Jajju Mullangi (Smashed Radish) Chutney

# of servings:  6
Preparation Time:  5 mins	Cook Time:  2 mins (optional)

When crunched for time and yet want to serve a delicious and traditional accompaniment, this is a great choice!  With almost no cooking time needed, it can be whipped up quickly and served with roti, chapati or hot rice.

Ingredients:

• Chopped radish - 2 cups
• Grated coconut - 1.5 cups
• Roasted gram - 0.25 cup
• Red chilies - 8 
• Salt
• Tamarind paste - 0.5 tsp
• Jaggery (or) brown sugar - 1 tsp
• Mustard seeds - 0.25 tsp
• Asafoetida - 2 pinches
• Curry leaves - 2 stalks

Method:

• Peel and roughly chop the radish
• Place the coconut, roasted gram, red chilies, salt, tamarind paste and jaggery in a blender jar
• With little hot water, make it into a coarse paste ('Ice crush' setting works well)
• Add the chopped radish to the blender jar and pulse it, just enough to make it smash the radish and blend with the coconut, etc
• In a vessel, heat a couple tsps of oil ('Saute' mode in IP) (Can choose to skip this seasoning) 
• Add asafoetida and splutter the mustard seeds
• Add curry leaves to it and turn off the heat
• Add it on the ground chutney and mix in the seasoning
• Serve with some hot roti, chapati or hot rice

Tips and Tricks:

• Use a little less red chilies as the pungency of the radish will compensate for the spice
• Using hot water in the blender jar doesn't let the oil in the coconut to not make the jar greasy, making clean up easier
• Pulsing the radishes just a little bit keep the texture and flavor of the chutney better

Pictures: 

Final Outcome: