Kashmiri Mooli Ki Chutney /Radish Chutney is a quick and easy to make recipe. You can prepare it instantly and can use it easily for 7 days if you keep it in the fridge. This chutney is made with radish and curd. It will double the taste of your hot parathas in winters.
Daikon, the white variety of the radish family is most commonly found in India. The other varieties are pink and sometimes black. Though not everyone likes humble Mooli, it is packed with nutrients.
Here’s is a quick rundown to the health benefits of mooli:
- Detoxifies the body by cleansing the liver and stomach.
- It contains vitamins C and B6, ascorbic acid and calcium.
- Black radish and its seeds are used to treat jaundice.
- It removes excess bilirubin that helps in purifying the blood.
- Helps the digestive system but also acidity, gastric, and obesity problems.
- Its edible leaves are rich in vitamin C, beta carotene, calcium, and iron.
How to make radish chutney
This is a summary. Be sure to scroll to the recipe card below for complete instructions.
- First of all, dry roast cumin and carom seeds and grind to make the powder.
- Next, mix the powder with garlic and green chilies and then grin them.
- Add radish and grind it with the mixture to create a paste.
- Finally, add black pepper and curd.
Ingredients
This is a summary. Be sure to scroll to the recipe card below for complete instructions.
- whole spices (roasted cumin seeds and carom seeds)
- dry spices (ground black pepper)
- plain yogurt and salt
- and for the veggies:
- radish, garlic, coriander greens, and mint leaves
Watch – How to make kashmiri mooli ki chutney at home
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A Few Final Thoughts
These thoughts are also available in the recipe card so that you can print them:
- Serving: Serve it with roti/chapati or even naan. Moreover, you can enjoy it with jeera-rice as well as with pulao. It tastes best with paranthas, pooris as well as with chapatis. You can serve it with practically all kinds of Indian meals.
- Substitutions: Instead of using mortar and pestle, you can also use a grinder to make radish paste. However, for the best taste using mortar and pestle.
- Shelf life: You can empty chutney into a clean container and refrigerate immediately. It keeps well for a week easily.
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This gluten-free and keto-friendly Kashmiri mooli ki chutney/radish chutney is made with radish and curd. It will double the taste of your hot parathas.Recipe Card For Kashmiri Mooli Ki Chutney
Radish Chutney | (Delish+Keto+Gluten Free) | Kashmiri Mooli Ki Chutney
SERVINGS
Ingredients
- 2.5 grams ground cumin seeds (roasted) – 1 tsp
- 1 gram ground carom seeds (roasted) – ½ tsp
- 7 grams garlic – 5 cloves
- 6 grams green chili – 2 whole
- 130 grams radish
- 5 grams salt – 1 tsp
- 1.5 grams ground black pepper – ½ tsp
- 70 grams plain yogurt
- 15 grams coriander leaves
- 5 grams mint leaves
Instructions
- Dry roast 2.5 g cumin seeds and 1 g carom seeds and then make a powder using mortar and pestle.
- Add 7 g garlic and 6 g green chilies. Next, grind them.
- Add 5 g mint leaves and 15 g coriander leaves. Now, grind them.
- Add 130 g radish and 5 g salt. Now, grind to make a paste.
- Add 1.5 g black pepper powder and 70 g plain yogurt.
- Mix well.
Recipe Video
NOTES
- Serving: Serve it with roti/chapati or even naan. It can also be enjoyed with jeera-rice or pulao. It tastes best with paranthas, pooris as well as with chapatis. You can serve it with practically all kinds of Indian meals.
- Substitutions: Instead of using mortar and pestle, you can also use a grinder to make radish paste. However, for the best taste using mortar and pestle.
- Shelf life: You can empty chutney into a clean container and refrigerate immediately. It keeps well for a week easily.
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Nutrition
This nutritional information is approximate and is calculated using an online nutrition tool. It is based on 1 serving.
