Raddish n Cabbage Chutney

Ingredients:

• Raddish - small - 2 No.s
• Cabbage - Half - Finely chopped
• Onion - Big - 1
• Garlic - 5 Pieces
• Ginger - A small piece
• Curry Leaves - 2 stems
• Green chillis - 3
• Red dried chillis - 3
• Tomato - Big - 1
• Dhaniya seeds - Half tea spoon
• Corriander - Based on ur choice
• Tamarind - Lemon size
• Oil - required to fry the chopped vegetables n for seasoning the chutney - Max 4 tea spoons
• Jeera seeds - half tea sppon
• Mustard seeds - required for seasoning
• Urud Dal - 2 tea spoons
• Methi powder - a pinch
• Inguva - a pinch

Procedure:

• First of all boil the tamarind in little water and keep it aside.
• Switch on the stove and heat 2 tea spoons of oil in the pan. Just fry off chopped radish pieces along with ginger. Fry it for 5 min and keep it aside.
• Put an other pan, heat 2 tea spoons of oil. Put jeera seeds, dry chillies, green chillis,garlic, dhaniya seeds,urud dal,1 stem of curry leaves and chopped onions and fry for some time.
• Later add chopped tomatoes n corriander leaves and fry for some more time. Finally switch off the stove.
• Extract the tamarind juice by mashing it.
• Put all the fried ingredients along with required salt (max 1 1/2 tea spoon) and tamarind juice and grind well.

Seasoning the Chutney:

• Put a pan and heat 2 tea spoons of oil. 
• Add mustard seeds, little urud dal, jeera seeds,curry leaves,methi powder,inguva and chopped cabbage. 
• Fry them till the cabbage turns crispy and now add the grounded chutney. 
• Fry the chutney along with those ingredients for 5 to 10 min. 
• Take care that no water should be there.
• We can preserve this for 3 to 4 days.

* This chutney can be preserved for 1 week when refrigerated.