As part of this week’s Culture Tuesday column, Priya Narayanan of @spices.and.spoons shares five of her vegan chutney recipes, including this Vegan Radish Chutney. Click here to see the full Culture Tuesday article with four more vegan Indian chutney recipes.
Ingredients
- 8-10 radishes - diced
- 1 medium red onion - diced
- ½ tsp turmeric powder
- 1 tsp coconut oil
- 2 tsp black gram lentil/urad dal - without skin
- 5-6 dried red chilies - or to heat preference
- ¼ tsp concentrated tamarind paste - substitute with a small ball of fresh tamarind
- Salt - to taste
- Water - to aid with cooking and/or grinding
- For tadka/tempering
- ½ tsp coconut oil
- 1 tsp small black mustard seeds
- 6-7 fresh curry leaves
- ¼ tsp asafoetida/hing
Instructions
- Add 1 tsp of coconut oil to a heated pan, along with 2 tsp of urad dal and dried whole red chillies.
- Sauté for 5-6 minutes or until the lentil turns golden brown.
- To the same pan, add the diced onions and radishes.
- Add ½ tsp of turmeric.
- Cover and cook until the radishes turn tender and translucent. Sprinkle a palmful of water if needed, to aid with cooking.
- Turn off the heat and let the mixture cool down.
- Grind to a smooth/fine paste with salt and tamarind paste.
- For tadka/tempering
- Heat ½ tsp of coconut oil in a small pan.
- Add mustard seeds and wait until they splutter.
- To the hot oil, add asafoetida and curry leaves, then sauté until the leaves are crispy (about 45 seconds).
- Turn off the heat and pour over the chutney.
Tried this recipe?Let us know how it was!
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Recipe & photography by Priya Narayanan (@spices.and.spoons).
