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Radish Pachadi

Quiche 'n' Tell
A hot yet creamy Andhra-style chutney made with white radishes and yoghurt.
5 from 2 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dish
Cuisine Indian


  • 4 white, medium-sized radishes(daikon), diced small
  • 3 fresh geen chillies (add or remove depending on the heat preference)
  • 3 small cloves of garlic
  • 1 tsp cumin seeds
  • 3-4 tbsp plain, yoghurt
  • 2 tsp gingelly oil or any other vegetable oil
  • Salt

For tempering

  • 2 tsp gingelly oil or any other vegetable oil
  • 1 tsp black mustard seeds
  • 4-5 fresh curry leaves


  • Heat 2 tsps oil in a pan and gently fry the diced radish, green chillies and cumin seeds on a medium flame for about 10 mins or till the radish turn slightly soft. Cool.
  • Put the cooked radish, chillies and cumin into a blender along with the garlic cloves, salt and yoghurt and grind to an almost fine paste (chutney consistency). Decant into a clean bowl.
  • Heat the remaining oil till very hot and crackle the mustard seeds and curry leaves. Pour the tempering into the chutney and mix. Store in a tightly-closed jar in the fridge for up to a week.
Keyword radish chutney, radish pachadi