Name: Radish Peanut Chutney Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 3
Ingredients: 1 cup Grated Radish; 1/2 cup Peanuts; 1 inch piece of Tamarind; 2 -3 Dried Red Chillies; Salt to taste; A pinch of Turmeric Powder; 2 -3 tsp Oil; 1.5 tsp Oil; 1/4 tsp Mustard Seeds; 1/4 tsp Chana Dal; 1/4 tsp Urad Dal; 1/4 tsp Cumin Seeds; A pinch of Hing; A few Curry Leaves

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Radish Peanut Chutney is a healthy and delicious South Indian style chutney that goes well with any breakfast dish such as idli, dosa, upma, vada or pongal. Peanut Chutney is a traditional South Indian chutney variety and we can make a lot of variations. I have added some sauteed radish to the classic chutney recipe to this super delicious side dish. The good part is you can make this chutney without coconut.

Few More Peanut Chutney Varieties:

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Radish Peanut Chutney Recipe

How to Make Radish Peanut Chutney Recipe. Healthy and delicious South Indian chutney recipe for idli and dosa.

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Side Dish

Cuisine: Indian, South Indian

Keyword: Chutney Recipes, South Indian Food

Servings:

Calories: 198kcal

Author: Hari Chandana Ponnaluri

Ingredients

1 cup Grated Radish
1/2 cup Peanuts
1 inch piece of Tamarind
2 -3 Dried Red Chillies
Salt to taste
A pinch of Turmeric Powder
2 -3 tsp Oil

To Temper:

1.5 tsp Oil
1/4 tsp Mustard Seeds
1/4 tsp Chana Dal
1/4 tsp Urad Dal
1/4 tsp Cumin Seeds
A pinch of Hing
A few Curry Leaves

Instructions

Heat a pan on a low – medium flame, add and roast the peanuts till they turn brown. Let them cool completely.
Remove the skin of the peanuts completely and set aside.
Heat oil in a pan, add the red chillies and fry for a few seconds. Remove from the pan and set aside.
In the same pan, add the grated radish and turmeric.
Saute on a low – medium flame for 5 minutes or till the raw smell goes off.
Cover with a lid and cook for another 5 minutes or until soft. Sprinkle little water if needed.
Turn off the flame. Add the tamarind to the cooked radish and keep it aside to cool.
Grind the roasted chillies and peanuts to a powder.
Add the sauteed radish and salt and grind everything.
Add water and grind to a smooth paste.
Transfer the chutney to a bowl.
Heat oil in a pan for seasoning. Add the mustard seeds, chana dal, urad dal and cumin seeds and let them splutter.
When the seeds stop popping, add the hing and curry leaves and turn off the flame.
Pour it over the chutney and combine well.
Serve with idli, dosa, pongal or upma.

Nutrition

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