Here are a few delicious ways to combine radishes and walnuts in recipes. These pairings are popular because the crisp, peppery radishes balance beautifully with the nutty, earthy crunch of walnuts.
Chef Ranveer Brar's Kashmiri Muli Ki Chutney - Muji Chetin
This version is classic Kashmiri, raw and vibrant, with yogurt for creaminess and a balance of heat from green chilies.
Ingredients (Serves 4 as a side)
1 large or 2 medium fresh white radishes (mooli/muji), peeled
½ cup walnut kernels (akhrot), lightly toasted if desired
1–2 green chilies (adjust for spice)
1 cup plain yogurt (dahi), whisked smooth (full-fat for best texture)
Salt to taste
½ tsp roasted cumin powder (bhuna jeera powder)
Optional: A handful of fresh coriander (dhania), chopped
Optional: A squeeze of lemon for extra tang
Step-by-Step Instructions (as shown by Chef Ranveer)
Prep the radish — Grate the peeled radish using a coarse grater. Squeeze out excess water gently (don't over-squeeze; you want some moisture for flavor).
Handle the walnuts — Roughly crush or chop the walnuts (Chef often uses a rolling pin or mortar for texture—keep it chunky for crunch!).
Mix the base — In a bowl, combine the grated radish, crushed walnuts, finely chopped green chilies, and salt. Let it sit for 2–3 minutes so flavors start melding.
Add yogurt & spices — Pour in the whisked yogurt, roasted cumin powder, and chopped coriander (if using). Mix everything well. Taste and adjust salt/chili/lemon if needed.
Rest & serve — Chill for 10–15 minutes for the best taste (the flavors deepen beautifully). Serve fresh as a side—it's fantastic with Kashmiri roti, kehwa, or any spicy main dish!
Pro Tips from Chef Ranveer's Style:
Use super fresh, crisp radish for that signature peppery kick.
Don't grind everything smooth—keep some texture for an authentic Kashmiri feel.
If you want it creamier, strain the yogurt first (like Greek yogurt).
It's naturally vegan-adaptable (skip or use plant-based yogurt) and great for digestion in winter!
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