- Servings: 4
- Preparation time: 5 minutes.
- Grinding time: 2 minutes.
- Total time: 7 minutes.
The radish foliage gets thrown away; most of the time in India but here in Japan I never throw it. The red/pink beautiful round radish that is hard to find everywhere but easily available in the super market of our vicinity in Shibaura, Tokyo.
I mostly used this crunchy leaf as salad for its deliciousness; a powerhouse of antibacterial, antimicrobial nutrients and also vitamin C.
Sometimes instead of coriander or mint leaves I used this radish foliage for chutney/dip; try to prepare in your own kitchen. Ingredients are few and very handy… can be served with Indian breakfast as well as European breakfast or meal.
Ingredients:
- Radish leaves: 50 gm.
- Ginger: 1” piece
- Garlic shoot/garlic clove: 2-3 no.
- Green chilli: 1 no.
- Mustard oil/olive oil: one teaspoon
- Salt: ¼ teaspoon
- Fried split dal: 1 tablespoon
- Lemon juice: 1 teaspoon
Preparation:
- Take only the leaves of the radish, chop roughly, and Keep aside.
- Chop garlic, ginger and green chilli, keep aside.
Method:
- Grind all the above prepared ingredients together. Make into a fine paste.
- Add mustard oil and lemon juice mix well.
- Chatpati (spicy) “Radish leaf chutney” is ready to be served with breakfast or meal.
- It also goes very well with a simple meal of rice and lentil (Dal-Chawal).
Radish leaf (Muli Patta) chutney by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.