Mooli ki chutney (fresh radish chutney)
Vegetarian
मूली की चटनी · mūlī kī caṭnī
Grated winter radish with green chilli, ginger, coriander and lemon, finished with a sizzle of mustard oil, ajwain and asafoetida. Crunchy, peppery and sharp, for makki di roti and parathas.
Mooli ki chutney (fresh radish chutney) is an Indian condiment, ready in about 27 minutes and made with daikon, green chilli and fresh ginger. It serves 6 and is rated beginner to cook.
No licensed photograph of this dish yet.
- Prep
- 15 min
- Cook
- 2 min
- Rest
- 10 min
- Total
- 27 min
- Serves
- 6
- Level
- Beginner
- Calories
- 25
Method
Step 1
Scrub and peel the radish and grate it on the coarse side of a box grater (opens in a new tab). If the leaves are young and tender, chop a small handful finely and add them too.
How it looks · Photo: Klaus Nielsen on Pexels Step 2
Toss the radish with the salt in a bowl and leave for 10 minutes. Squeeze it lightly by the handful, just enough to lose the pool of liquid; do not wring it dry.
Step 3
Mix in the green chilli (opens in a new tab), ginger, coriander, roasted cumin and lemon juice (opens in a new tab).
Step 4
Heat the mustard oil (opens in a new tab) in a small pan until it just smokes, then lower the heat. Add the ajwain (opens in a new tab) and asafoetida (opens in a new tab) and let them sizzle for 5–10 seconds; take the pan off the heat and stir in the chilli powder, if using.
- 2 min
- medium heat
- Frying pan / skillet (opens in a new tab)
Food safety: Hot oil spits when seeds and leaves go in; keep your face back and have the lid nearby.
Step 5
Pour the sizzling tadka over the radish, mix well and taste for salt and lemon. Serve within a few hours, while it is still crisp.
- 1 min
About this dish
- Origin
- Punjab, Uttar Pradesh and the northern plains, India · Commonly attributedA seasonal home relish of the North Indian winter, when long white mooli is cheap and sweet. Recipes vary from plain grated radish with salt and chilli to tempered versions like this; it is less documented than mooli paratha or lachha, so this records the commonly made form.Also popular in PakistanMore food from India
- Dish
- Lunch · Dinner · Breakfast · Condiments, chutneys & relishes
- Cooking method
- Raw, Sautéed
- Taste
- peppery, fresh, tangy, spicy (chilli heat)
- Diet
- Vegan · Dairy-free · No nut ingredients · Low-carbWorked out from the ingredients. How labels work
All labels
Vegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Paleo-style · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-carb · DASH-style - Good for
- Everyday · Budget-friendly
- Cook more with
- Daikon · Green chilli · Fresh ginger · Coriander leaves · Lemon juice · Ground cumin
- Techniques
- Sautéing · Tadka (tempering)
Allergens
- May contain: Wheatfrom asafoetida
- May contain: Glutenfrom asafoetida
- Contains, can be adapted: Mustardfrom mustard oil
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
25 kcal per serving
Estimated1 serving ≈ 45 g · recipe makes 6
Where the energy comes from
- Protein 6%
- Carbohydrate 38%
- Fat 55%
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Energy | 25 kcal | 55 kcal |
| Protein | 0.4 g | 0.9 g |
| Carbohydrate | 2.5 g | 5.5 g |
| Net carbohydrate | 1.7 g | 3.7 g |
| Sugars | 1.2 g | 2.8 g |
| Added sugars | 0 g | 0 g |
| Fibre | 0.8 g | 1.8 g |
| Fat | 1.6 g | 3.7 g |
| Saturated fat | 0.2 g | 0.4 g |
| Trans fat | 0 g | 0 g |
| Cholesterol | 0 mg | 0 mg |
| Sodium | 269 mg | 597 mg |
| Salt equivalent | 0.7 g | 1.5 g |
Vitamins & minerals per serving
- Potassium
- 124 mg
- Calcium
- 15 mg
- Iron
- 0.4 mg
- Magnesium
- 9 mg
- Vitamin A (RAE)
- 9 µg
- Vitamin C
- 14 mg
- Vitamin D
- 0 µg
- Vitamin B12
- 0 µg
- Folate (DFE)
- 14 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- Optional ingredients are not included: cayenne / chilli powder.
- Not counted (tiny amounts or “to taste”): ajwain, asafoetida.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Winter radish is sweet and juicy; a woody, pithy summer radish will be harsh. Choose firm, heavy roots with fresh leaves.
- Salt and squeeze just before serving; radish keeps weeping liquid as it stands.
Common mistakes
- Making it hours ahead: raw radish develops a strong sulphurous smell and goes limp.
- Wringing out all the juice, which leaves dry shreds.
Serve with
- Serve with makki di roti and sarson ka saag, missi roti, aloo paratha or dal-chawal.
Storage
- Best eaten the day it is made; refrigerate covered for up to 1 day.
Variations
- Kashmiri muj chetin: Grated radish mixed with green chilli, salt and often thick yoghurt and crushed walnuts; eaten with Kashmiri wazwan and rice.
- Mooli dahi chutney: Fold the squeezed radish and seasonings into 150 g thick yoghurt instead of tempering it.
- Ground mooli chutney: Blend the radish with green chilli, coriander and lemon to a coarse green-white paste.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Goes with
Recipe DNA
How this dish is built
Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
What the dish is built around
Main ingredient
- Daikon, washed, peeled and coarsely grated (1 medium mooli)250 g
- Lemon juice20 ml · 21 g
Make it milder, swap ingredients for your diet, change the batch size or thickness — the original stays as it is.
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