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Recipe Ingredients

1 medium size Radish
1 chopped Onion
1 chopped Tomato
6 to 8 Red chillies
2 tsp Coriander seeds
1 tsp Mustard seeds
1 tsp Cumin seeds
¼ tsp Fenugreek
10 Curry leaves
2 tsp Tamarind paste
2 tbsp Oil
Salt to taste

Recipe Procedure

Take a pan and heat with 2 tsp of oil.
Add red chillies, coriander seeds, mustard seeds, cumin seeds and fenugreek and curry leaves.
Sauté till they turn into golden yellow colour.
Remove from the pan and keep it aside.
In the same pan add 1 tsp oil and heat.
Add chopped radish and sauté for 5 to 7 mins.
Remove from the pan and keep it aside.
In the same pan add 1 tsp of oil and heat.
Add chopped onions and tomatoes.
Sauté till the tomatoes become juicy.
Remove form the pan and keep it aside.
Allow it to cool for some time.
Now add the sautéed ingredients except radish, onion and tomato in a mixer grinder.
Make a fine powder without adding any water.
Then add radish, onion, and tomato and tamarind paste to this.
Again grind it to a fine paste or your desired consistency without adding any water.
Take another pan and add the remaining oil and heat.
Add mustard seeds.
When they start to crackle add the paste / chutney and salt.
Cook on low flame till the oil separates from the chutney.
Remove from heat and adjust salt.
Then transfer into serving bowl.
Mullangi chutney is ready.
Serve with idly, dosa and plain white rice.