezing out the water – we actually want some of that moisture for the chutney.
2. Chop the onion into large chunks. No need to be precise here!
3. Heat the oil in a pan over medium heat. Add the urad dal, chana dal, and red chillies. Sauté until the dals turn golden brown – keep a close eye on them, they can burn quickly!
4. Add the chopped onion and sauté until it becomes translucent. Make sure the dals don’t burn while you’re doing this.
5. Stir in the grated radish and ginger. Cook for 3-4 minutes, until the radish softens and reduces in volume. If it starts to stick, cover the pan for a minute or two.
6. Let the mixture cool down a bit. Then, blend it with the tamarind and a little water into a smooth paste. Add more water if needed to reach your desired consistency.
7. Now for the tempering! In a small pan, heat a little oil. Add mustard seeds and let them splutter. Then, add curry leaves and sauté for a few seconds. Pour this tempering over the chutney and mix well.
8. And that’s it! Your White Radish Chutney is ready to serve.

Expert Tips

• Don’t overcook the radish. You want it to be softened, but still retain a little bit of texture.
• Adjust the number of red chillies to your spice preference. I like a little kick, but you can use fewer or even remove the seeds for a milder chutney.
• A good quality tamarind makes all the difference.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: If you like it really spicy, add a pinch of cayenne pepper or a few more red chillies. My friend, Priya, loves to add a tiny bit of asafoetida (hing) for extra depth.
• Regional Variations: In Tamil Nadu, you might find this chutney made with a bit of coconut. In Kerala, some people add a few cloves of garlic while sautéing the onions. I’ve tried both, and they’re both delicious!

Serving Suggestions

This chutney is amazing with:

• Hot idli and dosa – the classic pairing!
• Uttapam
• Vada
• Even as a spread for sandwiches or wraps!
• A drizzle of sesame oil on top takes it to another level.

Storage Instructions

You can store leftover chutney in an airtight container in the refrigerator for up to 3-4 days. It might thicken slightly, so you can add a little water to thin it out before serving.

FAQs

• What is the best way to grate the white radish for this chutney? A box grater works perfectly! Just be careful not to grate your fingers.
• Can I use dried red chilies instead of fresh ones? Yes, you can! Use about 2-3 dried red chillies, soaked in warm water for 30 minutes before blending.
• How can I adjust the tanginess of the chutney? Add more or less tamarind pulp to suit your taste. A squeeze of lemon juice can also brighten up the flavor.
• What is the significance of tempering in South Indian chutneys? Tempering (or tadka) is a crucial step in South Indian cooking. It infuses the oil with aromatic spices, adding depth and complexity to the dish.
• Can this chutney be made ahead of time? Absolutely! You can make it a day or two in advance and store it in the refrigerator. The flavors actually develop even more over time.

Enjoy making this delicious White Radish Chutney! Let me know how it turns out in the comments below. Happy cooking!