Chutney is an important part of Indian cuisine, and even a small piece can make ordinary food taste delicious. This is why women and grandmothers have been preparing various fruit and vegetable chutneys for centuries, regardless of the season. However, most people only make mango or chili chutney. Today, we will teach you how to make a new, spicy, and tangy chutney from a mixture of beetroot and radish.
This mix is not only very crunchy and tasty but is also considered beneficial for digestion and hemoglobin. Prepared with the addition of roasted mustard (yellow or black) and special spices, this quick chutney takes only 10-15 minutes to prepare without needing sun drying. Its sour-spicy flavor instantly enhances the appearance and taste of any bland food or simple rice with dal.
Ingredients
The following components are needed for preparation: one large beetroot (cut into long thin slices), one large radish (cut into long thin slices), 4-5 green chilies (slitted lengthwise), one inch of ginger (cut into long strips), 2 tablespoons of yellow/black mustard (coarsely ground) for tanginess and flavor, 1 tablespoon of cardamom (coarsely ground), 1/2 teaspoon of fennel (coarsely ground), 1/2 teaspoon of whole cumin seeds (coarsely ground), 1/2 teaspoon of turmeric powder, 1 teaspoon of red/Kashmiri chili powder, 1 tablespoon of amchur powder or lemon juice, 3-4 tablespoons of mustard oil, black and white salt to taste, and 1/4 teaspoon of asafoetida.
Instructions
First, wash the radish and beetroot and spread them on a clean cotton towel for 15-20 minutes to completely remove excess moisture, as moisture can lead to the quick spoilage of the chutney.
In a large bowl, mix the sliced radish, beetroot, green chilies, and ginger strips. Then add the coarsely ground mustard, cardamom, fennel, black cumin, turmeric, red chili, asafoetida, amchur powder, and both types of salt. Next, heat the mustard oil in a small pan or on the stove until it smokes. After that, turn off the heat and let the oil cool slightly to a warm state.
Pour the warm oil over the mixture of spices and vegetables. Using a spatula, thoroughly mix all ingredients so that the spices evenly coat the radish and beetroot. Cover the chutney and let it sit for 1-2 hours so that the sour-spicy aroma of the mustard and spices fully penetrates the vegetables. The finished tangy beetroot and radish chutney should be stored in clean, dry glass jars in the refrigerator; it will remain fresh and crunchy for 15-20 days.