Feb 21, 2014

White Radish and Tomato chutney

 

A chutney a day as accompaniment to breakfast or tiffin is so required in a South Indian home. Often it involves grinding of fresh coconut with some green chillies and perhaps some chutney dal added. I often hear my elderly clients telling me they cannot eat breakfast without chutney but their diet restrictions does not permit them to include as much coconut as they would wish to.

A vegetable based chutney such as this one is the answer to such dilemmas! This recipe does not require coconut or peanuts, has vegetables as it’s base and the best part is you would not miss the coconut at all.

So if you are just looking for a new way to make chutneys or need to replace coconut or peanut in your chutney, this could be just what you would like to try out. This recipe serves as accompaniment for 4 people. Halve to serve 2 or freeze for later use.

Delicious chutney, want some?

You need

  1. White radish – grate or slice thin and measure 1 level cup (about 2 medium size radish)
  2. Tomato – chopped, 1 cup ( about 3 small Roma tomatoes)
  3. Green chillies – 3-4 depending on heat preference
  4. Chana dal – 2 tbsp
  5. Vegetable Oil – 1 tbsp
  6. Salt – 1 tsp

For seasoning

  1. Vegetable Oil – 1/2 tsp
  2. Mustard – 1/4 tsp
  3. Urad Dal – 1/4 tsp
  4. Curry leaves – 4-5
  5. Asafoetida powder (hing powder) – a tiny  pinch

To Assemble

  • Wash, peel, radish. Slice into thin disks or grate. Measure 1 level cup.
  • Clean and chop tomatoes and green chillies.
  • Set a kadai / fry pan over flame, heat oil. Add chana dal, saute. When the dal turns golden brown, (fry for approx. 2 minutes) add the radish, saute over high heat for 2 minutes.

All ingredients from frying pan to...

 

  • Tip in chopped tomatoes and green chillies. Cover and cook for another 2 minutes or until the tomatoes look squishy.
  • Cool and grind to smooth paste. Remove to bowl.

...To the mixie jar!

  • Set a small fry pan / tadka pan over flame, add oil, heat ingredients for seasoning, pour over chutney.
  • Serve as accompaniment to dosa, idli, vada, upma, pongal, well, actually with anything you may want to eat.

'Seasoned chutney' ready to serve

8 comments:

Kaveri Venkatesh said...

Very interesting chutney...looks yummy

divya said...

Looks really appetizing and delicious dear :)

Sony P said...

Nice and inviting chutney!! Happy to follow you will be happy if you follow me back !!

Anonymous said...

didi...a must try chutney ...looks very delicious. I have made your version of peanut chutney adding coconut and it came out very well.Will soon prepare this chutney too.
Uma

Anonymous said...

I made this chutney tonight for dinner with ragi dosa....thanks didi for posting such a tasty chutney :)
Uma

Rajani said...

Thank you all for your inputs. Uma, I am so happy to hear that you tried out both chutneys and liked them too! Thank you so much for the feedback, and do let me know when you try out others too.

Shobha Kamath said...

Nice chutney with radish. My version is slightly different and without tomatoes. Your version gives the chutney a nice colour. Will try it out. Thanks.

Linsy Patel said...

Delicious healthy Chutney.