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Home » Recipes » Sauces, Chutneys & Dips

Moringa Leaves Chutney Recipe

Aug 1, 2022. by Bhavana Patil. 6 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Moringa leaves Coconut Chutney is a healthy South Indian style chutney recipe made with moringa (drumstick leaves) usually served as a side with idli, dosa, upma, or pongal. Vegan, low carb, and keto-friendly.

Moringa leaves Coconut Chutney served in a bowl with tempering on top

Other Drumstick/Moringa leaves recipes you can find from my blog are drumstick leaves paratha, moringa rice, moringa Dal, moringa raita.

How to make Moringa Chutney

Add one teaspoon of oil to a pan, add the green chilies and moringa leaves and saute for a minute until the leaves wilt. Dont overcook. Keep aside.

step to saute moringa leaves and green chillies with 1 teaspoon of oil collage

In a blender, take shredded coconut, roasted green chilies-moringa leaves mixture, tamarind, ginger, salt, and blend into a smooth paste by adding ½ cup of water.

step to blend to a smooth paste collage

Transfer to the serving bowl. Pour the tempering. Moringa/drumstick leaves coconut chutney is ready. Serve with dosa, idli, or chapati.

drumstick leaves coconut chutney served in a wooden bowl with tempering on the top

Serving suggestions

Serve Moringa coconut chutney with idli, upma, dosas, paniyaram, uttapam, poori, or chapati.

How long can I store this Moringa Chutney?

You can store this Drumstick leaves Coconut Chutney in an airtight container for up to 2-3 days in the refrigerator. 

Variations & Tips

  1. If you don't have tamarind replace it with lemon juice or curd. For authentic chutney recipes, tamarind is used.
  2. I sometimes like adding a few curry leaves while grinding gives a unique taste and is healthier.
  3. If you are using frozen shredded coconut, add some hot water while grinding or microwave frozen coconut for a few seconds before grinding. This will get you the right chutney consistency.

More Chutney Recipes

  • Mint-Peanut Chutney
  • Walnut Chutney
  • Ridge gourd Chutney
  • Onion Chutney
  • Raw Mango chutney
  • Tomato Chutney
Tried this recipe?Don’t forget to give a ★ rating below
Moringa leaves Coconut Chutney served in a bowl with tempering on the top

Moringa Leaves Chutney

Bhavana Patil
Moringa leaves Coconut Chutney is a healthy South Indian style chutney recipe made with moringa (drumstick leaves).
4.78 from 9 votes
Print Recipe Pin Recipe
Servings: 3
Calories : 152
Course: Side Dish
Cuisine: South Indian
Diet: Gluten-Free, Vegan, Vegetarian
Method: Stovetop
Prep Time : 5 minutes
Cook Time : 5 minutes
Total Time : 10 minutes

Ingredients
  

Measuring cup used 1 cup = 250 ml

  • 1 teaspoon coconut oil Or olive oil
  • ½ cup tender moringa (drumstick leaves) tightly packed
  • 3 green chillies
  • ½ cup shredded coconut
  • 1 teaspoon ginger (optional)
  • 1 small piece of tamarind Or 1 teaspoon of lime juice
  • salt adjust to taste

Extra Tempering:

  • 1 teaspoon oil
  • ½ teaspoon mustard seeds
  • ¼ teaspoon cumin (jeera) seeds
  • 1 stalk curry leaves

Instructions
 

  • Add one teaspoon of oil to a pan, add the green chilies and moringa leaves and saute for a minute until the leaves wilt. Dont overcook. Keep aside.
    step to saute moringa leaves and green chillies with 1 teaspoon of oil collage
  • In a blender, take shredded coconut, roasted green chilies-moringa leaves mixture, tamarind, ginger, salt, and blend into a smooth paste by adding ½ cup of water.
    step to blend to a smooth paste collage
  • Transfer in the serving bowl. Pour the tempering. Moringa/drumstick leaves coconut chutney is ready. Serve with dosa, idli, or chapati.
    Moringa leaves Coconut Chutney served in a bowl with tempering on the top

Notes

Variations & Tips:

  1. If you don't have tamarind replace it with lemon juice or curd. For authentic chutney recipes, tamarind is used.
  2. I sometimes like adding a few curry leaves while grinding gives a unique taste and is healthier.
  3. If you are using frozen shredded coconut, add some hot water while grinding or microwave frozen coconut for a few seconds before grinding. This will get you the right chutney consistency.
 
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 152kcalCarbohydrates: 16gProtein: 3gFat: 9gSaturated Fat: 6gTrans Fat: 1gSodium: 190mgPotassium: 164mgFiber: 2gSugar: 8gVitamin A: 28IUVitamin C: 106mgCalcium: 182mgIron: 1mg
Keyword drumstick leaves chutney, moringa leaves chutney
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48 shares

Reader Interactions

Comments

  1. Sujatha says

    January 06, 2021 at 11:28 pm

    5 stars
    Such a great healthy idea..will surely try this

    Reply
    • bhavana says

      January 13, 2021 at 7:48 pm

      Thank you Sujatha 🙂 Do share how it turns out 🙂

      Reply
  2. Beleszove Foldlanya says

    July 02, 2021 at 12:43 pm

    5 stars
    this sounds delicious~ thank you!
    One question-- is the shredded coconut, fresh coconut or dried? If fresh, can dried be substituted and do I need to rehydrate it 1st?

    Reply
    • Bhavana Patil says

      July 07, 2021 at 9:55 am

      Hi Beleszove, I have used fresh shredded coconut.In case you dont find fresh or frozen shredded coconut, you may also use desiccated or dry coconut, just add some hot water while blending.. gives the same consistency.But I highly recommend using fresh coconut.

      Reply
  3. Abhilasha says

    August 01, 2022 at 5:59 am

    Can one substitute dried leaves for fresh, if so how much quantities to take

    Reply
    • Bhavana Patil says

      August 01, 2022 at 11:59 am

      Hi Abhilasha, I haven't tried making it with the dried moringa leaves. I would recommend adding 1/4 or 1/3 cup. Then you can increase it if you like. Let me know if you give a try and how did it turn out.

      Reply

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