Radish Chutney
 
Prep time
Cook time
Total time
 
Radish chutney - Tongue tickling spicy, zesty, sour with a hint of sweetness
Author:
Recipe type: Condiment
Cuisine: Bangladeshi
Serves: 8
Ingredients
  • 3 cups roughly chopped radishes
  • ½ teaspoon panch foron
  • 2-3 garlic cloves, chopped
  • 1 teaspoon dry roasted, ground cumin
  • 1 teaspoon dry roasted, ground coriander
  • 1 teaspoon dry roasted, ground red chili
  • 2-3 teaspoon sugar
  • 1 teaspoon salt
  • 3 table spoon tamarind paste
  • 1 tea spoon vinegar
  • 1 tablespoon oil
Instructions
  1. Boil chopped radish in a small amount of water until soft.
  2. Semi mash the radishes with a fork. Set aside.
  3. Heat oil on a separate pan.
  4. Add garlic and sauté until fragrant.
  5. Add panch foron.
  6. Once panch foron starts to splatter, add the semi mashed radish.
  7. Add all other spices, sugar, tamarind paste, vinegar and salt.
  8. Cook in a medium low heat, mixing occasionally until water evaporates.
Notes
The amount sugar depends on the sourness of tamarind. Adjust according to your taste.
Chop the radishes roughly by hand to get soft chunks in the chutney. If they are too fine, or chopped in a food processor, the chutney will be puree like.
Recipe by WithASpin at https://withaspin.com/2012/12/12/ahh-chutney-mm-good/