Radish Chutney, Mooli Ki Chutney
by Tarla Dalal
Added to 52 cookbooks
This recipe has been viewed 35104 times
Radish has a lingering flavour similar to other pungent ingredients like onion, ginger and garlic, but is surprisingly not commonly used to make chutneys. Here, radish is combined with flavourful mint and coriander, and tangy curds, to make a chutney that is well-balanced in flavour, colour and texture. The Radish Chutney makes a great accompaniment for all Indian starters, but can be innovatively used as a dressing for Salads , topping for open Sandwiches , spread for bread rolls, dip for chips and so on.
- Combine all the ingredients in a mixer and blend to a smooth mixture.
- Serve immediately or store refrigerated till use.
Nutrient values per cup
|Vitamin A||471.9 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.5 mg|
|Vitamin C||18.3 mg|
|Folic Acid||9.8 mcg|
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