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 and is vegan ,low carb and keto friendly.
Other Drumstick/Moringa leaves recipes you can find from my blog are drumstick leaves paratha ,moringa rice , moringa Dal ,moringa raita.
SERVING SUGGESTIONS
Moringa coconut chutney can be served 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 up to 2-3 days in the refrigerator.
HOW TO MAKE MORINGA CHUTNEY STEP BY STEP
Add 1 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.
In a blender take shredded coconut ,roasted green chillies-moringa leaves mixture , tamarind ,ginger ,salt and blend into a smooth paste by adding ½ cup of water.
Transfer in the serving bowl.Pour the tempering.Moringa/drumstick leaves coconut chutney is ready and can be served with dosa, idli or chapati.
VARIATIONS & TIPS:
- If you dont have tamarind replace it with lemon juice or curd.For authentic chutney recipe tamarind is used.
- I sometimes like adding few curry leaves while grinding gives unique taste and is more healthier.
- If you are using frozen shredded coconut, add some hot water while grinding or microwave frozen coconut for few seconds before grinding.This will get you right chutney consistency
OTHER CHUTNEY RECIPES YOU MAY TRY
MORINGA LEAVES CHUTNEY RECIPE CARD
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Moringa leaves chutney
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 to taste
Extra Tempering:
- 1 teaspoon oil
- ½ teaspoon mustard seeds
- ¼ teaspoon cumin (jeera) seeds
- 1 stalk curry leaves
Instructions
- Add 1 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.
- In a blender take shredded coconut ,roasted green chillies-moringa leaves mixture , tamarind ,ginger ,salt and blend into a smooth paste by adding ½ cup of water.
- Transfer in the serving bowl.Pour the tempering. Moringa chutney is ready and can be served with dosa, idli or chapati.
Notes
VARIATIONS & TIPS:
- If you dont have tamarind replace it with lemon juice or curd.For authentic chutney recipe tamarind is used.
- I sometimes like adding few curry leaves while grinding gives unique taste and is more healthier.
- If you are using frozen shredded coconut, add some hot water while grinding or microwave frozen coconut for few seconds before grinding.This will get you right chutney consistency
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Such a great healthy idea..will surely try this
Thank you Sujatha 🙂 Do share how it turns out 🙂