Instant Radish chutney is a no cooking, super simple and easy-to-make recipe prepared in less than 5 minutes using raw radish, coconut, and some minimum spices. This tastes very good with rice and healthy too. This chutney takes very less time and very tasty, if you try it once, I’m sure you will add this in your recipe list forever. This radish chutney would be relished by adults and kids alike. Try this vegetarian delicacy with rice or roti and goes well with snacks too! You can also use pink or red radish and it should be equally great. The spiciness of the chutney can be easily controlled with the number red chillies added to it.

Radishes are fiber rich and also good source of antioxidants and minerals like calcium and potassium. Together, these nutrients help lower high blood pressure and reduce your risks for heart disease. The radish is also a good source of natural nitrates that improve blood flow and fights inflammation!

If you’ve tried this Radish Chutney recipe or any other recipe on Siri’s Food Lab, then don’t forget to rate, like and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

How to make Instant Radish Chutney

COOK TIME: 0 MINS

TOTAL TIME: 5 MINS

COURSE: SIDES / CONDIMENTS / CHUTNEYS

CUISINE: SOUTH INDIAN

SERVES : 4

Ingredients

radish – 1 cup, cubed
fresh coconut – 3 tbsp
green chillies – 5-10 (adjsut to your spice level)
garlic – 2 cloves
jeera / cumin – 1 tsp
salt – 1/2 tsp
tamarind pulp – 1 tsp

Tadkha ingredients:
- oil – 4-5 tsp
- mustard seeds – 1/4 tsp
- urad dal – 1 tsp
- jeera – 1/2 tsp
- curry leaves – few
- dry red chilly – 1, broken

Instructions

Grind all the ingredients except radish.
Add radish and grind to a smooth paste and transfer to a serving dish.
Tadkha: Heat 4-5 tsp oil, add 1 tsp blackgram/urad dal, 1/4 tsp mustard seeds, 1/2 tsp jeera, few curry leaves and a dry red chilly. When the urad dal turns golden and mustard seeds start sputtering, turn off the flame.
Add this tadkha to the radish chutney and serve with rice or roti.

Tips

You can use red radish or pink radish instead of white radish.
Adjust chillies to your spice level.

Step by step photo instructions

Grind all the ingredients except radish.

2. Add radish and grind to a smooth paste and transfer to a serving dish.

3. Tadkha: Heat 4-5 tsp oil, add 1 tsp blackgram/urad dal, 1/4 tsp mustard seeds, 1/2 tsp jeera, few curry leaves and a dry red chilly. When the urad dal turns golden and mustard seeds start sputtering, turn off the flame.