Radish/ Mullangi/ Mooli Chutney

          Radish is rich source of  fiber, Vitamin B6, Riboflavin, Copper, Calcium & low in calories. This chutney is different from regular one. Some may not like it because of it strong aroma. Give a try and sure it will be different chutney, Goes very well with hot idli & dosa...

Total time: 15 ~ 20 minutes
Preparation time: 5 minutes
Cooking time: 10 minutes
Serves: 4~5

Ingredients:

1 small onion
2 medium white or red Radish
7 ~ 8 green chilies or 4 ~ 5 red chilies(or to taste)
2 garlic pods
2 tsp cumin 
1 tbsp tamarind paste / marble size tamarind or to taste
1/2 tbsp oil 
Salt - To taste

For Seasoning:

1 tsp oil 
1 red chili (optional)
1/2 tsp mustard
1/4 tsp urad dal
1/4 cumin 
A pinch asafoetida or hing

Method:
Preparation:

• Chop onions and grate radish, Keep it aside.
• Peel the skin of garlic and extract thick juice from cherry size tamarind or you can use the tamarind as it is.

Cooking:

• Keep pan in a medium heat.  Add grated radish. Fry for 6~8 minutes until raw smell disappear or until liquid from radish evaporates and keep it aside.
• In a same pan add oil, onion, green chili, garlic pods and  fry for 5 minutes in medium heat and allow it to cool.

• Grind remaining ingredients with fried ingredients to chutney consistency.
• Adjust salt to taste.
• Heat Season with seasoning ingredient and add to chutney. Mix and serve with hot idli & rice.