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)

1. 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).

2. Handle the walnuts — Roughly crush or chop the walnuts (Chef often uses a rolling pin or mortar for texture—keep it chunky for crunch!).

3. 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.

4. 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.

5. 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!

Happy Cooking :)

"Mon dhania" appears to be a phonetic or affectionate way of referring to dhania (धनिया), which is Hindi for fresh coriander leaves (also known as cilantro). This is a classic Indian green chutney (hari dhania chutney), a vibrant, tangy, and spicy condiment that's a staple with snacks like samosas, pakoras, chaat, dosa, idli, or even as a spread in sandwiches.

Here's a simple, authentic recipe that serves 4-6 as a dip. It takes about 10 minutes to prepare.

Ingredients:

• 2 bunches fresh coriander leaves (dhania) – about 2-3 cups packed (wash thoroughly and roughly chop, discard thick stems)

• 2-4 green chilies (adjust for spice level)

• 3-4 garlic cloves (or 1-inch ginger for a milder version)

• 1-2 tbsp lemon juice (or 1 tsp amchur/dry mango powder for tang)

• 1 tsp cumin seeds (optional, for extra flavor)

• Salt to taste

• 2-4 tbsp water (as needed for blending)

• Optional add-ins for variations:

• A handful of fresh mint leaves (for dhania-pudina chutney)

• 1-2 tbsp roasted peanuts or yogurt (for creaminess)

• A small piece of raw mango (in season, for extra tang)

Instructions:

1. Wash the coriander leaves well under running water to remove any dirt. Pat dry or shake off excess water.

2. In a blender or food processor, add the chopped coriander leaves, green chilies, garlic (or ginger), cumin seeds, salt, and lemon juice.

3. Blend to a smooth paste, adding water little by little to achieve a thick but pourable consistency. Scrape down the sides as needed.

4. Taste and adjust: more lemon for tang, more chilies for heat, or salt as required.

5. Transfer to a bowl. For restaurant-style, you can temper with a tsp of hot oil and mustard seeds (optional).

Store in an airtight container in the fridge for 3-4 days or freeze in ice cube trays for longer.

This chutney looks like this when ready:

It's incredibly versatile – spicy, fresh, and healthy! Enjoy with your favorite snacks. If this isn't the exact variation you meant, share more details!