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Raddish leaves chutney
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A picture of Raddish leaves chutney.

Raddish leaves chutney

Reena Andavarapu
Reena Andavarapu @reena_cooks
AP

#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.

#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.

Read more

Raddish leaves chutney

Reena Andavarapu
Reena Andavarapu @reena_cooks
AP

#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.

#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.

Read more
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Ingredients

10 minutes
4 servings
  1. 2tightly packed cups of fresh raddish leaves
  2. 2 tbspchana dal
  3. 2 tbspurad dal
  4. 2green chillies
  5. 1/4 tspcumin
  6. 4fat garlic cloves
  7. 1/2 inchginger
  8. 1small peice of tamarind
  9. 1 tspoil
  10. to tasteSalt
  11. For the tadka:
  12. 1 tspmustard seeds
  13. 2red chillies
  14. leavesFew curry
  15. 1 tspoil
  16. 1 pinchasfotedia
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Steps

10 minutes
  1. 1

    Wash and chop the fresh raddish leaves

    A picture of step 1 of Raddish leaves chutney.
    A picture of step 1 of Raddish leaves chutney.
  2. 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. 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. 4

    Now temper with the tanka of red chillies, mustard steeds,curry leaves and asfoteda.yummy chutney ready to devour.

    A picture of step 4 of Raddish leaves chutney.
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Copied!

Reena Andavarapu
Reena Andavarapu @reena_cooks
on January 25, 2019 10:16
AP
No one is born a great cook. We need not cook fancy or complicated masterpieces but good food from fresh ingredeints. This is what should be our moto and inspire our inner chef.
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