The following recipe is from the January 19 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
I've always thought that part of eating an Indian meal is being able to tweak your plate with the array of condiments that are offered. Selections generally include a bright green mint-coriander chutney, sweet and sour tamarind, maybe a salty lime pickle, and almost always a cooling, yogurt-based cucumber raita. The raita is one of my favorites with toasted cumin, a bit of cilantro, and shredded or diced cucumber all bound together with creamy yogurt.
This Radish and Yogurt Chutney from Anjum Anand's Anjum's New Indian takes all of the elements of a classic raita and adds shredded radishes in place of cucumber. The sauce has the same clean, cool flavor, but the radish adds a great pepperiness and lovely fuchsia tone. Adding a bit of chopped green chile is optional, but the spiciness compliments the cool radish raita beautifully.
Adapted from Anjum's New Indian. Copyright © 2010. Published by Wiley. Available wherever books are sold. All Rights Reserved.
- 1/2 cup Greek yogurt
- 3 ounces red radishes, grated and squeezed to get rid of excess liquid
- Salt, to taste
- 1/2 teaspoon cumin seeds, toasted
- 4 fresh mint leaves, finely shredded
- 1/2 green chile, deseeded and chopped (optional)
Simply mix all the ingredients together in a bowl, then chill until ready to serve.