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.
Other Drumstick/Moringa leaves recipes you can find from my blog are drumstick leaves paratha, moringa rice, moringa Dal, moringa raita.
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.
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.
Transfer to the serving bowl. Pour the tempering. Moringa/drumstick leaves coconut chutney is ready. Serve with dosa, idli, or chapati.
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
- If you don't have tamarind replace it with lemon juice or curd. For authentic chutney recipes, tamarind is used.
- I sometimes like adding a few curry leaves while grinding gives a unique taste and is healthier.
- 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
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 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.
- 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.
- Transfer in the serving bowl. Pour the tempering. Moringa/drumstick leaves coconut chutney is ready. Serve with dosa, idli, or chapati.
Notes
Variations & Tips:
- If you don't have tamarind replace it with lemon juice or curd. For authentic chutney recipes, tamarind is used.
- I sometimes like adding a few curry leaves while grinding gives a unique taste and is healthier.
- 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.
Nutrition
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Sujatha says
Such a great healthy idea..will surely try this
bhavana says
Thank you Sujatha 🙂 Do share how it turns out 🙂
Beleszove Foldlanya says
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?
Bhavana Patil says
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.
Abhilasha says
Can one substitute dried leaves for fresh, if so how much quantities to take
Bhavana Patil says
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.