Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.
Make a Delicious Chutney in 20 minutes!
Moringa leaves come from the moringa tree, which is also known as a drumstick or horseradish tree. Fresh moringa leaves provide a substantial amount of vitamin C. They also contain iron, fiber, folate, minerals, and vitamin A.
Moringa leaves are tasty when boiled and cooked with spices, and a very appetizing chutney can be made from these leaves. Note that mature leaves are sometimes a little bitter; when making this recipe, be sure to use only tender leaves.
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Making this chutney is very quick and easy—you won't believe that I was able to make it in only 20 minutes! Frankly speaking, once you stir-fry the leaves, you're almost done. Temper it with roasted mustard seeds and garlic cloves.
|Prep time||Cook time||Ready in||Yields|
1 bowl chutney
- 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 halves
- 1/2 tsp white lentils (urad dal)
- 6 curry leaves
- 15 coriander seeds
- 1/2 (or less) lemon-sized tamarind, soaked in water
- Wash moringa leaves. Separate and discard the stems.
- Heat some oil in a deep-bottomed pan. Add moringa leaves. Saute over low fire for 6-7 minutes. Turn off the flame. Set aside to cool.
- Take 1 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. Set aside.
- Soak a half lemon-sized tamarind in just enough water. Set aside.
- Add 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. Add 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 with plain rice, pancakes, roti, etc. Enjoy the taste!