Return to Content

Radish Chutney

Radish Chutney
0 votes, 0.00 avg. rating (0% score)
by

Yield: Makes 1 to 1-1/2 cups.

This chutney is delicious with many Indian dishes, but it is especially good with lamb. But be forewarned: it's very hot. And be sure to remove the hot pepper seeds or it'll be hotter still.

Ingredients:

  • 6 to 8 red radishes, trimmed
  • 1 large white radish (Daikon or Chinese), peeled and cut up
  • Handful walnuts
  • Several hot peppers, sliced (remove seeds first)
  • Handful fresh mint, plus extra for garnish
  • 1/2 teaspoon salt

Instructions:

Place all ingredients in a food processor and process until finely ground. (If peppers are very hot, handle them carefully to avoid burning your eyes and skin with the volatile oils.) Mound chutney in bowl and garnish with a few fresh mint leaves. Serve as a condiment.
Updated Friday, September 21st, 2007

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111