Mujh Chetin
A refreshing and pungent Kashmiri chutney made with grated radish and creamy yogurt. This simple, no-cook recipe is spiced with green chilies and mint, making it a perfect cooling side for spicy Kashmiri dishes like Rogan Josh or Yakhni.
For 4 servings
5 steps.
- 1
Prepare the Radish: Wash, peel, and finely grate the radishes
- a.Place the grated radish in a muslin cloth or a fine-mesh sieve. Press and squeeze firmly to remove as much water as possible. This is the most critical step to ensure a thick, creamy chutney. Discard the water.
- 2
Prepare the Yogurt Base: In a medium-sized mixing bowl, add the thick curd
- a.Whisk it vigorously for about 1-2 minutes until it is completely smooth, creamy, and free of any lumps.
- 3
Step 3
- a.Combine Ingredients: Add the squeezed grated radish, finely chopped green chilies, mint leaves, and coriander leaves to the bowl of whisked yogurt.
- 4
Step 4
- a.Season and Mix: Sprinkle in the salt, Kashmiri red chili powder, and roasted cumin powder. Gently fold all the ingredients together until everything is evenly combined. Taste and adjust the salt or green chilies if needed.
- 5
Step 5
- a.Chill and Serve: Cover the bowl and refrigerate the chutney for at least 30 minutes. This resting time is essential for the flavors to meld and develop. Serve the Mujh Chetin chilled as a refreshing side with Kashmiri pulao, kebabs, or other main courses.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the creamiest texture, use hung curd or Greek yogurt.
- 2Squeezing the radish is non-negotiable. Any leftover water will make the chutney runny.
- 3Always use fresh herbs (mint and coriander) for the best aroma and flavor.
- 4Letting the chutney rest in the fridge is crucial. The pungency of the radish mellows, and the flavors blend beautifully.
- 5For a milder version, deseed the green chilies before chopping them.
- 6This chutney is best consumed on the day it is made for optimal freshness and texture.
Adapt it for your goals.
Add Nuts
For a crunchy texture and nutty flavor, add 2 tablespoons of coarsely crushed walnuts. This is a common variation in Kashmiri households.
Add SpiceAdd Spice
For a more authentic Kashmiri aroma, add a pinch (about 1/4 teaspoon) of crushed caraway seeds (shah jeera) along with the other spices.
Vegan VersionVegan Version
To make this chutney vegan, substitute the dairy curd with a thick, unsweetened plant-based yogurt, such as coconut or cashew yogurt.
Why this is on our healthy list.
Promotes Gut Health
The curd (yogurt) is a natural probiotic, which helps maintain a healthy balance of gut bacteria, aiding digestion and improving overall gut health.
Aids in Digestion
Radishes are an excellent source of dietary fiber, which helps regulate bowel movements, prevent constipation, and support a healthy digestive system.
Natural Cooling Agent
Both yogurt and radish have cooling properties, making this chutney an excellent accompaniment to spicy and heavy meals, helping to balance the heat and aid digestion.
Frequently asked questions
One serving of Mujh Chetin (about 1/4 cup) contains approximately 45-55 calories, making it a very light and low-calorie side dish.