Moringa leaves, also known as drumstick leaves or murungai keerai in Tamil, are a highly nutritious ingredient often used in traditional Indian cooking.
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.
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.
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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
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
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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📖 Recipe
Moringa Leaves Chutney Recipe
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 4 cup Moringa leaves
- 1 onion - chopped
- 2 tomatoes - chopped
- 2 teaspoon chana dal
- 2 teaspoon urad dal
- ½ teaspoon cumin seeds
- 4 green chilies - sliced
- 3 garlic cloves - chopped
- 1 tablespoon tamarind - remove the seeds
- 1 tablespoon oil
- salt t o taste
- 1 teaspoon mustard seeds
- 6 curry leaves
- 1 red chili - halved
Instructions
- 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.2 teaspoon chana dal, ½ teaspoon cumin seeds, 1 tablespoon oil, 2 teaspoon urad dal
- Add chopped garlic and sliced green chilies and cook for a minute.3 garlic cloves, 4 green chilies
- Add onions and tomatoes and cook until they turn soft.1 onion, 2 tomatoes
- Add the drumstick leaves, tamarind pulp, and salt. Cook over low flame until the leaves wilt down.4 cup Moringa leaves, 1 tablespoon tamarind, salt t o taste
- 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, red chili and curry leaves.1 teaspoon mustard seeds, 6 curry leaves, 1 red chili
- 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.
Notes
- 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.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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