Muji Chetini - Radish Chutney or Raita Kashmiri Style Recipe
Muji Chetini – Radish Chutney or Raita Kashmiri Style Recipe – Radishes on their own may not enjoy much popularity, but this quick and tasty Muji Chetini is sure to hit the right spot even with Radish haters.
Fresh, grated radish is mixed with yoghurt and a few spices to make this flavoursome side dish/salad. This Kashmiri Radish Chutney or chetini is fairly similar to Mulyachi Koshimbir which is an everyday Maharashtrian dish.
Health Benefits of Radishes & the Chutney
Muji Chetini or chutney is a perfect blend of Radish and Yogurt with Indian spices. It can be used as a dip with almost anything. It can greatly complement your mezze too. You can also use it as an accompaniment to bread or rotis for a quick snack.
Nutritionally, Radishes are rich in ascorbic acid, folic acid, and potassium. They are a good source of vitamin B6, riboflavin, magnesium, copper, and calcium.
Muji Chetini Recipe – Radish Chutney Recipe Kashmiri Style
Muji Chetini recipe is really simple to make and can get ready in minutes. Usually, hung yoghurt is not required for this. However, I feel draining the whey from the yoghurt makes the Muji Chetini less watery and a little smoother.
Radish is called Muji in Kashmir. Though radish or muji is not ground to make a paste-like regular chutney in this recipe it is still referred to as a chutney.
I used this trick from the way Labneh is made in Lebanese cuisine. So if you want and have time at hand, hang the yoghurt for a couple of hours. This will ensure a really creamy Muji Chetin.
The favourite Kashmiri Chutney goes amazingly well with most dishes, snacks, and almost everything! Best served with tea time pakodas and Kashmiri Nadur Monji (lotus stem snack), this chutney will add a great taste to your lunch and dinner sprees.
Muji Chetini – Kashmiri Radish Chutney
Indications for Muji Chetini Recipe or Kashmiri Radish Chutney
- Preparation Time: 5 minutes
- Cooking time: 2 minutes
- Cooking Gizmos: Mixing Bowl
- Serves: 2-3
Muji Chetini aka Muji Chetin
Muji Chetini - Kashmiri Radish Chutney Recipe
Ingredients
- 1 piece White Radish Mooli or Muji
- 0.5 Tablespoon Cumin Powder Jeera
- 0.25 Teaspoon Red Chilli Powder Kashmiri Lal Mirch
- 1 piece Green Chilli Fresh & finely chopped
- 0.25 Cup Coriander or Cilantro Hara Dhaniya (Fresh & finely chopped)
- 0.25 Teaspoon Salt Namak (Adjust it to your taste)
Instructions
- Grate radish and beat yoghurt in a bowl.
- Add the grated radish & salt to the yoghurt and mix well.
- Add Kashmiri lal mirch, cumin or jeera powder and small pieces of green chilli.
- Garnish with coriander leaves and serve.
Notes
- Ensure that you remove the water from radish after grating.
- Comes out best with homemade yoghurt.
- Some recipes advise is making it by sauteing grated radish in mustard oil. But then, it becomes more like a crisp salad or a side dish. This is called Talith Muji Chetin.
FINALLY, TO SUM IT UP
Muji Chetini – Kashmiri Radish Chutney
Muji Chetini – Kashmiri Radish Chutney or Raita Kashmiri Style Recipe – Radishes on their own may not enjoy much popularity, but this quick and tasty Muji Chetini is sure to hit the right spot even with Radish haters.
Fresh, grated radish is mixed with yoghurt and a few spices to make this flavoursome side dish/salad.
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