Moringa Leaves Coconut Chutney is a healthy South Indian style chutney recipe made with moringa (drumstick leaves), usually served as a side dish with idli, dosa, upma, or pongal. Vegan, low carb, and keto-friendly.
Moringa (Drumstick leaves), known as Nugge Soppu in Kannada, is a nutrient-dense leafy vegetable packed with health benefits. I am always looking for ways to add it to my diet. I often make drumstick leaves paratha, moringa rice, moringa dal, and moringa raita at home.
Today, I am sharing an easy chutney with moringa leaves and coconut. It tastes very similar to coriander coconut chutney. And it pairs well with most of the Indian breakfast dishes.
Ingredients
- Moringa Leaves - Use fresh moringa leaves.
- Coconut - Freshly grated coconut works best for this chutney. However, you can also use frozen coconut or unsweetened desiccated coconut flakes.
- Ginger - Use fresh ginger for the best flavor.
- Green Chili - I used Indian green chili peppers for the heat, you can increase or decrease it according to your preference.
- Tamarind - Adds tanginess to the moringa chutney. You can also use store-bought tamarind paste if that is what you have.
- Tempering - Optional. Mustard seeds, cumin seeds, curry leaves, and oil are used for this tempering.
How to Make Moringa Coconut Chutney
Add 1 teaspoon of oil to a pan, add 3 green chilies and ½ cup moringa leaves, and saute for a minute until the leaves wilt. Dont overcook, as we may lose nutrients from moringa. Keep aside.
In a blender, take ½ cup of freshly shredded coconut, roasted green chilies-moringa leaves mixture, 1 small piece of tamarind, ½ inch ginger, salt, and blend into a smooth paste by adding ½ cup of water.
Prepare the tempering of oil, mustard seeds, cumin seeds, and curry leaves. Pour the tempering over the chutney and mix well. Drumstick leaves coconut chutney is ready. Serve with dosa, idli, or chapati.
Serving Suggestions
Serve moringa coconut chutney with idli, rava upma, neer dosa, paniyaram, paneer uttapam, poori, or chapati.
Storage Suggestions
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; it 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
- 1 teaspoon coconut oil (or olive oil)
- ½ cup tender moringa (drumstick leaves) tightly packed
- 3 green chillies
- ½ cup shredded coconut
- ½ inch 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.
- Prepare the tempering of oil, mustard seeds, cumin seeds, and curry leaves. Pour the tempering over the chutney and mix well. 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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Anonymous
Can I use Moringa leaves powder ?No fresh leaves available .
Bhavana Patil
I personaly dint try adding moringa powder, but i am sure it should work along with coconut. Add just a little to start with and please let me know how it turned out.
Abhilasha
Can one substitute dried leaves for fresh, if so how much quantities to take
Bhavana Patil
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.
Beleszove Foldlanya
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
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.
Sujatha
Such a great healthy idea..will surely try this
bhavana
Thank you Sujatha 🙂 Do share how it turns out 🙂