With the Radishes we pulled from the garden last weekend we tried to come up with recipes for these peppery things. I decided to make a chutney but with Indian flavours ….its spicy and sweet; and is great with cheese, in a sandwich or as it has the peppery taste would be good with a juicy steak. I actually could eat it by the spoonful 🙂

Ingredients:

440g Radishes Sliced

3 Red Onions Sliced

2 Tbsp Grated Ginger

3/4 Garlic Cloves

1 Tsp Cumin Powder

1 Tsp Coriander Powder

1 Tsp Tamarind

1 Tbsp Vinegar (I used Red Wine Vinegar)

1/2 Tsp Salt

Handful of Curry Leaves

1 Cinnamon Stick

2 Black Cardamon Pods

2 Tbsp Brown Sugar

1 Tbsp Honey

40g Butter

Water

Method:

In a deep saucepan put in the butter and the onion. Cook the onions on a medium heat until soft, then add in the sugar and let it caramalise.

Now add in the ginger and garlic and cook for a few minutes…

Add the cinnamon stick , black cardamon and dry spices and cook for a few minutes more.

Stir in the radish, salt and the curry leaves and coat the radish in all the spices.

Add in the tamarind

Then pour in the vinegar..

Now add a little bit of water, not too much just a drizzle so the base of the pan is not dry. Keep adding a little if needed but you really want its own juices to come out.

Pour in the honey and let it simmer on a low heat. I cooked this for about an hour, what you want is the colour to darken and the onions to be soft. The radish still has a bit of a bite. The taste should be sweet and spicy with a smokey-ness coming from the cardamon.

Sterilize a jar and put the chutney in whilst still warm, removing the curry leaves, cardamon and cinnamon stick.