Raddish leaves chutney

#winter
When you get a bunch of raddishes do you toss the leaves? Please Don't. They are edible,tasty and have loads of health benefits. Do not even devein them as the vein part contains water and that is enough for cooking it. I have made a chutney /dip here which goes very well with hot steamed rice and tastes out of the world with dosas but you could easily add nuts and cheese and turn it into a pesto too which would go perfectly with crostinis,tarts or some multi grain crackers.
Raddish leaves chutney
#winter
When you get a bunch of raddishes do you toss the leaves? Please Don't. They are edible,tasty and have loads of health benefits. Do not even devein them as the vein part contains water and that is enough for cooking it. I have made a chutney /dip here which goes very well with hot steamed rice and tastes out of the world with dosas but you could easily add nuts and cheese and turn it into a pesto too which would go perfectly with crostinis,tarts or some multi grain crackers.
Steps
- 1
Wash and chop the fresh raddish leaves
- 2
Heat oil in a sauce pan add jeera first followed by the dals. Saute till light brown then add the chillies and tamarind.saute till tamarind is soft.
- 3
Now add the chopped raddish leaves and cook well. Let it cool then grond to a fine paste. Can add some water if required.
- 4
Now temper with the tanka of red chillies, mustard steeds,curry leaves and asfoteda.yummy chutney ready to devour.
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