Radish leaf (Muli Patta) chutney

  • Servings: 4
  • Preparation time: 5 minutes.
  • Grinding time: 2 minutes.
  • Total time: 7 minutes.

The radish foliage gets thrown away; most of the time in India but here in Japan I never throw it. The red/pink beautiful round radish that is hard to find everywhere but easily available in the super market of our vicinity in Shibaura, Tokyo.

I mostly used this crunchy leaf as salad for its deliciousness; a powerhouse of antibacterial, antimicrobial nutrients and also vitamin C.

Sometimes instead of coriander or mint leaves I used this radish foliage for chutney/dip; try to prepare in your own kitchen. Ingredients are few and very handy… can be served with Indian breakfast as well as European breakfast or meal.


  • Radish leaves: 50 gm.
  • Ginger: 1” piece
  • Garlic shoot/garlic clove: 2-3 no.
  • Green chili: 1 no.
  • Mustard oil/olive oil: one teaspoon
  • Salt: ¼ teaspoon
  • Fried split dal: 1 tablespoon
  • Lemon juice: 1 teaspoon


  1. Take only the leaves of the radish, chop roughly, and Keep aside.
  2. Chop garlic, ginger and green chili, keep aside.


  1. Grind all the above prepared ingredients together. Make into a fine paste.
  2. Add mustard oil and lemon juice mix well.
  3. Chatpati (spicy) “Radish leaf chutney” is ready to be served with breakfast or meal.
  4. It also goes very well with a simple meal of rice and lentil (Dal-Chawal).
Radish leaf (Muli Patta) chutney
Grind all the above prepared ingredients together
Make into a fine paste
Add lemon juice
Add mustard oil
Radish leaf (Muli Patta) chutney
Radish leaf (Muli Patta) chutney
Radish leaf (Muli Patta) chutney

CC BY-NC-SA 4.0 Radish leaf (Muli Patta) chutney by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

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