Pudina Mullangi Pachadi | Radish and Mint Chutney for Tiffins

Ingredients :

Grated Radish / Mooli : 1 cup
Fresh Mint Leaves : 1 cup, packed
Green chillies : 3- 5
Tamarind : 1 inch piece
Salt to taste
Oil : 2 tsp

For Tempering :

Mustard Seeds : 1/4 tsp
Urad Dal : 1/4 tsp
Oil : 1 tsp
A pinch of hing (optional)

Method :

1. Soak
the tamarind in water for 10 minutes and set aside.

2. Heat oil in a
pan and add the slit green chillies and fry for a minute. Now add the
grated radish and mint leaves to it and fry for 3 – 5 minutes till the
raw smell disappears. Remove from the heat and let it cool.

3. Grind the
radish mix, soaked tamarind and some salt to a smooth paste by adding little water. Transfer
the chutney into a bowl and keep it aside.

4. Heat a teaspoon of oil in a
pan for seasoning. Add the mustard seeds and urad dal and let them
splutter. When the seeds stop popping, add the hing and stir for a few
seconds and turn off the heat.

5. Pour the tempered ingredients over the
chutney and combine well. Serve with idli, dosa , pongal or upma.

Check out other chutney recipes for breakfast:

• Tomato Onion Coriander Chutney
• Palli Pudina Pachadi
• Onion Peanut Chutney Recipe
• Tomato Onion Chutney 
• Coconut Pudina Pachadi 
• Kobbari Tomato Pachadi