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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat mustard oil in a pan until it starts to smoke lightly.
Add the halved tomatoes (cut side down) and garlic cloves. Cover and roast on medium heat for 4–5 minutes until lightly charred.
Switch off the heat and allow the tomatoes and garlic to cool completely. Peel off the tomato skin and discard it.
In a grinder jar, add chopped radish, onion, mint leaves, green chillies, roasted tomatoes, garlic, and the remaining oil from the pan.
Grind using pulse mode to get a coarse, slightly chunky texture.
Transfer the chutney to a bowl and add salt, black salt, Kashmiri chilli powder, roasted cumin powder, chaat masala, and lemon juice.
Mix well and adjust seasoning as needed.
Serve fresh with paratha, roti, dal-chawal, or as a spicy side with any meal.
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Always cool the roasted ingredients completely before grinding for better flavour.
Keep the texture slightly coarse for a rustic chutney.
Mustard oil adds authentic taste– use less if you prefer a mild flavour.
Best enjoyed fresh for maximum nutrition and taste.
Can we eat raw mooli in chutney?
Yes, raw radish is safe to eat and is good for digestion when used fresh.
How long does this chutney stay fresh?
It is best consumed fresh but can be refrigerated for up to 1 day.
Can I skip mustard oil?
Yes, but mustard oil adds traditional flavour. You may use a neutral oil if needed.
Is this chutney good for digestion?
Yes, radish, mint, cumin, and black salt help support digestion.
