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