Ingredients​
| White radish cut into pieces | 1 cup |
| Red chillies | 12 |
| Small onions peeled | 12 |
| Grated fresh coconut | ¼ cup |
| Tamarind | small gooseberry sized |
| Garlic | 2 flakes |
| Salt | as required |
| Asafetida | little |
| VVS Gingelly Oil |
for frying |
| Mustard seeds | ¼ tsp(for seasoning) |
Methods
- Heat oil and fry onion, red chillies and radish pieces till it turns golden.
- Add grated coconut at the end and fry for another 2 minutes.
- Allow to cool and grind coarsely with garlic, soaked tamarind and salt.
- Heat little oil, add mustard seeds, allow to splutter, and pour over chutney. Mix well.