How to Make Moringa (Drumstick) Leaf Chutney With Garlic Tempering

Updated on September 22, 2017
ShailaSheshadri profile image

Cooking is one of my passions. Though I am working, I make nutritious and tasty food at home. My food has less oil and no artificial color.

Moringa Leaves Chutney/Sauce

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.

Moringa(drumstick) leaves chutney
Moringa(drumstick) leaves chutney
5 stars for Moringa(drumstick) Leaves Chutney/Sauce

Cook Time

Prep time: 10 min
Cook time: 10 min
Ready in: 20 min
Yields: A bowl of moringa leaves chutney

Ingredients

  • 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 (Drumstick) Leaf Chutney/Sauce:

  1. Wash moringa leaves. Separate the stem. Discard them.
  2. 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.
  3. 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.
  4. Soak a half lemon-sized tamarind in just enough water. Keep aside.
  5. 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.
  6. 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.
  7. 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.
  8. 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!

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Step one: Saute washed moringa leaves in some oil for 6-7 minutes.Step two: Add salt. Turn off the stove. Keep aside for cooling.Step three: Saute some white lentils, coriander seeds, and red chilies in oil. Turn off the stove when lentils turn golden brown.Step four: Put cooked moringa leaves in a mixer. Add soaked tamarind, roasted spices, and remaining salt. Grind, adding water little by little, to get a near-smooth paste. Transfer it into a serving bowl.Step five: Make a garlic tempering. For this, take some oil in a small pan. Add chopped garlic, mustard seeds, white lentils, curry leaves, and broken red chilies. Saute till mustard pops up. By this time, lentils and garlic also turn golden brown.  Step six: Pour the tempering on the chutney. Mix it at the time of serving. Moringa leaves chutney with garlic tempering is ready to serve!
Step one: Saute washed moringa leaves in some oil for 6-7 minutes.
Step one: Saute washed moringa leaves in some oil for 6-7 minutes.
Step two: Add salt. Turn off the stove. Keep aside for cooling.
Step two: Add salt. Turn off the stove. Keep aside for cooling.
Step three: Saute some white lentils, coriander seeds, and red chilies in oil. Turn off the stove when lentils turn golden brown.
Step three: Saute some white lentils, coriander seeds, and red chilies in oil. Turn off the stove when lentils turn golden brown.
Step four: Put cooked moringa leaves in a mixer. Add soaked tamarind, roasted spices, and remaining salt. Grind, adding water little by little, to get a near-smooth paste. Transfer it into a serving bowl.
Step four: Put cooked moringa leaves in a mixer. Add soaked tamarind, roasted spices, and remaining salt. Grind, adding water little by little, to get a near-smooth paste. Transfer it into a serving bowl.
Step five: Make a garlic tempering. For this, take some oil in a small pan. Add chopped garlic, mustard seeds, white lentils, curry leaves, and broken red chilies. Saute till mustard pops up. By this time, lentils and garlic also turn golden brown.
Step five: Make a garlic tempering. For this, take some oil in a small pan. Add chopped garlic, mustard seeds, white lentils, curry leaves, and broken red chilies. Saute till mustard pops up. By this time, lentils and garlic also turn golden brown.
Step six: Pour the tempering on the chutney. Mix it at the time of serving. Moringa leaves chutney with garlic tempering is ready to serve!
Step six: Pour the tempering on the chutney. Mix it at the time of serving. Moringa leaves chutney with garlic tempering is ready to serve!

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  • ShailaSheshadri profile image
    Author

    ShailaSheshadri 5 months ago from Bengaluru

    Thank you. Try this delicious chutney.

  • Thelma Alberts profile image

    Thelma Alberts 5 months ago from Germany

    I love Moringa leaves but I have not tried Moringa chutney, yet. That sounds yummy. Thanks for sharing the recipe.

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