Chutneys in Indian cuisine is a condiment that is found almost daily on the plate. Providing a plethora of flavors, salty to sweet to sour to spicy, it makes for a great dip for dosas (fermented rice pancakes) or idlys (fermented steamed rice cakes). It can also work as a delicious sandwich spread! For kids who find it difficult to stomach vegetables, especially radish with its strong sulphurous smell, this is one dish that ill get radishes many vitamins into their bodies.
So where did this delicious condiment famous the world over actually originate from? Chutney originated over 2000 years ago on the Indian subcontinent on the form of a sauce or paste made from fresh ingredients. Chutney was eventually adopted by the Romans and then the British.
Though radish is an acquired taste, it has been around for sometime in food history. Radishes enter the historical record in 3rd century BC. Greek and Roman agriculturists of the 1st century AD gave details of small, large, round, long, mild, and sharp varieties. The large, mild and white East Asian form was developed in China, but is mostly associated in the West with the Japanese daikon, owing to Japanese agricultural development and larger exports.
Radishes are chock full of health benefits. Radish is one of the many cruciferous vegetables containing several great antioxidants associated with fighting free radical damage, a known cause of cancer. Besides that, radishes can act as a diuretic, helping the kidney discharge excess water.
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