Radish Leaves Chutney Recipe

Preparation Method

Take thin, tender radish leaves and green coriander in equal amounts. Boil them for 5-7 minutes in hot water, then drain and wash them with cold water. Squeeze out the excess water and grind finely with green coriander leaves, cumin, salt, dry mango powder, and green chillies. Adjust the quantity of dry mango powder as needed.

You can add ginger or minced garlic to the mixture for extra flavor, or fry soaked chana dal in ghee/oil along with the chillies and mash it before mixing it in.

For added texture and taste, take equal parts of coriander, mint, and radish leaves, and grind with grated coconut, cumin, coriander seeds, and asafoetida. Enjoy the delicious chutney!