Radish Chutney

Recipe by
Total Time:
15 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Grind Recipe
Difficulty: Easy

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

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  • 2 - medium sized radish (grated)
  • 7 - green chillies
  • 2 tbsp - tamarind paste
  • 2 cloves - garlic
  • 2 tsp - jeera
  • 1/2 tbsp - oil
  • Salt to taste
  • For tadka:
  • 1/2 tbsp - oil
  • 1 - red chilli
  • 1/2 tsp - urad dal
  • 1/4 tsp - mustard seeds
  • 1/4 tsp - jeera
  • A pinch of hing

How to Make Radish Chutney

  • First fry the chillies in 1/2 tbsp of oil and set aside.
  • In the same oil, fry grated radish for 5 minutes.
  • Grind all the ingredients together with chillies and radish.
  • For tadka, fry all the ingredients in the oil.
  • Add it to the chutney and serve.