Radish Chutney, or Mullangi Pachchadi, works as a great side dish with just about anything – parathas, Pongal, pesarattu, idli, as well as chapatis and rice.

Firstly, you need to fry 7 green chillies in oil and keep it aside. Next, in the same pan, grate two radishes and fry them too for about 5 minutes and keep it aside. Next, grind all the following ingredients together – tamarind paste, garlic, jeera, and salt – along with the grated and fried radish and chillies.

For the tadka, fry all the following ingredients in oil – red chilli, urad dal, mustard seeds, jeera, and asafoetida – and add it to the chutney. Mix well for the tadka to be absorbed by the chutney. Enjoy this lip-smacking dish with your food.

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan