I have radishes galore in the Kitchen Garden, and I do love them straight from the garden, sliced and slightly salted. They look glorious and taste even better.
In India, as far as I know, the main radish used is the long white radish. Not quite daikon radish, it is smaller. But red radishes can be substituted – it is just the colour that will alter. Rather than being pale, the red radishes (unpeeled) will give dishes a slight pink hue. It’s rather nice.
This chutney has the bite of the radish, the tang of tamarind, the heat of the chilli and the crunch of the sauteed dal. There is nothing better. I love it with rice, but it is good with chappati and rice roti too.
Are you looking for other Radish recipes? There is a Fresh Mint and Radish Chutney, Spicy Radish Salad with Coconut Milk or Cucumber and Red Radish Slighlty Pickled Salad. All of our Radish Recipes are here.
If you are looking for fresh Chutneys, Indian style, try Orange and Green Chilli Relish, Green Tomato Pachadi, Spinach Thogayal | South Indian Spinach Chutney, Coriander and Coconut Chutney or Indian Style Apricot Chutney. All of our Indian Chutneys are here.
Also try Fennel and Lemon Chutney.
South Indian Fresh Radish Chutney
2 small (10-15 cm) white radish (daikon) or about 8-10 med-large red radish, chopped into pieces
1 – 3 green chillies, depending on preference, chopped roughly
1 clove garlic
1 tspn dried tamarind pulp
0.25 Tblspn ghee
salt to taste
0.25 tblspn ghee
1 – 2 dried red chillies, depending on preference
0.25 tspn channa dal (Bengal Gram dal)
0.25 tspn urad dal (black gram dal)
0.25 tspn black mustard seeds
0.25 tspn cumin seeds
4 or 5 curry leaves
Soak the tamarind in a little warm water for 15 mins. Strain, reserving the water and any pulp that comes through the sieve, and discarding the seeds and fibres.
Fry the chillies in ghee for 3 mins and remove from the ghee.
In a blender, spice grinder or using a hand held immersion blender, grind the radish pieces, fried green chillies, garlic, tamarind and salt until they are ground to a paste. Add a little water if necessary.
Place the ground chutney in a serving bow.
Heat the ghee for the tadka, and add the mustard seeds. Allow them to pop and then add the cumin seeds, urad dal and channa dal. As the dal turns golden, add the curry leaves, allow to splutter and then pour over the ground chutney.