Kashmir-Inspired Radish Walnut Chutney
30 Aug
Epic’s Tyohaar ki Thali was playing on my TV as I went about Sunday chores, only half an eye on the proceedings on screen…when this radish walnut chutney recipe made me stop in my tracks.
What an intriguing flavor profile, and what simplicity!
I had a fresh bunch of moolis in my fridge and a pot of homemade dahi. I decided to try out this recipe immediately.
The outcome was as pleasing as I’d imagined. This radish walnut chutney is a regular in my kitchen since then.
On to the recipe. I hesitate to call it a “Kashmiri” recipe as I am working with borrowed wisdom here – can’t be sure how far this strays from its classical form muj chutin. So I’ll content myself with calling it “Kashmir-inspired”.
I also wonder whether this dish should be called “chutney” or “raita”. Perhaps this rule of thumb can serve as guide:
more radish than yogurt => chutney
more yogurt than radish => raita
I normally add more radish when it’s not the stingy kind. Feel free to adjust the {radish : yogurt} ratio to your liking.
You Need:
[For 3-4 servings]
- White radish (mooli) – 1 big / 2 medium
- Plain yogurt – 1 cup
- Walnut kernels – 1/4 cup [buy here]
- Salt – 1/4 teaspoon
- Roasted cumin powder – 1/4 teaspoon
- Green chilies – 1 or 2, finely chopped (adjust to taste)
How To Make Radish Walnut Chutney:
1. Season the yogurt
Crush the walnuts. I do this on a flat surface using a rolling pin.
Whisk the yogurt to smooth. Add finely chopped green chilies, roasted cumin powder, crushed walnuts to the yogurt.
Mix and refrigerate till we are ready with the radish.
2. Prepare the radish
Scrape and grate the radish using a fine grater.
Mix a quarter teaspoon of salt with the grated radish. Set aside.
The salt will cause the radish to give off water. After 15 minutes, press the grated radish to squeeze out the water.
Note: Don’t throw the squeezed-out radish water away. Use it for kneading paratha dough.
3. Put it all together
Add the drained grated radish to the seasoned yogurt.
Stir around to blend.
That’s it – radish walnut chutney is ready. Let it stand for 30 minutes to allow the flavors to mingle and mellow, and then serve. If making the chutney ahead of time, refrigerate till ready to use. (This chutney stays good for two days or so when refrigerated.)
Serve radish walnut chutney on the side with fried snacks such as kachoris or at lunchtime with a bigger Indian meal.
Meal below: methi parathas, zuchhini tomato curry, channa masala, radish walnut chutney.
Notes:
Check out other interesting mooli-based recipes…
…and more Kashmir-inspired recipes:
Such an awesome recipe! Made this last night and the hubby could not believe there was mooli in it…!!!
Yogurt and walnuts do mellow the sharpness of mooli, don’t they? :) Happy to hear you liked it!