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Radish Chutney

Jazz up any dish with this uniquely crisp and flavorful chutney.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Condiment
Cuisine: Indian
Keyword: Low-Carb, Plant-Based, Vegetarian
Servings: 24 people
Calories: 42kcal


  • 3 cups radishes roughly chopped
  • 1/2 teaspoon panch foron mixture of nigella seeds, cumin seeds, mustard seeds/wildcelery seeds, fennel seeds and fenugreek seeds
  • 2 to 3 garlic cloves chopped
  • 1 teaspoon cumin ground, dry roasted
  • 1 teaspoon coriander ground, dry roasted
  • 1 teaspoon red chili ground, dry roasted
  • 2 to 3 teaspoons sugar stevia
  • 1 teaspoon salt
  • 3 tablespoons tamarind paste
  • 1 teaspoon vinegar
  • 1 tablespoon oil


  • Boil chopped radish in a small amount of water until soft.
  • Semi mash the radishes with a fork. Set aside.
  • Heat oil on a separate pan.
  • Add garlic and sauté until fragrant.
  • Add panch foron.
  • Once panch foron starts to splatter, add the semi mashed radish.
  • Add all other spices, sugar (stevia), tamarind paste, vinegar and salt.
  • Cook at medium-low heat, mixing occasionally until water evaporates.


The amount of sugar (stevia) depends on the sourness of tamarind. Adjust according to your taste. Chop the radishes roughly by hand to get soft chunks in the chutney. If they are too fine or chopped in a food processor, the chutney will be puree like.


Serving: 2tablespoons | Calories: 42kcal | Carbohydrates: 4.9g | Protein: 0.6g | Fat: 2.5g | Sodium: 412mg | Fiber: 1.2g | Sugar: 3.3g |