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Radish (Mullangi) Chutney


  • Radish – 2 Nos Medium size
  • Green Chillies – 3 to 4 Nos
  • Bengal Gram Dhal – 2 tablespoons
  • Asafotida – A small pea size
  • Tamarind – A small gooseberry size
  • Coriander and curry leaves – few
  • Oil – 1 to 2 teaspoons
  • Salt – ½ teaspoon or as per taste


  1. Remove the skin from the radish and cut it into medium size pieces.
  2. Put one or two teaspoon oil in a kadai and fry asafotida and dhal till it become light brown. Add green chillies, tamarind and fry for a while. Finally add radish pieces along with few coriander and curry leaves for one minute. Cool it. Add salt and grind it to a fine paste.

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