A winter special Spicy Radish chutney Mulangi pachadi recipe| Mullangi chutney with photos and a video.
Radish is known as Mula(Marathi), Mooli(Hindi), Molangi(Kannada). This is a south Indian version of a radish chutney. In South India, many types of chutneys are made.
Winter is the right season to make Mooli ki chutney as radish/mooli is available in plenty. You may use red as well as white radish. Now a days, many vegetables are available for whole year. Seasonal vegetables have a special good taste during the season, therefore it makes sense to use them. The radish during winter has this special taste too.
This radish chutney stays good in the fridge for about a week, therefore you can make this chutney and use for a week with different dishes. You can serve this yummy mooli chutney with chapati, paratha, dosa, uttappam, poori or plain rice.
Those who like radish, are bound to enjoy this chutney. Even those who do not like radish, are definitely going to like this chutney.
There are many varieties of chutney where we use coconut, dry or fresh. This is one chutney where we do not use coconut. For sourness we use tamarind or lime. Though we are using tomatoes, You may add a little tamarind for added sourness if you wish.
People make Muli chutney with or without onion and garlic according to their choice. Today I am adding onion and garlic too. You may use white radish or red radish, whichever is available and you prefer. I am using white radish as it is available more easily in my place.
You can serve radish chutney – Mullagi pachadi with:
- chapati
- roti
- bhakri
- dosa
- poori
- paratha
- appam
- uttappa etc.
Mooli Radish chutney recipe
Ingredients
Ingredients for Mooli – radish chutney
- 1 cup Radish/mooli chopped
- 1 Tomato large chopped
- ½ tsp Salt – 1/2 tsp or according to taste
- 4-5 Dry red chilies according to taste
- 1 tbsp Roasted peanuts – 1 tbsp
- 2-3 tsp Oil
- 1 tbsp jaggery, more or less according to taste
Optional ingredients – I added today
- ¼ cup Onion chopped
- 4-5 Garlic cloves
- 1 tsp tamarind juice or as per taste less if you wish
Ingredients for tempering
- 1 tbsp Oil
- ½ tsp Mustard seeds
- ½ tsp Cumin seeds
- ¼ tsp Hing
- 8-9 Curry leaves
Instructions
Step by step instructions for making mooli – radish chutney
- Heat 1 tsp oil in a pan. Add onion and garlic(if using) and fry for 2-3 minutes.
- Add chopped radish, red chilies and fry for 3-4 minutes, stirring in between.
- Add chopped tomatoes. Mix and cover the pan with a lid.
- Cook for 4-5 minutes. By this time radish / mooli is almost cooked and the tomatoes will lose their shape.
- Take the pan off from the stove. Cool to room temperature.
- Add salt, peanuts, jaggery.
- Add some tamarind juice if you like extra sourness, otherwise the tomato sourness is enough.
- Grind in a blender to a paste. Consistency may be according to you choice, rough or smooth.
Tempering for chutney
- Heat 1 tbsp oil.
- Add mustard and cumin seeds. Add hing.
- Let the seeds splutter. add curry leaves.
- Add this tempering to the chutney and mix well.
Tips and variations
- You may or may not use onion and garlic. Chutney tastes good even without onion/garlic.
- you may use some roasted sesame seeds along with roasted peanuts.
- You may also use some dried, roasted coconut/ kopra.
- Keep chutney in the fridge and it will last for more than a week.
- you may use fresh green chilies instead of dry red chilies. the chutney color will change accordingly.
Video
