Radish Chutney/ Moolangi chutney

 A Delightful Karnataka Combo: Akki Rotti with Radish Chutney

The other day, my daughter had lunch at her friend’s house and came back happy about a delicious meal—Karnataka’s classic Akki Rotti (rice flatbread) paired with Radish Chutney. She loved it so much that the next time I made Akki Rotti at home, she immediately asked, “Why didn’t you make radish chutney?”

So this time, I decided to give it a try, even though I wasn’t sure of the exact recipe her friend’s mom used. To my delight, both my little one and my family loved it! A happy daughter means a happy mother, right? 😊

Today, I’m excited to share my version of Radish Chutney—simple, flavorful, and the perfect accompaniment to Akki Rotti. Hope you enjoy it as much as we did!

 

Let’s get cooking!

Preparation time: 15 minutes

Serves - 3-4

Ingredients:

Radish – 1 medium

Red chillis – 3 , adjust per your spice level

Grated coconut – 2 tbsp

Roasted channa/ putani kadle / gram dal– 2 tbsp. I used gram dal as I did not have roasted channa

Garlic – 1 clove

Tamarind – gooseberry sized ball or 1 tsp tamarind extract

Salt – to taste

Oil – 1 tsp

Mustard seeds – 1 tsp

Curry leaves – 1 sprig

Method:

• Wash, peel, and roughly chop the radish.
• Add the chopped radish to a mixer jar.
• To the same jar, add grated coconut and roasted chana dal (putani kadle). If using raw gram dal like I did, lightly fry it with a few drops of oil on medium flame before adding it to the jar.
• Next, add red chilies, tamarind, peeled garlic and salt. Grind everything together into a smooth paste.
• Transfer the chutney to a bowl.
• For the tempering, heat oil and add mustard seeds and curry leaves. Once they splutter, pour the seasoning over the chutney.
• Serve fresh with Akki Rotti or enjoy with rice and ghee.

Enjoy this flavorful, spicy and unique chutney with your meal! 😊