- 1/4 kg Radish
- 10 Red Chilies or 2 tsp chili powder
- 1 pod Garlic
- 1/2 cup oil or less
- 1 tsp Mustard
- 4 medium sized onions
- 1/2 tsp cumin powder
- 1 lemon size tamarind ball
- Salt as per taste
MethodFinely grind radish cut into pieces, red chillies, tamarind and garlic and keep aside (while grinding make use of little water)
Cut onions finely
Keep flat-bottomed vessel on gas, put oil, when oil gets hot add mustard, when mustard spurt, add finely chopped onions and fry till brown
Add the grind ed paste, cumin powder, salt and fry till water evaporates and paste becomes thick and dry.
Cool it and store in a bottle and keep it in fridge.
This chutney lasts for 20 days.