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.
- 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