Mooli achar and amla chutney

Name: Mooli achar and amla chutney
Total time: 900 s
Cuisine: Indian
Ingredients: 2 Radish; to taste salt and red chilli powder; 1 tsp haldi /turmeric Powder; 1 tsp Red mustard seeds powder; as needed mustard oil; 4 piece chopped amla; 1/2 cup chopped palak(spinach); 1 teaspoon Urad dal; 1/2 tsp fenugreek seeds; 1/2 tsp fennel seeds; to taste Rock salt; 1 pinch hing/asafoetida; 1 teaspoon mustard oil; 1/2 tsp haldi /turmeric powder; 2 dry red chilli; 1/2 tsp red mustard seeds

renu bhasin @Renu_24467330

In winter we have so many options in pickles & chutney these are one of them tasty & beneficial

renu bhasin @Renu_24467330

In winter we have so many options in pickles & chutney these are one of them tasty & beneficial

Saved

Ingredients

15 minutes

2Radish
to taste salt and red chilli powder
1 tsphaldi /turmeric Powder
1 tspRed mustard seeds powder
as neededmustard oil
For amla chutney
4 piecechopped amla
1/2 cupchopped palak(spinach)
1 teaspoonUrad dal
1/2 tspfenugreek seeds
1/2 tspfennel seeds
to taste Rock salt
1 pinchhing/asafoetida
1 teaspoonmustard oil
1/2 tsphaldi /turmeric powder
2dry red chilli
1/2 tspred mustard seeds

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Steps

15 minutes

1

For achar wash mooli proper & cut into any shape
2

Boil water & off flame dip radish in it for 5 minutes
3

Now transfer it in a fruit strainer till extra water remove
4

Now in a big pot transfer mooli add salt red chilli powder haldi powder & red mustard seeds powder
5

Mix it proper now add burnt mustard oil in the ratio of (1 kg radish then 2 table spoon) oil
6

After 3 or 4 days its ready
7

For amla chutney take a pan add mustard oil heat it proper add red mustard seeds (rai)
8

When it roast add hing Urad dal fenugreek seeds (methi dana) fennl roast till broken
9

Now add chopped amla. on low flame roast till amla become soft
10

In grinder add chopped palak amla material & rock salt
11

Grind coarsely its ready to eat