Hari Bhari Mooli Lasooni Chutney.

Hari Bhari Mooli Lasooni Chutney / Radish Leaves Chutney .......... 

It the season of greens, so many types of green leafy vegetables are available. I strongly believe that, these are supposed to be eaten during the season, so they crop up in abundance. So I keep thinking and asking friends different methods of preparing the same. I had posted the recipe of Radish Corn Bhurjee using Mooli / Radish leaves. Never knew the tender leaves could be ground and prepared chutney till a friend of mine ... Atul Sikandji .... gave this recipe of “Hari Bhari Mooli Chutney”. Thanks a lot Atulji for the Recipe. The recipe was simple with ginger as addition. I changed the recipe a bit and added Tender Radish Leave and Spring Garlics that are availbale in plenty now. Finally I added in the lemon juice too. This chutney is very health and can be had with cutlets or any other dishes of your choice. I served it with Cutlets which I will be posting soon.

Ingredients :

1 Cup Chopped Mooli. 

1 Cup Grated Mooli. 

2 Cups Chopped Mooli Leaves.

1 Cup Chopped Green Dhania Leaves. 

2 Tablespoons Chopped Mint Leaves. 

4 Tablespoons Spring Garlic.

12 Green Chilies – medium spicy one’s.

1 Teaspoon Roasted Jeera Powder. 

1/2 Teaspoon Sugar. 

½ lemon juice freshly squeezed.

Salt to taste.

The leaves mentioned above should all have been cleaned, picked, washed and then chopped. 

Take all the ingredients except for grated mooli and zap in your blender / mixer grinder to make a not very fine chutney consistency paste. Do not add much of water as the leaves have lots of moisture content in them.Then add the grated mooli to give body / bult to chutney. Mix well. The chutney is ready to be served.

You can increase / decrease the amount of chillies added to the chutney depending on how spicy you want the chutney to be. 

Serve the Hari Bhari Mooli Losooni Chutney with any dish of your choice. They go very well with kababs, cutlets, paratha etc. Go ahead and enjoy this chutney during the season.