Zesty, sweet, sour, spicy! Simple yet delicious. Chutney, with its variety of flavors and styles, is a pleasant addition to any meal. It is a dish that you can play around with flavors and textures and is extremely easy to make at home. Personal preference usually dictates the taste and texture of chutney. It can range from jam like sticky substance to smooth or chunky consistency. A small amount of chutney goes a long way because of the concentrated flavor that adds a burst of excitement to any dish be it a curry or grilled meat, fish or vegetable.
The radish chutney is tongue tickling spicy, zesty and sour with a hint of sweetness. Panch foron, tamarind, vinegar, dry roasted cumin and coriander give radish chutney a piquant and tangy flavor. You can taste a contrast of flavor due to the sour taste of vinegar and tamarind and sweetness of sugar.
The taste of zesty radish chutney can elevate a boring dish to instantly interesting. I do not like radishes in salads but wanted to incorporate this vegetable sometimes in our meals. Hence the recipe was born. I’ve used the chutney to marinade fish and meats, to make gravy for egg curry. I also like this chutney as spread with crackers. When using as a cracker spread you can mix with cream cheese or mayonnaise or eat as is.
It is best to use non-reactive cooking pan to make chutneys. The acid from vinegar and tamarind reacts and causes discoloration and leaves a metallic taste if a reactive such as iron, copper, brass pot is used. Wooden spoons or plastic utensils are also recommended for the same reasons as non-reactive pots. Stainless steel is the most common non-reactive cookware available. The nonstick coating in a non-stick pan makes a pot nonreactive which can also be used. If you absolutely have to use a reactive pan, use a glass or plastic container to unload the chutney as soon as cooking is done. The radish chutney can be preserved for weeks in the refrigerator. If you want to conserve, be sure to use a thoroughly sterilized and dried jar or container.
Dive into the adventure and enjoy the wide options that are available with radish chutney.
- 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
- Boil chopped radish in a small amount of water until soft.
- Semi mash the radishes with a fork. Set aside.
- Heat oil on a separate pan.
- Add garlic and sauté until fragrant.
- Add panch foron.
- Once panch foron starts to splatter, add the semi mashed radish.
- Add all other spices, sugar, tamarind paste, vinegar and salt.
- Cook in a medium low heat, mixing occasionally until water evaporates.
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.