Radish Chutney


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


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.


Makes 1 to 1-1/2 cups.

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