Fatta Fat Radish Chutney is a super fast to cook accompaniment made with grated radish spiced with few green chillies and little red chilli powder, flavored with shahi jeera mixed with curd to make an awesome and yummy quickie radish-yogurt relish. Radish chutney is a very popular dish from the Kashmiri cuisine commonly known as Muji Chatin that is often served with naan, roti, chapatti, paratha or pulao. This is one of the most refreshing ways to relish radish which is a simple yet appetizing Kashmiri vegetarian recipe. It is a special dish because it is one of the few accompaniments that make up in the Kashmiri cuisine for its unique and exotic savor. The Shahi jeera lends a pleasant zest to this relish.
Recipe: Fatta Fat Chutney – Radish Chutney
- Radish, grated - 1 no
- Salt - to taste
- Shahi Jeera - ¼ tsp
- Chilli pd - ¼ tsp
- Green chillies, de-seeded and slit - 2-3 nos
- Curd - 1 cup
- Wash and grate the radish. Squeeze it lightly to remove excess water content.
- In a bowl add in the grated radish, salt to taste, shahi jeera, chilli powder, slit green chillies and beaten curd.
- Mix all the ingredients together and serve the chutney.
In most North Indian states, the bountiful fresh vegetables like radish and cucumbers are perfect for snacking and also providing that crunch to delight your palate. Though it is not ground chutney like other regular chutneys yet it is referred as chutney. The Radish chutney is a very comforting and cooling dish to savour. The earthy spicy flavor of radish unlike any other vegetable brings out amazing flavors and taste to the dish. Sometimes even turnips are used for preparing this chutney instead of radish. Radish is an edible root vegetable from the Brassicaceae family that was domesticated in Europe in pre Roman times.
A wonderful vegetable grown and consumed throughout the world! There are numerous varieties of radishes vary in sizes and color. The entire plant of radish is edible most commonly is the napiform taproot. The top leaf vegetable of radish is also edible and added to vegetable to make a delicious curry. They are slightly bitter to taste but has lots of nutrients in it. The bulb of the radish is usually eaten raw. The raw flesh has a crisp texture and a pungent, peppery flavor, caused by glucosinolates and the enzyme myrosinase which combine when chewed to form allyl isothiocyanates, also present in mustard, horseradish, and wasabi.
Radish is generally added in preparing a variety of salads, mooli ka paratha, a popular Indian bread stuffed with grated radish and spices or mooli ka raita. Radish can be added to vegetable juice to spice up the flavor a little. In this form, they can help clear your sinus cavities and soothe your sore throat. The vitamin C in radish is an antioxidant and anti-inflammatory, and has been shown to have a positive effect on asthma symptoms because of its anti-inflammatory properties. Chutney is a simple yet fantastic accompaniment that originated from the Indian subcontinent having varied twist and dimensions given to it to taste absolutely divine.
Do try this recipe and enjoy its unique flavours. For making more healthy and lip-smacking chutneys, do click on:
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