Mullangi Chutney (Radish Dip)

Chutneys are a regular feature in my home. We make a chutney about 3-4 times a week. That’s because I like a cooked breakfast rather than one from a packet. Therefore, it is invariably a dosa, idli, utthapam, pesarattu… These pair well with chutneys.
The classic in chutneys is the popular coconut chutney. But I must confess that I am not such a great fan of the simple coconut chutney. Mainly on account of the fact that the primary ingredient is coconut. I prefer to have some vegetable intake with my breakfast. Therefore, my chutneys invariably have a vegetable – cabbage, ridge gourd, radish, eggplant, tomato…
This is a wonderful tasting radish chutney.

1 cup cubed radish pieces
1 onion, roughly chopped
1 tbsp Bengal gram (chana dal, kadalai parupu)
1 tsp coriander seeds (sabut dhania, kothamalli varai)
2 dried red chillies
1 clove garlic
1/2 tsp mustard seeds (sarson, kadugu)
1/2 tsp split black lentils (urad dal, ulutham parupu)
1 sprig curry leaves
Salt to taste
Roast the Bengal gram, coriander seeds, garlic and chillies for a couple of minutes
Add the chopped onion and salt
Saute for a couple of minutes, till translucent
Add radish
Cover and cook for about 5-7 minutes, till the radish is completely done
Switch off flame and cool completely
Transfer to a blender and grind to a coarse consistency (add water sparingly and only if necessary. The radish will extrude some liquid)
Transfer to a serving bowl
Heat a wok and add mustard seeds
When they begin to splutter, add the black lentil and curry leaves
Roast till the lentil turns golden brown
Add this to the chutney
Mix well and serve with dosa, idli…

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