Radish chatpati Crunchi Chutney

Name: Radish chatpati Crunchi Chutney
Yield: 6-7 servings
Cuisine: Indian
Ingredients: 1 big radish cleaned, peeled and cubed; 1 Green chilli; 3 cloves Garlic; Tamarind 2 inch cleaned,deseed and soaked in a little hot water; 2 tsp Oil; 1/2 tsp turmeric; Salt1/2tsp; For tempering Chana daal, urad daal 1tsp each; 1 tsp Raaii; Curry leaves 6-7; 1/2 tsp Cummin; Ghee -1tsp; 1/2 tsp sugar

Shashi Tewari @cook_9741575

Jaipur City

Dips and Sauces. Desi sauce or dip ....It is a nutritious sweet and sour chutney or sauce. Tempering of daals give it a crunchiness.

Shashi Tewari @cook_9741575

Jaipur City

Dips and Sauces. Desi sauce or dip ....It is a nutritious sweet and sour chutney or sauce. Tempering of daals give it a crunchiness.

Saved

Ingredients

6-7 servings

1big radish cleaned, peeled and cubed
1Green chilli
3 clovesGarlic
Tamarind 2 inch cleaned,deseed and soaked in a little hot water
2 tspOil
1/2 tspturmeric
Salt1/2tsp
For tempering Chana daal, urad daal 1tsp each
1 tspRaaii
Curry leaves 6-7
1/2 tspCummin
Ghee -1tsp
1/2 tspsugar

Saved

Steps

1

In a wok take oil.Heat it. Add jeera, radish, garlic, salt and turmeric.Cook it partially.
2

Transfer this mix. In a mix.jar add soaked tamarind and grind it coarsely.
3

Now take out the chutney in a pot.
4

Prepare tadka in 1 tsp ghee by adding raaii, dry red chilli,curry leaves,chana daal and urad daal.
5

Temper the chutney.
6

It may be sour because of tamarind,hot because of chillies so add sugar.
7

Hot crunchy khatti meethi chatpati chutney is ready to be served with parathas.
8

Don't grind it much. Keep it coarse.