RADISH CHUTNEY
May 24th, 2008 Posted in UncategorizedRADISH CHUTNEY:
In a tsp of oil, fry a pea sized asafetida and 4sps black gram to a light
brown colour. Grind them coarsely with one handful of shredded coconut,
two handfuls of nicely cut radish, 7 green chillies, a small gooseberry
sized tamarind and enough salt.
