Summary: Make delicious radish leaves chutney to serve with paratha.
Radish leaves chutney is a light, tasty and nutritious dish, which can be served with parathas, rotis or snacks. Its freshness and mild spicy taste make it perfect for people of all ages.
Mooli Patto Chutney: Radish leaves chutney is a delicious and nutritious dish, which is light, green and quick to prepare. In this, the freshness of radish leaves, mild spicy green chillies, flavor of ginger-garlic and sourness of lemon together make it perfect for people of all ages. It can be served with paratha, roti, naan or snacks and it not only tastes amazing but is also very beneficial for health. Radish leaves are packed with nutrition, and using them in a way that tastes great is what makes them special. So let us know how to make it.
- cup radish leaves wash and chop well
- 2 Green chilly
- 1 inch piece Ginger
- 3 buds Garlic
- 1/2 spoon mustard/cumin for tempering
- 1 spoon Oil for tempering
- 1 spoon lemon juice
- 1 spoon Coconut
- Salt as per taste
Step 1: Wash radish leaves
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Wash the radish leaves thoroughly to remove all the soil and dirt. Chop the leaves a little.
Step 2: Add spices to the mixer
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Add radish leaves to the mixer along with green chillies, ginger and garlic. If you are adding coconut, you can also add it at this time.
Step 3: Grind and prepare chutney
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Grind all the ingredients well and make a smoothie-like chutney. At this time add salt and add some water as per requirement so that the consistency becomes like smoothie.
Step 4: Add lemon to the chutney
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Add lemon juice to the ground chutney. Lemon juice is essential to maintain the green color and bring freshness to the taste.
Step 5: Add tempering to the chutney
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If you want to add tadka, heat oil in a pan and add mustard seeds or cumin seeds. When it starts crackling, immediately add it to the chutney. It enhances taste and aroma.
Step 6: Serve chutney with paratha
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Chutney is ready. Serve it with hot or cold paratha, roti or snacks. It is liked by people of all ages and is healthy as well as tasty.
Wash the radish leaves thoroughly to remove all the soil and sand.
Do not cook the leaves for a long time or put them in hot water, otherwise their green color may fade.
While grinding the chutney, add some water so that the consistency is like a smoothie, neither too thick nor too thin.
Add lemon juice immediately, this keeps the green color beautiful and brings freshness to the taste.
If you are adding coconut, add it later for freshness, so that both the taste and texture remain intact.
When stored in the refrigerator, keep it in an airtight container, it remains fresh for 1–2 days.
