A vibrant and zesty South Indian-inspired condiment, Moringa Chutney brings together fresh moringa leaves, coconut, and spices to create a bold and nourishing dip. Packed with antioxidants, iron, and essential nutrients, this chutney isn’t just flavorful—it’s a true superfood sidekick. I like pairing it with warm idlis, crispy dosas, or even smearing it on toast as a nutritious spread.
Why You’ll Love This Recipe
Moringa chutney isn’t your average dip—it’s a celebration of earthy flavors and wholesome ingredients. I love how this chutney blends the slightly bitter taste of moringa with the sweetness of coconut, the warmth of spices, and a punch of tang from lemon juice. Whether I serve it as a side with my South Indian meals or use it as a spread, it always delivers in both taste and nutrition. Plus, it’s quick to make and fully plant-based.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup fresh moringa (drumstick) leaves, tightly packed
1/2 cup grated fresh coconut
2 tablespoons roasted chana dal (Bengal gram)
1–2 green chilies (adjust to taste)
1 small garlic clove
1/2-inch piece fresh ginger
1/4 teaspoon cumin seeds
Salt to taste
Juice of 1/2 lemon
2–3 tablespoons water (adjust for consistency)
For tempering (optional):
1 teaspoon oil
1/2 teaspoon mustard seeds
1 dried red chili
1 pinch asafoetida (hing)
5–6 curry leaves
Directions
I start by rinsing the moringa leaves thoroughly and discarding the stems.
In a pan, I dry roast the moringa leaves on low heat for 2–3 minutes until they wilt slightly, then set them aside.
In a blender, I combine the wilted moringa leaves, grated coconut, roasted chana dal, green chilies, garlic, ginger, cumin seeds, salt, lemon juice, and water.
I blend everything into a smooth paste, adjusting water and salt as needed for consistency.
For the optional tempering, I heat oil in a small pan and add mustard seeds, dried red chili, hing, and curry leaves, letting them splutter.
I pour the tempering over the chutney and give it a good mix.
I serve it fresh alongside dosa, idli, rice, or use it as a flavorful dip or spread.
Servings and timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Calories: Approx. 70 kcal per serving
Variations
I sometimes add a tablespoon of tamarind pulp for a deeper tang.
If I’m out of roasted chana dal, I use a bit of roasted peanuts for a nutty twist.
A sprinkle of sesame seeds adds a lovely texture and flavor.
For a creamier consistency, I mix in a spoon of thick vegan yogurt.
To make it spicier, I go with more green chilies or add a dash of red chili powder.
Storage/Reheating
I store the chutney in an airtight container in the fridge, where it keeps well for up to 3 days. Since it’s a coconut-based chutney, I avoid reheating it directly. Instead, I let it sit at room temperature for 10–15 minutes before serving. If it thickens, I just stir in a bit of warm water to bring it back to its original consistency.
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FAQs
What does moringa chutney taste like?
It has a slightly earthy and bitter flavor from the moringa leaves, balanced by the sweetness of coconut, heat from chilies, and tanginess from lemon juice.
Can I use moringa powder instead of fresh leaves?
Yes, but I prefer fresh moringa leaves for their vibrant flavor and color. If I use powder, I start with 1 tablespoon and adjust to taste.
Is this chutney suitable for kids?
Absolutely. I just reduce the number of chilies or leave them out to make it milder.
Can I freeze moringa chutney?
I don’t recommend freezing it since coconut can change texture. It’s best enjoyed fresh or stored in the fridge for a few days.
What can I pair moringa chutney with?
I serve it with idli, dosa, steamed rice, chapati, or use it as a sandwich spread or dip for snacks.
Conclusion
Moringa chutney is one of those recipes I come back to time and again for its bold flavors and unbeatable health benefits. It’s simple to make, versatile, and brings a unique twist to any meal. Whether I’m cooking a full South Indian spread or just want a nutritious dip on hand, this chutney always delivers.
📖 Recipe:
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Moringa Chutney
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A vibrant and zesty South Indian-inspired condiment, moringa chutney blends fresh moringa leaves, coconut, and spices into a flavorful, nourishing dip. Rich in antioxidants and essential nutrients, it pairs perfectly with dosa, idli, rice, or even toast.
Ingredients
1 cup fresh moringa (drumstick) leaves, tightly packed
1/2 cup grated fresh coconut
2 tablespoons roasted chana dal (Bengal gram)
1–2 green chilies (adjust to taste)
1 small garlic clove
1/2-inch piece fresh ginger
1/4 teaspoon cumin seeds
Salt to taste
Juice of 1/2 lemon
2–3 tablespoons water (adjust for consistency)
For tempering (optional):
1 teaspoon oil
1/2 teaspoon mustard seeds
1 dried red chili
1 pinch asafoetida (hing)
5–6 curry leaves
Instructions
- Rinse the moringa leaves thoroughly and discard the stems.
- Dry roast the moringa leaves on low heat for 2–3 minutes until slightly wilted. Set aside.
- In a blender, add the wilted moringa leaves, grated coconut, roasted chana dal, green chilies, garlic, ginger, cumin seeds, salt, lemon juice, and water.
- Blend into a smooth paste, adjusting water and salt for desired consistency.
- For tempering (optional), heat oil in a small pan, add mustard seeds, dried red chili, asafoetida, and curry leaves. Let them splutter.
- Pour the tempering over the chutney and mix well.
- Serve fresh with dosa, idli, rice, or as a spread or dip.
Notes
Add a tablespoon of tamarind pulp for deeper tanginess.
Substitute roasted peanuts if out of roasted chana dal.
Sprinkle sesame seeds for added texture and flavor.
Mix in a spoon of thick vegan yogurt for a creamier consistency.
Adjust spice level by increasing green chilies or adding red chili powder.
Store in the fridge for up to 3 days; do not reheat—let it come to room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Blending
- Cuisine: South Indian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 70
- Sugar: 1g
- Sodium: 100mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
