Moringa Leaves Chutney

5 from 8 votes

Moringa leaves Coconut Chutney is a healthy South Indian style chutney recipe made with moringa (drumstick leaves).

Course Side Dish

Cuisine South Indian

Keyword drumstick leaves chutney, moringa coconut chutney, moringa leaves chutney

Diet Gluten-Free, Vegan, Vegetarian

Method Stovetop

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 152kcal

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.

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.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.