Radish Chutney

Ingredients:
Radish 1 Small
Tomato 1
Onion 1
Green Chiles 1 – 2
Raw Mango 4 inch Piece
Chana Dal 1/2 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Cilantro few Sprigs
Salt to taste
Oil 1 tbsp

Talimpu:
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Curry Leaves 5
Oil 1 tsp

Method of preparation:
Peel, remove ends, wash and chop the white radish (1 1/4 Cups).
Wash and finely chop tomato.
Peel and finely chop the onion.
Remove stems, wash and roughly chop green chiles.
Wash and finely chop cilantro leaves.
Roughly chop raw green mango.
Roast chana dal, cumin seeds and mustard seeds till aromatic and ground into fine powder using a spice blender.
Heat oil in a pan, add chopped radish.
Cook covered for couple of minutes and then fry till light golden in color.
Then stir in green chiles and cook for couple of seconds.
Now add chopped onion and fry for couple of seconds or till onion softens.
Then stir in tomato and salt and cook till it softens.
Cool all the ingredients to room temperature and grind them into fine paste along with chopped mango, powdered chana dal mixture and cilantro.
Adjust salt if necessary and remove the radish chutney onto a bowl.
Heat oil in a small pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to the radish chutney.