Muji Chetin

Muji Chetin

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

Radish 1 cup Radish , thinly sliced
Yogurt 1 cup Yogurt , plain
mustard oil 1 tablespoon Mustard oil
Cumin 1 teaspoon Cumin , seeds
Fennel Seed 1 teaspoon Fennel Seed
Mint 1 teaspoon Mint , dried leaves
red chili powder 1 teaspoon Red chili powder
salt — Salt , to taste

Instructions

  1. 1 In a bowl, whisk the yogurt until smooth and creamy.
  2. 2 Heat mustard oil in a small pan until it reaches its smoking point, then let it cool slightly.
  3. 3 Add cumin seeds and fennel seeds to the oil and let them splutter.
  4. 4 Pour the tempered oil with spices into the whisked yogurt and mix well.
  5. 5 Add the thinly sliced radish to the yogurt mixture.
  6. 6 Sprinkle red chili powder, dried mint leaves, and salt over the mixture.
  7. 7 Mix everything thoroughly until the radish slices are well coated with the yogurt and spices.
  8. 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.