White Radish Chutney (Mooj)

1. Preheat oven to 350-degrees F.

2. Spread walnuts out on a cookie sheet and bake for 10 minutes (or until toasted). Turn oven off but let walnuts sit in oven for another 5 minutes.

3. In a food processor, puree radish and chili using on/off turns.

4. Add walnuts and salt and puree.

5. Add vinegar.

6. Remove from processor to a covered bowl and refrigerate.

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Nutrient	Quantity
Total fats	109 g
Carbohydrates	0.0465 g
Energy	964.61 kCal
Fatty acids, total saturated 18:3 undifferentiated	11.336 g
Water	4.6905 g
Calcium, Ca	0.35 mg
Fatty acids, total saturated 20:1	0.436 g
Sodium, Na	0.25 mg
Fatty acids, total saturated 16:1 undifferentiated	0.109 g
Total lipid (fat)	109 g
Manganese, Mn	0.0125 mg
Fructose	0.015 g
Fatty acids, total saturated 16:0	7.63 g
Choline, total	0.436 mg
Sugars, total	0.02 g
Fatty acids, total saturated 18:0	2.18 g
Selenium, Se	0.005 g
Ash	0.0085 g
Fatty acids, total saturated 18:1 undifferentiated	24.198 g
Copper, Cu	0.0004 mg
Iron, Fe	0.01 mg
Carbohydrate, by difference	0.0465 g
Phosphorus, P	0.4 mg
Fatty acids, total saturated 18:2 undifferentiated	57.661 g
Glucose (dextrose)	0.005 g
Zinc, Zn	0.002 mg
Fatty acids, total polyunsaturated	68.997 g
Phytosterols	191.84 mg
Vitamin K (phylloquinone)	16.35 g
Fatty acids, total saturated	9.919 g
Fatty acids, total monounsaturated	24.852 g
Vitamin E (alpha-tocopherol)	0.436 mg
Magnesium, Mg	0.25 mg
Potassium, K	3.65 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
walnut	0.5 cup	963.56	0	109
cider vinegar	1 teaspoon	1.05	0.0465	0
daikon radish	1 cup	0	0	0
serrano chili	1	0	0	0