Zutaten für White Radish Chutney Mooj
- 1/2 cup walnuts
- Daikon Radish
- Serrano Chili
- 1/2 teaspoon salt
- Cider Vinegar
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Zubereitung von White Radish Chutney Mooj
- Preheat oven to 350°F (175°C).
- Spread 1/2 cup walnuts evenly on a baking sheet.
- Bake for 10 minutes, then turn off the oven and let the walnuts sit in the residual heat for another 5 minutes to further enhance their flavor.
- In a food processor, pulse 2 cups grated white radish and 1-2 green chilies (adjust to your spice preference) using on/off turns until finely chopped but not completely pureed. Leave some texture!
- Add the toasted walnuts and 1/2 teaspoon of salt. Pulse until combined but still slightly chunky.
- With the motor running, slowly drizzle in 2 tablespoons of white wine vinegar (or rice vinegar) until desired consistency is reached.
- Transfer the chutney to a covered bowl. Refrigerate for at least 30 minutes to allow the flavors to meld before serving. The chutney will deepen in flavor if refrigerated overnight.
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
9g
Fat
23g
Carbs
3g
