Ingredients
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1/2
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1
-
1
-
1/2
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1
-
-
-
-
-
-
-
-
-
-
Directions
White Radish Chutney (Mooj),For Zaar World Tour II – Asia/India (Kahsmir). Recipe source: Bon Appetit (April 1986),I’ve never had a chutney liked this before, and I liked it. It complimented the lentils, rice and caramelized onions that I served it with very well. I did not find it very spicy at all, but the radish flavor really came through after sitting in the fridge for a while.,Very intersting recipe. I had some radishes in my house and I was curious of what I could do with it that would be diffrent, and this fit the bill. Was quite spicy, a bit to spicy for my mom but I enjoyed it enough for both of us lol.
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Steps
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1
Done
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Preheat Oven to 350-Degrees F. |
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2
Done
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Spread Walnuts Out on a Cookie Sheet and Bake For 10 Minutes (or Until Toasted). Turn Oven Off but Let Walnuts Sit in Oven For Another 5 Minutes. |
|
3
Done
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in a Food Processor, Puree Radish and Chili Using on/Off Turns. |
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4
Done
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Add Walnuts and Salt and Puree. |
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5
Done
|
Add Vinegar. |
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6
Done
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Remove from Processor to a Covered Bowl and Refrigerate. |
