Radish and Yogurt Chutney ~ Raita

For the last week of cooking form cookbook challenge I have a very quick and easy raita from Anjum Anand’s New Indian cookbook. According to Anjum, this raita is called chutney in Kashmir and is served as a dip for kebabs.

Radish raita, Anjum Anand's New Indian, Cooking from cookbook challenge

These two pictures were taken on two different days. Above was shot this morning and the below picture last evening.

Radish raita, Anjum Anand's New Indian, Cooking from cookbook challenge

Source: Anjum Anand’s New Indian
Preparation: 10 minutes
Serves: 1 – 2


  • 4 Red Radish grated and water squeezed or 1/4 – 1/3 cup squeezed grated Radish
  • 4 Mint Leaves chopped
  • 1/4 tsp. roasted Cumin Seeds Powder
  • 1/2 – 1 Green Chili seeded and chopped (opt)
  • 1/4 tsp. Salt (adjust to taste)
  • 1/2 cup Yogurt


  • Wash and cut the tips of the radish. Grate the radish and squeeze as much liquid as possible from the grated radish.
  • Mix all the ingredients and serve it as a dip with kebabs or as a side dish with rice.

Recipes I posted this month in 2009, in 2010, in 2011 and in 2012.
Events: Linking this to Fabulous Feast Friday, a linky party started by Mireille. This weekend I am hosting edition # 3 along with my co-host Pavani. This is also my entry for this week’s Cooking from Cookbook Challenge.

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