These tiny green leaves are packed with essential vitamins and minerals, making them a perfect addition to your daily meals. One delicious way to incorporate fresh moringa into your diet is by preparing a healthy chutney out of them. I agree to be sent email.
This flavorful and versatile condiment can be enjoyed with rice, bread, or even as a dip for snacks. If you like similar quick-fix chutney recipes, be sure to check out my carrot chutney recipe, cabbage chutney, and tomato chutney.
Why I love this
It’s quick and easy to make It stores well in the fridge for a few weeks It adds a unique and delicious flavor to any meal It’s a great source of Vitamin C
Nutritional benefits
Moringa leaves are known for their high nutritional value. They are a rich source of vitamins A, C, and E, as well as calcium, iron, and protein. These nutrients are essential for maintaining a healthy immune system, strong bones and teeth, and overall well-being. Incorporating moringa leaves chutney into your diet is an easy way to boost your nutrient intake and reap its health benefits.
Ingredients
Drumstick leaves Whole spices: I used chana dal, cumin seeds, mustard seeds, and urad dal. Garlic cloves Green chillies Onions and tomatoes Tamarind: This adds a tangy taste to the chutney. Salt and oil Curry leaves
How to make this recipe
Heat a tablespoon of oil in a pan and add chana dal, cumin seeds, and urad dal. Saute over medium heat until urad dal turns golden brown. Add chopped garlic and sliced green chilies and cook for a minute. Add onions and tomatoes and cook until they turn soft. Add the drumstick leaves, tamarind pulp, and salt. Cook over low flame until the leaves wilt down. Allow the mixture to cool down, then blend it into a smooth paste using a blender or food processor. In another pan, heat 1-2 teaspoon oil and add mustard seeds and curry leaves. Once they start to splutter, add the blended chutney and cook over low heat for 5-6 minutes. Serve your delicious moringa leaves chutney with hot rice or chapati.
Storage
You can store this chutney in an airtight container in the fridge for up to two weeks. Store the chutney after it cools down and comes to room temperature.
Top tips
If you don’t have tamarind, you can use lemon juice as a substitute. Adjust the number of green chilies according to your preferred level of spiciness. You can also add grated coconut while blending for a creamier texture. Instead of red tomatoes, use green tomatoes for a tangier taste.
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