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    Home ยป Recipes ยป Sauces, Chutneys & Dips

    Moringa Leaves Chutney Recipe

    May 5, 2023. by Bhavana Patil. 6 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe

    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.

    Ingredients

    moringa chutney ingredients

    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 ยฝ 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?Donโ€™t forget to give a โ˜… rating below
    Moringa leaves Coconut Chutney served in a bowl with tempering on the top

    Moringa Leaves Chutney

    Bhavana Patil
    Moringa leaves Coconut Chutney isย a healthy South Indianย style chutneyย recipe made with moringa (drumstick leaves).
    5 from 8 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 minutes
    Cook Time : 5 minutes minutes
    Total Time : 10 minutes minutes

    Ingredients
      

    Measuring cup usedย 1 cup = 250 ml

    • 1 teaspoon coconut oil Or olive oil
    • ยฝ cup tender moringa (drumstick leaves) tightly packed
    • 3 green chillies
    • ยฝ 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
    • ยฝ teaspoon mustard seeds
    • ยผ 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 ยฝ 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.
    ย 
    Note:ย 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
    Tried this recipe?Share your photo and tag @indianveggiedelight or #indianveggiedelight

    Subscribe to my Youtube Channel for healthy & tasty video recipes. Looking for Instant Pot recipes, then check out my Instant Pot Recipes board on Pinterest.

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      Recipe Rating




    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 ๐Ÿ™‚ Do share how it turns out ๐Ÿ™‚

        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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