Muji Chetin
Veg
Vegan
A raw Kashmiri radish chutney — finely grated fresh white radish mixed with chopped green chillies, coriander, a splash of tamarind water, and salt. Served uncooked, it is sharply pungent, refreshingly cool, and intensely flavoured from the radish's natural compounds. The standard raw condiment of the Wazwan, placed on the feast tray to cleanse the palate between rich meat preparations.
Cuisines
Kashmiri
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 5 min
Total: 20 min
2-3 servings
Ingredients
| 1 cup | radish (muji), thinly sliced |
| 1 cup | plain yogurt |
| 1 tablespoon | mustard oil |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | fennel seeds |
| 1 teaspoon | dried mint leaves |
| 1 teaspoon | red chili powder |
| — | salt to taste |
Instructions
- 1 In a bowl, whisk the yogurt until smooth and creamy.
- 2 Heat mustard oil in a small pan until it reaches its smoking point, then let it cool slightly.
- 3 Add cumin seeds and fennel seeds to the oil and let them splutter.
- 4 Pour the tempered oil with spices into the whisked yogurt and mix well.
- 5 Add the thinly sliced radish to the yogurt mixture.
- 6 Sprinkle red chili powder, dried mint leaves, and salt over the mixture.
- 7 Mix everything thoroughly until the radish slices are well coated with the yogurt and spices.
- 8 Let the mixture sit for 10-15 minutes to allow the flavors to meld together before serving.
Tips
For a more authentic taste, use Kashmiri red chili powder for its vibrant color and mild heat.