Food
Radish Chutney
By Yankee Magazine|Sep 21 2007|
This chutney is delicious with many Indian dishes, but it is especially good with lamb. But be forewarned: it’s very hot. And be sure to remove the hot pepper seeds or it’ll be hotter still.
Yield
Makes 1 to 1-1/2 cups.
Ingredients
6 to 8 red radishes, trimmed
1 large white radish (Daikon or Chinese), peeled and cut up
Handful walnuts
Several hot peppers, sliced (remove seeds first)
Handful fresh mint, plus extra for garnish
1/2 teaspoon salt
Instructions
Place all ingredients in a food processor and process until finely ground. (If peppers are very hot, handle them carefully to avoid burning your eyes and skin with the volatile oils.) Mound chutney in bowl and garnish with a few fresh mint leaves. Serve as a condiment.
