Radish Chutney - Mullangi Thogaiyal | How to make Radish Chutney - Mullangi Thogaiyal

By Vins Raj  |  18th May 2016  |  
2 reviews Rate It!
  • Radish Chutney - Mullangi Thogaiyal, How to make Radish Chutney - Mullangi Thogaiyal
Radish Chutney - Mullangi Thogaiyalby Vins Raj
  • Prep Time

    7

    mins
  • Cook Time

    3

    mins
  • Serves

    3

    People

49

2





About Radish Chutney - Mullangi Thogaiyal

If you are bored to cook, then take a break with this easy & simple recipe which can be done in a jiffy. No sautéing, tempering is required and radish’s nutrients are well intact in its fresh state.

Radish Chutney - Mullangi Thogaiyal is a delicious dish which is enjoyed by the people of every age group. The recipe by Vins Raj teaches how to make Radish Chutney - Mullangi Thogaiyal step by step in detail. This makes it easy to cook Radish Chutney - Mullangi Thogaiyal in your kitchen at home. This recipe can be served to 3 people. You can find this dish at most restaurants and you can also prepare Radish Chutney - Mullangi Thogaiyal at home. This amazing and mouthwatering Radish Chutney - Mullangi Thogaiyal takes 7 minutes for the preparation and 3 minutes for cooking. The aroma of this Radish Chutney - Mullangi Thogaiyal is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Radish Chutney - Mullangi Thogaiyal is a good option for you. The flavour of Radish Chutney - Mullangi Thogaiyal is palatable and you will enjoy each and every bite of this. Try this Radish Chutney - Mullangi Thogaiyal and impress your family and friends.

Radish Chutney - Mullangi Thogaiyal

Ingredients to make Radish Chutney - Mullangi Thogaiyal

  • 1 cup Grated Radish
  • 3 Dry Red whole chillies
  • 1 medium size onion
  • Tamarind – giving a measure to tamarind is bit tricky. For this recipe, give a gentle press to the tamarind in a 1 tsp measuring spoon.
  • Use rock salt and only Gingelly/Sesame oil for this recipe

How to make Radish Chutney - Mullangi Thogaiyal

  1. In a blender first grind the chilies with rock salt, then add tamarind, grated radish give a spin so that radish gets mashed, then onions. Grind to a paste, not a fine paste.
  2. No water should be added to this recipe as radish and onion do have enough moisture for the mixture to get blended in a jar.
  3. Mix the paste to piping hot rice with a generous swirl of gingelly oil or serve as a side dish for chappathi/idly.

Reviews for Radish Chutney - Mullangi Thogaiyal (2)

Anushka Basantania year ago

nicee
Reply

Hemakshi Makhija2 years ago

looks yummy!
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