The other day I wanted to make some coconut chutney to go with our dinner of dosai, but realised at the last minute that I didn’t have enough coconut to make the chutney. I dug through my fridge and saw a couple of radishes which I used to make this yummy chutney. When the children ate the chutney, they could not believe that it had radishes in it. This is a very simple recipe which hardly takes 10 minutes to make from start to end.

Radish Chutney

Ingredients:

• 2 medium sized radishes, peeled and chopped into bite sized pieces
• 2 tbsp grated coconut
• 1 tsp mustard seeds
• 1 tsp broken urad dal
• 2-3 dried red chillies
• 1 tbsp white sesame seeds
• 1 small lime sized piece of tamarind
• 2 tsp chopped coriander
• Salt to taste
• 1 tsp oil

Method:

• Heat the oil in a pan and when warm, add the mustard seeds. When the seeds pop, add the urad dal, red chillies and sesame seeds.
• Once the urad dal becomes slightly brown and the red chillies start to darken, add the chopped radish, tamarind and some salt and cook until the radishes are cooked and slightly opaque.
• Take off from the fire and cool completely.
• In a mixer, blend together the fried ingredients, coconut and coriander leaves to a smooth paste. Add salt to taste and serve with idlis, dosai or even chapati. This goes very well as a spread for bread too.