How to Make Moringa Leaf Chutney (Drumstick Chutney)
Moringa Leaves Chutney
Make a Delicious Chutney in 20 minutes!
Fresh moringa leaves provide a substantial amount of vitamin C. They have iron, fiber, folates, vitamin A, vitamin C , and minerals. These leaves are tasty when boiled and cooked with spices. Mature leaves are sometimes a little bitter; use only tender leaves.
How to Make Morinaga Chutney In a Nutshell:
You won't believe that I made this chutney in 20 minutes. Frankly speaking, once you stir-fry the leaves, you're almost done! You have to put them in a grinder along with roasted white lentils (urad dal), roasted coriander seeds, dried red chilies, soaked tamarind, grated coconut, and salt. Grind together, adding water little by little to get a near-smooth, semi-solid sauce. This is the chutney.
Temper it with roasted mustard seeds and garlic cloves.
I share the detailed recipe below.
- 1 heaped bowl moringa leaves, washed and stem separated.
- 1/2 cup grated coconut
- 5-6 dry red chilies, broken
- 2 tsp oil, 1/2 tsp for cooking the leaves, 1/2 tsp for sauteing the spices, 1 tsp for the tempering
- 8 garlic cloves, chopped into half
- 1/2 tsp white lentils/urad dal
- 6 curry leaves
- 15 coriander seeds
- half lemon size or less tamarind, soaked in water
Step-By-Step Instructions and Images for Making Moringa Leaf Chutney
- Wash moringa leaves. Separate the stem. Discard them.
- Heat some oil in a deep-bottomed pan. Add moringa leaves. Saute on a low fire for 6-7 minutes. Turn off the flame. Set aside to cool.
- Take a teaspoon of coconut oil or any other cooking oil in a small pan. Add white lentils (urad dal), coriander seeds, and broken, dry red chilies. Saute till lentils turn golden-brown. Keep aside.
- Soak a half lemon-sized tamarind in just enough water. Keep aside.
- Put cooked moringa leaves in a mixer or grinder. Add roasted spices mix, soaked tamarind, and salt. Grind, adding enough water to get a near-smooth semi-solid paste. Transfer it into a serving dish.
- Now, you have to make garlic tempering for this chutney. For that, take some oil in a small pan. Add halved garlic cloves, mustard seeds, white lentils, curry leaves, and broken dry red chilies. Saute till mustard splutters. In the meantime, lentils and garlic also turn golden.
- Pour the tempering on the chutney. Don't mix it. If you mix it much earlier than serving the dish, the lentils and garlic may turn soggy. Hence, mix it with the chutney at the time of serving.
- Moringa leaf chutney with garlic tempering is ready to serve! Serve it as a side dish for plain rice, pancakes, roti, etc. Enjoy the taste!