Mooli Chutney Recipe: As soon as winter arrives, the aroma of parathas fills the kitchen. For morning breakfast, hot radish parathas, potato parathas, cauliflower parathas and paneer parathas are made in almost every house. But the joy of Paratha becomes complete when it is accompanied with some tasty and fresh chutney. Usually in winters, chutney is made of coriander, mint and amla, but there is one chutney which is not only made instantly, but no one can compete with its taste. We are talking about radish chutney. You might have eaten coriander, mint and garlic chutney a thousand times, but if you try radish chutney once, then believe me, every winter breakfast will seem incomplete without it. Its flavor is so fresh, so desi and so unique that as soon as people taste it for the first time they start asking what is so special about it. The most important thing is that this chutney is made in a very simple way, just some home spices, a little tomato, a little chilli and a fresh radish are required. The instant taste of this chutney adds flavor to the morning breakfast. Today we are going to tell you about radish chutney in a very easy, step by step and trending style, so that your breakfast becomes special every day.
Starting with radish chutney, fresh tomatoes and garlic tadka like base.
The taste of radish chutney shines through the base of tomato and garlic. First of all, heat some oil in a pan. When the oil becomes hot, cut the tomatoes into two parts and add them. Also add some garlic cloves. They have to be roasted lightly so that the tomatoes become soft and the raw smell of the garlic also goes away. After ripening, the peel of tomato automatically becomes loose, which can be easily removed. This step is very important to give a smooth and rich flavor to the chutney. This combination of tomato and garlic gives sourness, heat and desi flavor to the chutney, which makes it different from any normal chutney.
Preparation of radish and leaves, the real life of chutney
Now let’s talk about radish. Wash the radish thoroughly and peel it. After this grate it. The important thing is not to throw away radish leaves. Radish leaves are very nutritious and add a distinct earthy aroma and flavor to the chutney. Just chop the leaves finely so that they mix easily in the chutney. Grated strips of radish add freshness to the chutney and its texture becomes quite light and different. The mild sweetness present in radish, the sourness of tomato and the sharpness of chilli together create an amazing flavour.
Now mix everything together, this is the real magic of chutney.
When tomatoes and garlic are ready, take them out in a large bowl. Now add green chillies, coriander, mint, radish leaves and a little salt to it. Mash all this well with the help of hands or mortar. Due to this, all the flavors mix together and give a very rich taste. After this, add lemon juice to it so that the chutney gets a slight tanginess. Lemon juice not only enhances the taste but also maintains the freshness of the chutney for a long time. This step makes the chutney very refreshing and tasty.
Now comes the last step – adding grated radish. Adding radish at the end helps in maintaining its crunch and making the chutney have a better texture. After mixing everything, this chutney becomes very fresh, bright and very aromatic.
How and with what to serve chutney
- Radish chutney tastes amazing with all types of breakfast.
you have it for breakfast - Radish Parathas
- Potato Parathas
- Cabbage Parathas
- Paneer Parathas
- with rice
- with bread
Can eat with anything. Apart from this, this chutney also tastes great with khichdi and dal-rice. Its most special thing is that it adds a fresh taste to every food, and its taste is even better in cold weather.
Why make radish chutney – completely desi, fresh and unique flavor
If you are bored of eating the same coriander-mint chutney every day, then radish chutney is the perfect choice for you. It is quick to prepare, does not require much effort and its taste is so different that you will want to make it again and again. The freshness of radish, the sourness of tomato, the heat of garlic and the slight tinge of spices together make this chutney the most special recipe of winter.
