White Radish Chutney (Mooj)

"For Zaar World Tour II - Asia/India (Kahsmir). Recipe source: Bon Appetit (April 1986)"
 
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Ready In:
25mins
Ingredients:
5
Yields:
3/4 cup
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ingredients

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directions

  • Preheat oven to 350-degrees F.
  • Spread walnuts out on a cookie sheet and bake for 10 minutes (or until toasted). Turn oven off but let walnuts sit in oven for another 5 minutes.
  • In a food processor, puree radish and chili using on/off turns.
  • Add walnuts and salt and puree.
  • Add vinegar.
  • Remove from processor to a covered bowl and refrigerate.

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Reviews

  1. I've never had a chutney liked this before, and I liked it. It complimented the lentils, rice and caramelized onions that I served it with very well. I did not find it very spicy at all, but the radish flavor really came through after sitting in the fridge for a while.
     
  2. Very intersting recipe. I had some radishes in my house and I was curious of what I could do with it that would be diffrent, and this fit the bill. Was quite spicy, a bit to spicy for my mom but I enjoyed it enough for both of us lol.
     
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<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
 
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