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Author Notes: Fresh, crunchy, bright with a little bite, radishes are always welcome in a summer salad. All the better to keep them on hand in a lively chutney, as part of your repertoire of wow-condiments and sauces. For this recipe I turned to a good friend and wonderful cook, born and raised in Delhi. "Easy, here's what you do," she said, "Take radishes, ginger, curry, onion and green chili pepper... add mint leaves. Cook light, very fresh and healthy." I added green apples, a splash of orange for a relish delish! - Vivian Henoch
Makes about a cup
- 1 bunch radishes, chopped
- 1 Granny Smith apple
- 1 jalapeno pepper, seeded and chopped fine
- 1 tablespoon curry powder
- 1 to 2 tablespoons fresh ginger, minced
- 2 tablespoons red onion, chopped
- 2 tablespoons orange juice (or fresh squeezed lemon)
- 1 pinch sugar
- 2 tablespoons virgin olive oil
- 1/2 cup fresh mint leaves, chopped
- salt to taste
- Heat oil in a saute pan, add curry powder and stir to release flavor. Add chopped radishes, apple, chili pepper, ginger, onion and saute until veg and fruit mixture is slightly softened, but not lost its crunch.
- Add sugar, splash of orange juice and salt to flavor. Remove from heat, stir in fresh chopped mint. Serve chilled or warm as a condiment with fish, chicken or meat
- This recipe was entered in the contest for Your Best Radishes or Turnips
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